Pizza is a staple at our house, and we love making sprouted dough for it's whole-grain goodness and to switch up on our usual wheat flour pizza.
Sprouted breads have long history
, may offer very slight advantage
in protein, nutrient availability, and let you mix your favorite grains and legumes (my example dough contains wheat, spelt, rice and beans!); to me it's mostly about the wonderful texture and earthy taste! Sourdough starter
complements a sprouted dough well.
What you need
* Assorted dry whole grains and legumes (try the bulk section at your grocery store)
* Mason jar
* A strainer lid for your jar (find these at any health food store or online at ebay, amazon)
* Food processor (or, if you dare, mortar and pestle)
* Several days to let your grains sprout
* all the usual things you need for pizza dough --- yeast, flour, salt, water
* tomato, cheese (or fake cheese) and toppings
When I make pizza dough I like to limit my sprouted sponge to 30-60%
of dough, using whole grain flour as the remainder to maintain excellent dough integrity. It's possible to make a 100% "flourless" dough but the texture is wetter and chewier than what you'd expect from pizza. In this case it can be helpful to add a binding agent like flax, egg, or oil.
If you're looking for a crispier texture (and you don't have issues with gluten) try a pizzaria trick --- add a pinch of vital wheat gluten
If you've never made bread or pizza dough before I strongly suggest trying more traditional recipes first so you can find a process you like, get a good idea of baking proportions, see what good (and not so good) dough development looks like!