The mad rush to use spent grain continues in our household and dinner guests are excuse to use something else. Friday we had a pizza party for which I make three different pizza doughs. The first was sans spent grain (in case they didn’t turn out!). It was a simple spelt flour and dried thyme dough. I also made two versions of of spent grain dough. One version used regular all purpose flour and spent grain and the other, 10 grain flour and spent grain. I used all purpose flour for kneading in both cases.
The result varied between the two spent grain doughs. The one with 10 grain flour actually turned out more like a crust. I am going to try and make something else with it and if it turns out I will share it later. But the all purpose flour and spent grain dough was a huge hit. I cannot see why I would not add spent grain to all of my pizza dough moving forward. It is a great way to use up a cup of spent grain and it does not change much in the dough, except the color. Very tasty!
All Purpose Flour & Spent Grain Pizza Dough.
1 C warm water (115-120 degrees)
1 T natural cane sugar
2 t yeast
1 t kosher salt
1 T olive oil
1 C wet spent grain (I used crystal 60, chocolate and carafa)
2-3 C all purpose flour + more for kneading
Put water and sugar in a large bowl. Stir to dissolve sugar. Add yeast by sprinkling it over the water. Allow it to proof 5-10 minutes (if it proofs well, it will be foamy, however, don’t worry if it sort of fails and just sinks to the bottom, commercial yeast will be just fine). Add salt and oil. Add flour and mix with a spatula.
Liberally flour your kneading surface (i.e. the counter!). Dump the mixture out onto the counter and knead it, adding flour until it comes together and has an elastic texture. Pull the dough into a ball.
Wash and dry your bowl. Coat with olive oil and put the dough in smooth side down, flip it so that the seams are at the bottom and the oil covered top is facing you. Cover tightly with plastic wrap or a lid. Place in a warm place for at least an hour.
As a note, I make my dough the day ahead now and just leave it on the counter, so it has about 24 hours to rise. This is particularly helpful if your yeast doesn’t proof well.
After allowing the dough to rise turn it out on a liberally floured surface and knead it into a ball. Cover with a towel while you preheat your oven or pizza stone and prep your toppings. When ready, roll it out with a rolling pin and cover with toppings. Don’t forget to put it on the peel before you weigh it down with cheesy goodness!