Home-made Spelt Pizza Base
Published 26/06/2010 | 05:00
20 minutes' preparation
2 hours' rising time
15 minutes' baking time
250ml warm water (105°F)
1 tsp salt
2 tbsps honey/agave syrup
1 tsp fast-action yeast
300g white spelt flour
150g wholegrain spelt flour
2 tbsps olive oil
1Pour the warm water into a large bowl. Add the salt and honey or agave syrup and mix. Add the yeast and leave for 10 minutes. The mixture should start to foam.
2After 10 minutes, add the flours and oil slowly to the water, mixing with a wooden spoon. As the mixture comes together, you can start mixing by hand.
3Knead your dough smooth. If it has cracks it is too dry, so add water. Do this by the teaspoon. If it sticks to your fingers, it is too wet -- add a little more flour.
4Knead the dough for about 10 minutes, then cover the ball of dough in a little oil and place in a bowl. Cover with cling film or a tea towel and place in a dark location, not the fridge.
5Leave for one hour. In that time, it should have doubled in size. 'Punch' the dough back and knead again for a few minutes.
6Put the dough back in the bowl and cover for another hour. Your dough is then ready to be used or kept in the fridge for a day or two.
7Pre-heat your oven to 200°C. Break the dough into quarters. Take one quarter and shape by pulling it into a small oval. Roll it out until it is thin but does not break easily.
8Place the dough on a baking tray or pizza stone and prick with a fork. Add your tomato sauce, then your toppings. Bake for about 15 minutes or until the pizza crust is beginning to lightly brown.