Homemade pizza dough. So good! And good for you when you are making it with a sourdough starter and using fresh healthy toppings. The sourdough starter predigests the grain and helps to eliminate the antinutrients that make wheat hard to digest. The sprouted whole wheat flour is also easy to digest because the phytic acid has been removed in the soaking and sprouting process. Grains are not bad for you. They just need to prepared properly so you can digest them and get the nutrients from them your body needs. Soaking, sprouting and souring does this for you. It’s easy to do! I soak and sprout mine for 24 plus hours. Then dehydrate the wheat berries and grind them into flour.
This is a meal the whole family loves to get involved in here at my house. I make up the dough the night before and then for pizza night, I set out various toppings that I know the kids and hubby loves. My little one likes to help me roll out the dough and shape the crusts. The other kids help with chopping the toppings and shredding fresh mozzarella.
- 1 cup sourdough starter
- 2 Tbsp extra virgin olive oil
- 2 tsp unrefined sea salt
- 2 cups organic unbleached all-purpose flour
- 2 cups organic sprouted whole wheat flour
- 1 1/2 cups warm filtered water
- 1 Tbsp Italian seasoning (oregano, thyme, sundried tomatoes)
- The night before: Mix water and fresh sourdough starter with sprouted whole wheat flour and olive oil. (I use my KitchenAid mixer with the dough hook attached, but you can mix by hand as well.) When the flour is incorporated, add in all-purpose flour, salt and Italian seasonings. Mix until the dough is pulling away from the sides of the bowl. It should feel slightly sticky but not so sticky that it sticks to your hands.
- Separate the dough into two portions and form into a ball. Place in a ziplock bag and put in the refrigerator overnight.
- The next evening, take out the dough 1-2 hours before you are ready to use it.
- Roll out the dough into pizza crusts and top with your favorite toppings.
- Bake at 450°F for about 10-15 minutes or until the cheese is light brown and bubbly.
- When using fresh greens as a topping, place these on top of the sauce but UNDER the cheese so they won’t get burned in the cooking.