1 T dry yeast
1 C lukewarm water
3 1/4 to 3 1/2 C Whole grain spelt flour
(+additional for kneading)
2 T olive oil
scant t salt
olive oil for bowl
In a large mixing bowl sprinkle the yeast over lukewarm water, Stir to dissolve. Add 1 1/2 C flour and mix well with a large spoon or with paddle of stand mixer (90 sec). Add oil, salt and the rest of the flour in 1/2 c increments (stand mixer, dough hook, lowest speed, 90 sec) and work into manageable dough.
Turn onto a well-floured surface and knead briefly to form smooth dough, sprinkling additional flour over dough and using pastry scraper to keep dough from sticking. Form into a ball. Wash out the same bowl and grease with olive oil. Cover with plastic wrap or damp towel and let rise in warm place (80'-85'F) draft-free, until doubled in volume (30-45 minutes), Test by inserting a finger into crown of dough; in indentation remains when finger is removed, dough is ready.
Use rubber spatula to detach edges from sides of bowl and fold onto top of dough, Gently depress the dough with a loose fist working around the bowl several times. Turn onto lightly floured surface and divide into 2 (or more) pieces. On a flat work area, gently form each piece into a ball and set aside to rest covered, in a bowl or on a sheet pan for 15 mins.
Preheat oven to 475' and sprinkle a rectangular baking sheet or a classic round pizza pan with Whole wheat flour to keep the pizza fro sticking, Take a ball and press out with fingers to shape. brush with olive oil and top as desired. Bake 10 to 15 mins or till done......... cooking times varies with toppings.
Toppings...... take dehydrated mixed bell peppers, mushrooms, onions, sausage bits, or whatever you like that's dehydrated and mix together and store in mason jar for instant toppings (just rehydrate and spread on pizza)
