Let your imagination run wild with this simple dough: Use a blend of crushed grain for a whole-grain-looking crust, uncrushed black patent malt for a pumpernickel-like dough. For a thinner crust, divide the dough in half and make two pizzas. Try topping the dough with thinly sliced salami, roasted red peppers, olives and mozzarella cheese.
Makes: Makes 1 1⁄3 poundsIngredients:
- ¾ cup lukewarm water (105-115 degrees)
- 1 package active dry yeast (2¼ teaspoons)
- 1 teaspoon sugar
- 1¼ cups all-purpose flour
- 1 cup bread flour
- 1 cup spent grain
- ½ teaspoon salt
• Food processor method: Pulse water, yeast and sugar in a food processor to combine and let stand until the yeast starts to bubble, about 5 minutes. Add flours, spent grain and salt and pulse until it forms a ball, then process for 30 seconds. (You may need to adjust the water or flour depending on the type of grain used.)
• By-hand method: Whisk water, yeast and sugar in a large bowl and let stand until the yeast starts to bubble, about 5 minutes. Stir in flours, spent grain and salt. Dump onto a floured surface and knead until the dough is smooth and elastic, about 5 minutes.
• Place the dough in a large bowl coated with oil, cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 hour. To make the dough ahead of time, cover and refrigerate the unrisen dough for up to 1 day, or tightly wrap the unrisen dough in oiled plastic wrap, freeze for up to 3 months, and defrost the dough overnight in the refrigerator. Let the dough come to room temperature before rolling.
• When ready to bake, roll the dough into a circular slab and place on a pizza stone or tray. Top with your choice of cheeses, sauces, veggies and meats, and bake at 425 degrees for 15 to 20 minutes, or until the crust is golden and the cheese is melted.