- ½ cup warm water (approximately 110 degrees)
- ½ tablespoon yeast
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 ¼ cups sprouted Kamut or Emmer flour, plus extra for kneading
Combine water and yeast in a bowl. Let sit for 5 minutes or until foamy. Add the oil and salt, mixing well. Add 1 cup of flour and mix with a wooden spoon, adding the remaining ¼ cup of flour and mixing until a dough is formed. Turn out onto a floured board and knead until the dough is elastic.
Grease a large bowl and put the dough inside, covering with a towel.
Let sit 40 minutes or until doubled.
Preheat oven to 425 degrees. Grease a 16” pizza pan.
Punch down dough and roll out to fit into pizza pan. Place in pan and prick the dough with the tines of a fork, this prevents bubbling as it bakes.
Pre-bake the crust 10 minutes. Remove from the oven and top as desired with sauce, cheese, etc. Return to the oven and bake another 12 to 15 minutes or until cheese is melted. Serve hot.
On the Grill
For 100% sprouted formulas, use a pizza stone or cast iron skillets for best results. Pre-bake on the grill similarly to the oven instructions- try to leave lid closed as much as possible for best heat retention, but be careful not to burn the crust. Once baked through, top as desired and return to grill until cheese is melted.
To grill the pizza directly on the grate, use a 50/50 blend of sprouted and all-purpose flour to strengthen the dough. Sprinkle cornmeal on the pan before rolling out the dough, and bake in the oven as usual. Top, and carefully slide pizza onto grate. A pizza peel or edgeless cookie sheet works well for this. Avoid placing the pizza over direct flame, as the crust can burn very quickly. Check every few minutes, and remove as soon as toppings are heated through.
