I am a little obsessed with pizza. That might be an understatement, I could really eat it everyday and, in fact, generally plan to when my husband is out of town. I do, however, hate making my own pizza dough. It seems so easy—add flour, some yeast and perfection right? Wrong. It never turns out right, it is a finicky little beast. It hates humid weather and when I attempt to make it in the summer I inevitably have to scrap it and head down the street for take out. Beyond frustrating. So yesterday, I attempted for the second time to make spent grain pizza dough. The first time I used this recipe the dough was good but came out too thin and didn’t cover my pan so this time I doubled it and to my amazement it came out really, really good. Hurray! Pizza success! The dough was more of deep dish, thick pizza but really airy and light. If you want more of a thin crust I would suggest still doubling the recipe and making smaller pizzas. Now I’ll back up for just a second, spent grain—what is it you ask? I am a very lucky lady in that my husband makes his own beer—delicious, awesome beer I might add. So I was on the look out for recipes to use all the leftover grain once he was done brewing. You can make bread, but obviously I went for the pizza dough recipe.
You only need a few ingredients – yeast, salt, water, flour, olive oil.
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