Mike, I have been playing with sprouted wheat for a little while, mostly in baking, but some pizza as well. For baking, I had some trouble with the loaves collapsing when using more than 50% sprouted wheat flour. I have been very pleased with the taste of sprouted white whole wheat, not as much with the red wheat - it didn't seem to improve the flavor in bread by sprouting the grains, and in one recipe, it actually came out bitter ( though I have been using it in the preferment, and that might be the problem). For pizza, I have made several pies using 70% whole wheat white flour , and 30% whole wheat white that I have sprouted, then dried, then ground. The taste has been fabulous. I have used a variation of Scott's NY pizza dough ( skipping the oil ) and the Villa Roma recipe as well, both have been great. I don't have a LBE, but use the Blackstone - usually launching at a stone temp of around 650 F with a bake time of around 2 minutes. I haven't tried any 100% sprouted for pizza dough, and considering the work involved in sprouting, I doubt I will since the taste is so great as it is. BTW, I am using an electric stone grinder to grind the wheat berries and the sprouted berries.
