Spent Grain Pizza Dough

Spent Grain Pizza Dough

Recipe: Spent Grain Pizza Dough

There is nothing better than a hot slice of pizza in one hand and a beer in the other, and what if the crispy pizza crust was made with spent grain from that beer you're holding? Here is a recipe so you can do just that, this recipe makes thin crust perfect for a 18X13 inch half-size sheet pan.


1 package active dry yeast 
1/2 cup warm water (around 110 degrees F)
1 1/2 cup flour
3/4 cup spent grain, wet
1 1/2 teaspoon salt
Olive Oil


1. In the bowl of a standing mixer, gently mix yeast into water just to combine. Let sit for five minutes and it should start to bubble.
2. Add the rest of your ingredients to the bowl and knead with a dough hook for 8-10 minutes. (Alternatively, you can use a regular medium sized bowl, simply mix the dough by hand in the bowl, and transfer it to a clean, floured work surface for kneading.)
3. Remove the dough from the bowl and add a small splash of olive oil to your bowl. Place the dough back in the bowl and turn to coat in olive oil.
4. Cover with a towel and let rest in a warm spot for 2 hours.
5. Punch down dough and let rise again for 30 minutes. In the meantime preheat your oven to 475 degrees F (or as high as it will go).
6. Remove dough from bowl and place it on to a half-sized sheet pan. Using your hands, manipulate the dough to stretch it evenly over the sheet pan surface. Then, finish with sauce, cheese, and other desired toppings.
7. Bake for 20 minutes, or until crust is evenly browned on the bottom. (Use a spatula to lift up edges of the dough to check.)