Tuesday, October 29, 2013

Easy Spelt Pizza Dough

You can whip this easy pizza dough up in less than five minutes! It is so versatile, use it to make regular pizza or calzone. Add whatever toppings you have on hand, bang it in the oven and dinner is done.

                                                   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.

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