Spelt flour is a delicious and healthy alternative to traditional wheat-based flours and can often be substituted easily in many recipes. The best part is, you will hardly notice the difference in taste; chances are you will even find this flavorable grain more preferable than wheat. It is easy to work with and in addition to making an excellent pizza crust can be used for cookies, cakes, breads and coating for fish and chicken. Add this to my Recipe Box.
Instructions
Preparing the Dough
1. Dissolve yeast in warm water. Add 1 1/2 cups flour and mix with large spoon.
2. Add oil, rosemary and salt, mixing well.
3. Mix in the rest of the flour and turn out onto a well-floured surface; knead for 5 minutes. Add more flour until dough is no longer sticky.
4. Rinse and dry the bowl and lubricate with olive oil. Return dough to bowl, turning once to cover in oil.
5. Cover dough with clean kitchen towel and let rise for 1 hour in a warm place in the kitchen.
Perfect Crust
6. Preheat oven to 425 degrees F and divide dough into two or three pieces, depending upon pan size and crust preference; on flat, floured surface roll out each piece to approximate pan size.
7. Sprinkle each pan with a light dusting of cornmeal and lay dough in the pans. Oil your fingertips and press pizza dough into each pan.
8. Lightly precook the crust before adding sauce and toppings. You want the dough to rise enough in the oven to form bubbles but remove before it begins to brown, less than 5 minutes.
9. Remove crust from oven and put on sauce and toppings. You can use an instant sauce (Prego basil or traditional spaghetti sauce works well and is enough for all pizzas) or make your own.
10. Add mozarella or pizza cheese and your favorite toppings. Return to oven until cheese is warm and bubbly and slightly brown. Check after 10 minutes as oven times may vary.
Tags: dough into, sauce toppings