Summary
| Yield | 1 |
|---|---|
| Source | Adapted from The Greens Cookbook |
| Prep Time | 1 1⁄2 hours |
| Recipes | Yeast Breads and Rolls |
Description
A not-bad spelt pizza dough! It's not as poofy as wheat pizza dough but does a good enough job that we're happy with it. We've only done it as a thin crust, so if you experiment with thick crusts we'd like to hear what your experiences are.
Ingredients
- Cornmeal
- 3T hot water
- 3T milk
- 1package active dry yeast
- 1T Olive oil (plus extra)
- 1pinch sugar
- 1⁄4t salt
- 1T whole spelt flour--optional
- 1c light spelt flour
- Cornmeal
Instructions
In a bowl, combine the water and milk. It should be a little warm to the touch, not hot--the milk will cool the water. Add the yeast and sugar and let it dissolve. When it's dissolved, add the salt, olive oil and whole spelt flour, and start adding the light flour, stopping when you have a soft but not overly sticky dough--you will NOT need all the flour called for, the extra is for rolling out the dough. Knead for a few minutes until you have a nice little ball. Clean out the bowl, pour a little olive oil in it, and put in the dough ball, turning to coat all sides. Cover with a clean towel and leave in a warm place for an hour to rise.
When you're ready to make your pizza, roll it out to the size, shape and thickness you want on a well-floured board, top it as you please, and bake at 500°F for 5-8 minutes or until it looks like pizza. 
Notes
The trick to making good pizza in general and good spelt pizza in particular is not to over-top it, and to cook it on a pizza stone if at all possible. If you like making homemade pizza, get one. Warm the stone up for at least 20 minutes at 500°F and bake the pizza right on it. If you don't have a pizza peel, sprinkle a no-sides cookie sheet with cornmeal, lay your rolled-out pizza dough on it, top it, and slide it off the sheet onto the stone.
Technorati Tags: Yeast Breads and Rolls
