When you switch from extract to all grain brewing, you will likely find yourself wondering what to do with all of that spent grain leftover from your brew day. Sure, you could throw it away, but it seems like such a waste! There are a lot of great things you can do with spent grain, but one of our favorite things to do with it is make spent grain pizza dough! It’s very easy to make, and before you know it you’ll be enjoying a post-brew day pizza and a cold beer! Check out the video and recipe below to see how we make the best spent grain pizza dough we’ve ever had!
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Spent Grain Pizza Dough Recipe
- 2 Cups All-Purpose Flour (plus additional as needed)
- 1 cup Spent Grain
- 2 tsp Bread Yeast
- 1 tsp Sugar
- 1 tsp Salt
- ⅔-1 Cup of 110 F Water (or leftover wort if you’re feeling adventurous!)
- 1 Tbsp Olive Oil
- Add flour, sugar, salt, and bread yeast to the mixer bowl and mix well with a whisk.
- Add spent grain and use a stand mixer with a dough hook on a slow setting to mix it in.
- Continue mixing while slowly adding water (or wort) and olive oil.
- Mix until a uniform dough ball forms. Add additional flour if needed to create a soft but not overly sticky dough.
- Rub dough ball with about 1 tsp of olive oil, place in a bowl, and cover with a clean towel.
- Allow to rise at room temperature for at least 2-3 hours.
- Dust a clean prep surface with flour and knead dough ball a few times.
- Place dough ball on dusted prep surface and dust with additional flour.
- Begin to press into a flat circle. Spent grain pizza dough is hard to stretch like normal pizza dough, so feel free to use a rolling pin and roll gently from the center out. Sprinkle small amounts of flour as needed, and flip the dough a few times as you roll it out.
- Add desired toppings and bake at the highest oven setting you can (ideally about 550 degrees) on a baking stone for about 10-12 minutes until crust is crispy.
- Allow to cool, cut, and enjoy with a cold beer!
A Few Recommendations:
We bought a few inexpensive pizza-making accessories on Amazon that really brought our pizza-making skills to the next level:
You will need a good baking/pizza stone to make a good pizza. We recommend one with a steel frame that makes it much easier to pick up and move around. If you want to be REALLY fancy, you can get a pizza steel instead.
I also recommend one of these awesome butcher block cutting boards for preparing the dough and cutting the pizza.
Do you make your own spent grain pizza dough or other spent grain recipes and have any tips to share? Do you have other questions about using spent grain for the BrewTogether Community? Leave a comment below or post in the forums!
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