Sprouted Whole-Wheat Pizza

Bay State Milling offers an artisan sprouted-wheat pie featuring baby portabella mushrooms, cherry tomatoes, basil pesto, caramelized onions and roasted garlic.

Bay State Milling



Dough (per 12” pizza):

1 c. sprouted whole-wheat flour

1 c. high-gluten flour (13% to 14% protein)

7 oz. water (70°F)

1½ tbsp. olive oil

2 tsp. brown sugar

¾ tsp. salt

½ tsp. instant dry yeast



4 oz. pizza sauce

6 oz. mozzarella cheese, grated

3 oz. oven-roasted heirloom cherry tomato halves

2 oz. oven-roasted baby portabella mushrooms, sliced

1½ oz. caramelized onions

1 oz. basil pesto

¾ oz. roasted garlic


After-bake garnishes: arugula, shaved Parmesan cheese, balsamic vinegar reduction, extra-virgin olive oil and fresh cracked black pepper



To make the dough, blend flour, salt, yeast and brown sugar in a mixing bowl. Add oil and water. Mix with dough hook on low speed for 8 to 10 minutes or until dough is ¾ developed. Round out a dough ball, coat in olive oil and place into a greased bowl. Cover and let rest for 12 to 36 hours. Allow the dough ball to proof at ambient condition for 30 to 90 minutes.

Preheat hearth oven to 500°F. Hand-stretch dough to 12” diameter, place on a corn-dusted pizza peel and brush with olive oil. Add sauce and toppings and bake until crust and cheese are golden in color. Remove from oven and top with after-bake garnishes. Slice and serve. 


The Next Big Thing?

Sprouted grains are grains that have been soaked in water until they begin to grow a sprout, then dried and milled into flour for baking. According to the Whole Grains Council, the process, which takes place under carefully controlled conditions, makes sprouted grains easier to digest than traditional grains and boosts the grains’ nutritional value. Chef and master baker Peter Reinhart, a partner at Pure Pizza (purepizzaclt.com) in Charlotte, North Carolina, has been preaching the gospel of sprouted grains for years. At Pure Pizza, Reinhart created a sprouted ancient grain crust in both traditional and gluten-free versions. During a Whole Grains Council conference in Boston last year, Reinhart predicted sprouted flours will become a hot new trend in the coming years. “There are too many positives for this not to be the next big thing,” he said.


Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Chef’s Corner: Pizzaiolo and rock musician Mick Mahan hits us with his best pizza shot.

In this exclusive Q&A, Pat Benatar’s bassist, owner of Parma Pizzeria Napoletana, talks about his love for all pizza styles and serving pies to rockers from REO Speedwagon, Toto and more.

Astoria: Pizza and espresso are a match made in Italy

Nothing compliments an Italian dessert like a well-made espresso or specialty coffee drink made with Astoria espresso machines.

Season’s eatings: How to harvest a bumper crop of profits throughout the year

Stuck in a rut? Start using fresh, local and seasonal ingredients to rejuvenate your pizzeria’s menu while keeping your food dollars in the community.

5 effortless ways to improve your digital menu board and sell more pizza

With digital signage, your customers can see your menu in larger-than-life living color. Here’s how to use them to increase your sales and improve customer service.

The 2018 Pizza Power Report: A State-of-the-Industry Analysis

To stay competitive in the pizza business in 2018, independents will have to meet customers’ growing demand for speed, customization, delivery and convenience.

10 or 12? Advice on portion sizes for wing offerings

Will a six-count snack deal fly, and what’s the next step up from there?

Italian certified ingredients dominate the conversation at World Pizza Forum

PMQ's Missy Green takes a deeper look at the "Made in Italy" phenomenon.

What's Your Story? A pair of successful restaurateurs find a higher purpose with Little Box Pizza

This new concept with a conscience uses the power of pizza and small business ownership to turn lives around.

Get the gluten out with DeIorio's Fresh Prosciutto Gluten-Free Pizza

Serve your customers this prime pie made with fresh prosciutto, garlic and DeIorio's gluten-free pizza shells.

Will putting eggs in your dough leave you with egg on your face?

When it comes to improving your crust, eggs aren’t all they’re cracked up to be.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags