top of page



Spent Grain Pizza Crust

Yields: 2 - 12” pizzas


230 grams  -  double zero (00) flour

70 grams  -  spent grain flour

160 grams  -  all-purpose flour

9 grams  -  sea salt

4 grams  - active dry yeast

6 grams  -  extra-virgin olive oil 

330 grams - lukewarm water

1-2 tablespoons - cornmeal


Preparation method:

*Weigh out all ingredients for best consistency to pizza dough.*

In a large mixing bowl, combine the three flours and the sea salt. Set aside.

In a small bowl, combine lukewarm water, yeast and olive oil. Allow 5-10 minutes for the yeast to start to bubble before pouring the yeast mixture into the flour mixture.

With the bread hook on the electric mixer, knead the mixture with until well combined, approximately 3 minutes. Allow the mixture to rest for 15 minutes. If you don’t have an electric mixer, you can mix ingredients by hand.

Knead rested dough for an additional 3 minutes. Sprinkle 1-2 tablespoons of cornmeal onto a baking sheet, split into 2 equal dough balls, cover with a damp tea towel and allow dough to rise for 3-4 hours at room temperature.

Use a floured rolling pin to stretch and shape dough or your fingers. Brush the top surface of the pizza dough with olive oil so the pizza sauce doesn’t make the crust soggy. Finally, add your favorite toppings.

Bake pizzas at 400 F (200 C) for 22-26 minutes or until cheese and toppings are golden brown!

Logo V2 outline.png

What goes better with Beer than any other food dish? Pizza of course!

Our spent grain crust is a bit more dense than regular crust, but packs more flavor, protein and fiber. 

bottom of page