Pizza Dough
Ingredients
3 cups Spelt, flour
1 cup Barley, flour
1 tbsp. Oregano, dry
1 tsp. Garlic, powder
4 tsp. Yeast, baking
1 tsp. Lecithin, soy, liquid (approximate)
2 cups Water (approximate)
This recipe is for a thick crust pizza, which we bake in an 11 inch X 17 inch stone baking pan. The finished pizza will then be cut into 12 squares, which is enough to feed four to six people.
Place the dry ingredients in your dough mixer or a large bowl. If the flour is freshly ground (like ours) and is still hot from grinding, do not add the yeast until the flour has been mixed with water and has cooled down. If you prefer to use fresh garlic, use 2-3 tsp. and blend with a cup of water at high speed in your blender. Use this water-garlic mixture in place of the first water added to the dry ingredients.
Add the lecithin (pour in the estimated amount, as it is very sticky) to the dry ingredients and about half of the water and mix well. Add additional water in small quantities, as needed, to facilitate proper mixing and kneading. (Don't forget to add the yeast if your flour was freshly ground.)
We prefer to coat the baking pan with a dusting of corn meal to prevent sticking. We also use corn meal to help shape the dough, by placing a dusting on our counter top and on our hands. We begin by forming a ball with our hands, adding a little corn meal as needed. Then we press the dough out on the corn meal dusted counter top and work into the approximate shape of the baking pan. We turn the dough over several times during this process, and re-dust as necessary with corn meal.
We then transfer the dough to the baking pan. It is easier if the dough is rolled or folded prior to lifting from the counter top. Unfold the pizza dough in the baking pan and work into sides and corners. We have a little roller that makes this process very easy. Leave the edges of the dough slightly higher than the center.
Place the baking pan in the warming drawer of your oven or in another warm place to rise. When the dough has doubled in size, it is ready for the first phase of baking.
Bake the pizza dough in a preheated oven at 400 degrees F. for about 15 minutes to firm the crust. Remove from the oven and top with you favorite sauce and veggie toppings as quickly as possible so that the dough does not cool. Place back in the oven for another 15 minutes to complete the pizza.
3 cups Spelt, flour
1 cup Barley, flour
1 tbsp. Oregano, dry
1 tsp. Garlic, powder
4 tsp. Yeast, baking
1 tsp. Lecithin, soy, liquid (approximate)
2 cups Water (approximate)
This recipe is for a thick crust pizza, which we bake in an 11 inch X 17 inch stone baking pan. The finished pizza will then be cut into 12 squares, which is enough to feed four to six people.
Place the dry ingredients in your dough mixer or a large bowl. If the flour is freshly ground (like ours) and is still hot from grinding, do not add the yeast until the flour has been mixed with water and has cooled down. If you prefer to use fresh garlic, use 2-3 tsp. and blend with a cup of water at high speed in your blender. Use this water-garlic mixture in place of the first water added to the dry ingredients.
Add the lecithin (pour in the estimated amount, as it is very sticky) to the dry ingredients and about half of the water and mix well. Add additional water in small quantities, as needed, to facilitate proper mixing and kneading. (Don't forget to add the yeast if your flour was freshly ground.)
We prefer to coat the baking pan with a dusting of corn meal to prevent sticking. We also use corn meal to help shape the dough, by placing a dusting on our counter top and on our hands. We begin by forming a ball with our hands, adding a little corn meal as needed. Then we press the dough out on the corn meal dusted counter top and work into the approximate shape of the baking pan. We turn the dough over several times during this process, and re-dust as necessary with corn meal.
We then transfer the dough to the baking pan. It is easier if the dough is rolled or folded prior to lifting from the counter top. Unfold the pizza dough in the baking pan and work into sides and corners. We have a little roller that makes this process very easy. Leave the edges of the dough slightly higher than the center.
Place the baking pan in the warming drawer of your oven or in another warm place to rise. When the dough has doubled in size, it is ready for the first phase of baking.
Bake the pizza dough in a preheated oven at 400 degrees F. for about 15 minutes to firm the crust. Remove from the oven and top with you favorite sauce and veggie toppings as quickly as possible so that the dough does not cool. Place back in the oven for another 15 minutes to complete the pizza.
Print Recipe
Share
