If you are grinding dry ingredients, use dry container (though I've never used a 'dry' vitamix container to grind anything).
If grinding wet stuff, use regular blender or the 'wet' container. Do in small batches and make sure you have enough liquid to 'cushion' your blades and protect them!
This is an option to using a real grain grinder.
If you want, try the Ezekiel bread recipe without soaking. It's better to at least 'sourdough' soak it for a few hours, if you can. But I first made it without soaking, just to taste it. It was ok. I like it better soaked overnight, though.
If you make up a batch of 'Sprouted/Dried/Ground wheat/spelt grain' THEN you would not need to presoak flour for making whatever recipe you wanted to use that called for 'whole wheat flour'. It will just take a few days to make up a batch of that kind of flour. It's kinda a short cut for making your breads and such faster, but you still need the initial investment of time to get this made to freeze or refridgerate!
(Doing that (sprout/dry/grind/sell it) on a large scale is what I meant by a potential 'WHAM' business and hearing it here (this website) first, hehe...I was half tired and being screamed at by a toddler having a melt down, so kinda didn't make it clear. Sorry
I figure this has been done THOUSANDS of times already, somewhere in time!)
Did I miss any questions? OH the Pizza Sauce:
I usually just open a can of tomato paste and 'spice' it up when I'm in a hurry. I dilute it with a bit of water and add, garlic (powder, fresh if I have it, or garlic salt). I add sea salt, some oregano and leave out fennel, as it gives it a sweet taste I don't like. I usually add in some fine red pepper flakes or something on the hot side. The tomato pastes come in flavored varieties now too, so you might like one of those as is. A fresh pesto sauce is good on it, but I never seem to have pine nuts around to make it, or large quantities of basil. I am growing some to see if I like it fresh on pizza
Back when I had the time/money/ and no kids, I used to make up a 'long cook' batch of sauce to freeze. I have the recipe somewhere. I will look for it. I also created a white pizza sauce to do with artichokes and chicken that rocks! But I need to find my note card on that one.
Hope that answers the questions. Gonna go make dinner and check on the 'experiments'
P.S. Suse, like the idea of some malted barley and or wheat to experiment with! You think it's from organic grain source? Still worth trying
Thanks for the new idea