Make extra pizza so you have enough for lunch the next day!
1 cup organic unbleached white spelt flour
1 1/2 cups organic wholemeal spelt flour
small handful polenta (optional)
1 cup tepid water
2 tbsp olive oil
2 tsp yeast
1 tsp salt
Place the water into a food processor fitted with the dough blade, or into a medium bowl if you plan to make it by hand. Add the yeast and allow it a couple of minutes to become active. Add remaining ingredients (excluding the polenta and 1 tablespoon of the olive oil) blend for a few minutes until a dough has formed and it's lovely and elastic. If making by hand, mix all ingredients until a dough is formed, it will take a bit longer for the dough to reach elasticity when doing it by hand, around five minutes. Place into a medium oiled bowl and cover with cling film, let rise for around two hours or longer until doubled in size. While the dough is rising line a baking tray with baking paper and brush with the remaining olive oil, sprinkle with the polenta (the polenta gives the base a lovely crunchiness). Once the dough has risen nicely knock it down and roll it out on the baking tray, top with your desired toppings and bake in a moderate oven for 30 - 40 minutes.
The dough can be stored in the fridge for up to two days if you want to make it ahead of time and use it later. I do this on a Sunday so that I have a super quick meal during the week.