Soaked Whole Grain Pizza CrustThis is an easy soaked grain pizza dough recipe that produces a suprising light and fluffy crust.
Ingredients:450g khorasan, spelt or wheat grain
250g warm water
1 tbsp organic apple cider vinegar
70g khorasan, spelt or wheat grain
30g lukewarm water
3 tsp yeast
1 tsp organic honey
1/2 tsp Himalayan salt
1 tsp dulse flakes
1 tbsp organic extra virgin olive oil
Method:Place blades in freezer for 10-15 minutes to reshape.
Mill grain in TMX in two batches (225g x 2) for 1 minute and 30 seconds on speed 9. Pour into a jug or bowl and sit on TMX lid. Weigh in 250g water and measure in cider vinegar. Mix well and leave covered to soak at cool room temperature for 24 hours.
After soaking period mill remaining grain for 1 minute and 30 seconds on speed 9. Set aside for later use (to be added to dough if too sticky or to dust surface for rolling the dough).
Add 30g lukewarm water, yeast and honey into TMX bowl and mix for 20 seconds on speed 2. Leave for 10 minutes to activate the yeast.
Add the soaked flour, salt, oil and dulse flakes into the TMX and mix for 7 seconds on speed 6. Knead for 2 minutes on interval setting. Check the dough after 20 seconds (by carefully feeling the dough through the hole) and add more water or flour (milled grain) if necessary.
Place the dough into an oiled bowl and set aside in a warm place to double in size (that took about 1 hour and 20 minutes for my batch today). This rising step isn't necessary for thin pizza crusts. Divide into portions and roll out to fit your pizza trays. Spread with paste or pizza sauce and leave dough to rise for a further 20-30 minutes if desired.
If you don't have a pizza stone consider pre-baking the pizza bases for 7 minutes at 200 degrees before adding the toppings and continuing to bake for a further 10 minutes.
Enjoy!
Notes:It is hard work mixing the liquid into the flour as it is a very dry soaking mix (it will still "soak" though). You could easily mix it in the TMX if you prefer (I just don't like cleaning and drying it after as I am usually about to mill more grain).
It is hard to give an exact flour and liquid measure when working with 100% whole grains as each batch of grain is different and spelt, khorasan and wheat are all different also. Just feel the dough often during the kneading process and add a little water or milled flour as you need it to make a dough that is relatively easy to pluck out of the TMX (not too sticky, but not too dry).
Freeze any uncooked dough in zip lock bags. Thaw in fridge before bringing to room temperature and continuing on with rolling out, adding toppings etc.
Photos:You can find the photo of our pizza
here on my blog.
