Sprouted Wheat Pizza Crust

We love what sprouted wheat does for pizza crust. In texture, this crust is chewy yet tender, creating the perfect base for any of your favorite toppings. In flavor, it offers an ever-so-slight sweetness that's wonderfully complementary to most any cheese.

30 mins
12 to 28 mins
4 hrs 13 mins
1 large or 2 medium pizzas
Sprouted Wheat Pizza Crust


  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all the ingredients and mix and knead — by hand, mixer or bread machine — to make a soft, smooth dough.

  2. Transfer the dough to a lightly greased bowl and cover the bowl.

  3. Allow the dough to rise until it's very puffy, but not necessarily doubled in size, about 90 minutes.

  4. To make one large pizza: Gently press the dough into a rimmed half-sheet pan (18" x 13"). The dough may start to resist and shrink back, so just let it rest for 10 to 15 minutes and try again.

  5. To make two smaller pizzas: Divide the dough in half and press each half into 10" round circles on two lightly-greased pieces of parchment.

  6. Cover the crust, and allow it to rise until noticeably puffy, about 60 to 90 minutes.

  7. Towards the end of the rising time, position one oven rack in the middle and one at the top of the oven; if baking on a stone, place the stone on the middle rack. Preheat the oven to 450°F.

  8. Bake the crust on the pan or on the hot stone on parchment for 6 minutes.

  9. Remove the crust from the oven and top it with your favorite toppings.

  10. Remove the crust from the oven and top it with your favorite toppings. Return the pizza to the upper rack (not to the stone), and bake for an additional 6 to 8 minutes, or until it's golden brown and the filling is bubbly.

  11. Remove the pizza from the oven and allow it to cool for 5 minutes before cutting and serving.

Tips from our Bakers

  • If you're looking for a 100% whole-grain crust, it's possible to substitute 1 cup of sprouted wheat for the 1 cup of all-purpose flour; just know that your crust may not puff quite as much.