Easy as Pie Pizza Dough Recipe | Rocky Mountain Flatbread

Easy as Pie Pizza Dough Recipe

sprouted grain dough

Chef Oliver  has created a quick & easy pizza dough recipe which you can create at home.

Oliver has used sprouted grains in this recipe as it is a flour which is easy for our bodies to digest and it adds a great flavour to your pizza base.

Happy baking!


Yield 2 x 10-14 inch Flatbreads.


10 g fresh yeast (or 1 teaspoon 4 g dry yeast)

15 ml maple syrup (1tbp)

200 ml water (at room temperature) 0.85 cups

190 g organic sprouted whole wheat flour (1.5 cups)

126 g organic unbleached white flour (1 cup)

Optional: 1 tablespoon of olive oil and a pinch of salt

In mixing bowl, combine yeast and maple syrup add ¼ of the water. Set aside to give the yeast time to activate (10 minutes).

Add the rest of the water and all the flour (add salt if desired)

Set mixer on slow/stir until all the flour is wet

Turn speed on mixer to medium and mix until the dough is smooth
(2-3 minutes)

Place dough ball on lightly floured surface and knead until smooth.(rub with olive oil if desired)

Place dough in covered bowl and allow dough to rest for 45 minutes or until double in size (proofing).   A slightly warmed oven or on top of the stove is great.

Divide into two equal sized dough balls.

If using a pizza stone, place stone in oven and preheat oven to 450 for at least ten minutes.

Roll out into two pies and add your favorite sauce and topping combinations (keep in mind, less is sometimes more).

If your dough feels to wet or dry, add a tablespoon of flour or water.
You can make the dough a head and store it in the fridge over night


sprouted grain pizza dough