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Pizza Dough

Speerville Flour Mill’s whole wheat flour has a high gluten content ideal for pizza doughs.

Whole Wheat Pizza Dough

1 ½ cup water
1 t yeast
1 t honey
3 cups Speerville Flour Mill Organic Whole Wheat Flour or Organic Light Red Fife Flour
1 t Speerville Flour Mill Fine Grey Sea Salt
1 t organic oil

Dissolve honey and yeast in warm water and let foam for 5 minutes. Meanwhile, combine dry ingredients in a large bowl.

Add oil and water mixture to flour and mix well. Turn out onto floured board and use up to ½ – 1 cup more flour until dough is smooth and elastic.

Place dough in a greased bowl and let rise until doubled.  Punch down and roll on floured board.

Multigrain Pizza Dough

¼ cup Speerville Flour Mill Organic 12-Grain Cereal
½ cup water

Soak cereal in water overnight.

1 ½ cup water
2 tbsp honey
1 tsp yeast

In a small bowl, dissolve honey in warm water. Add yeast and allow to foam for 5-10 minutes.

1 tsp Speerville Flour Mill organic sea salt
1 ½ cup Speerville Flour Mill organic spelt flour
2 cups Speerville Flour Mill organic unbleached white flour

Sift dry ingredients into bowl.

¼ c Speerville Flour Mill organic brown flax seed

Mix well into flours. Add plumped 12-Grain Cereal and drain any excess water.

Add 2 t melted butter, water and yeast to the dry ingredients. Mix well and knead for 10 minutes until dough is smooth and elastic. While kneading, use spelt flour to keep the board floured.

Place dough in a greased bowl and cover. Let rise until doubled.

Punch down and roll out for pizza dough.

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