Porter Pizza

OK.  So this recipe should really be called Porter Spent Grain Pizza Dough but that certainly doesn’t roll off the tongue well or sound catchy, right?

Give it up for my friend Sam.  Not only did he and his honey, Nicole, give me the spent grains from a porter they are making BUT he also gave me the idea of creating a pizza dough out of them.  Genius.

You may remember when I used their (nut brown ale) spent grains to create bread. 

That was a good recipe.  This is better…

Ingredients

2 1/2 c. all-purpose flour

1 T. sugar

1 1/2 t. active dry yeast

1 t. salt

3/4 c. warm water

1 1/2 T. olive oil

1/2 c. (heaping) porter spent grains

Place the yeast and warm water in the bowl of a stand mixer with the dough hook attached.  After a few minutes, add the sugar, olive oil, spent grain and flour.  Knead on low speed until most of the flour is incorporated.  Add the salt and continue kneading until the dough forms a nice ball and no longer sticks to the sides of the bowl.  This takes about 5 to 10 minutes.

Place the dough in an olive oiled bowl and cover with a shower cap.  Let rise until doubled, about 1 1/2 hours.

Place the dough on a floured work surface and cut into 4 equal pieces (for individual pizzas).  Form each piece into a ball by pushing the dough in on itself with one hand as you rotate the dough with the other hand.

Cover with plastic wrap and let rest for 30 minutes while the oven heats to 450 degrees Fahrenheit.

Roll each piece into a flat circle and bake each pizza shell for 5 minutes.  Let cool and store in an airtight container or top right away and broil for 5 additional minutes.

I brushed mine with olive oil and topped it with a sharp white cheddar and caramelized onions. 

Simple is the key with the toppings.  The flavor of the crust still comes through.

This dough creates a wonderfully hearty crust that would work well for grilling. 

Grilling pizza?  Oh, it’s the best.  Wait ’til I show you how this summer.

Serve it with an iced cold one!

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