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Sprouted Wheat Flour Pizza Crust

The best pizza crust for thin and crispy pizza!

Course Main Course
Servings 2 crusts


  • 453 grams sprouted wheat flour
  • 2 1/2 teaspoons active dry yeast (or 1 packet)
  • 2 1/2 teaspoons sea salt
  • 2 1/2 teaspoons coconut sugar
  • 353 grams room temperature filtered water
  • Olive oil, for baking


  1. Pour the flour into a bowl. Add the yeast, salt and sugar. Mix together with a fork.

  2. Pour the water into the flour mixture and mix until the dough comes together. Cover with plastic wrap and let sit until the dough has doubled in size, at least 2 hours.

  3. Flour a clean work surface and form the dough into a ball. Cut the dough in half with a bench scraper. 

  4. If you are not using now, wrap each dough ball in piece of oiled plastic wrap and freeze. Otherwise, continue.

  5. Cover the dough with a kitchen towel and let sit for 30 minutes.

  6. Preheat the oven to 500 with the rack in the middle. Brush the baking sheet(s) liberally with olive oil.

  7. With floured hands, stretch the dough the length of the baking sheet and gently pull and stretch it apart and try to get it to the edges of the baking sheet. It doesn’t have to go all the way. But the objective is to make an even layer. If the dough tears, pinch the holes together.

  8. Top the dough with your favorite toppings and bake for 20 to 25 minutes, or until the edges are browning and the cheese is melted. Enjoy!