Summary
| Yield | |
|---|---|
| Source | Adapted from The Greens Cookbook [1] |
| Prep Time | 1 1⁄2 hours |
| Recipes | Yeast Breads and Rolls [1] |
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
- get one [1]. 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.
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