The Stauff

Yeah, I always freeze some just for baking, but I used it up. I'm hoping I can get away without using rice hulls on my pumpkin ale so I can use the grain for baking. I'll try lautering the mash, and if it gets stuck I'll add the rice hulls..

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punkrockdave

Not to be a pain, but what is the process of making the pizza? Do you have to grind the grains down even further?

The Stauff

No need to process the grains at all. Here's a crude recipe I use;

1 cup of warm wort
1T brown sugar
1/4 packet bread yeast
2 to 2.5 cups bread flour
1 tsp salt
1 to 1.5 cups spent grain.
1.5 T EVOO

Combine wort, sugar and yeast to make a starter.
Combine the dry ingredients in a large bowl (along with the spent grain). Add the
activated yeast starter liquid and EVOO to the flour and beat until it
makes a dough. Add water or flour to get the correct
consistancy (not just tacky but sticky).

Roll the dough into a ball and place it in a bowl,
covered with a towel. Let it rise over the the next
30 to 60 minutes. When ready, punch down the risen
dough and cut off a peice for your pizzas (depending
on the size you're going for.)

bake pizza at 420F for 12-14 minutes

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punkrockdave

Great, thanks. I think I know what I'm doing this week end.

The Stauff

Enjoy and pictures please!

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skeezerpleezer

http://draftmag.com/recipes/detail/169

I chopped mine in a food processer this time and liked it better. Didn't get any pokey husks at all. I would not use the grains if you use rice hulls. They are fairly hard and sharp. Probably wouldn't be good on the gums.

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skeezerpleezer

Pulled pork/Red Onion/green pepper/ garlic

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The Stauff

Sorry, I tried to quote you but ended up editing your post on accident...

Was trying to say;

That looks awesome!

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NordeastBrewer77

Ok, I'm sold. I'm going to start doing this after my next batch. Pictures to follow soon-ish...... Thanks for all the great info, guys! Prost!

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The Stauff

You're going to love it! It's honestly the best pizza dough I've ever made! The bread is super good too...

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