Spelt Sourdough Pizza Dough

When our family realized that modern wheat was a problem for us we tried grain-free versions of pizza, and it was better than nothing. But using spelt, and sourdough to boot, means that we don't miss a thing about pizza anymore!

Makes two medium pizzas.

Ingredients:

350 g white spelt flour

8 g salt

180 g water (less or more depending on thickness of your starter)

170 g thick starter

1 tbsp honey

30 g olive oil

Instructions:

Mix flour and salt in a large mixing bowl. Make a well in the center and add remaining ingredients to the well.

Mix from the center first and then out towards the edges of the bowl to slowly incorporate all of the flour/salt mixture. You should have a wet, shaggy dough.

Allow to rest, covered for up to an hour. But if longer, no big deal!

Give the dough a stretch and fold. Do another stretch and fold one to two hours later if you think of it.

Let ferment, covered on the counter until you're ready to shape and top the dough - up to 8 hours. Or stick it in the refrigerator overnight, and up to three days or so. Or freeze for up to three months.

When ready to shape, bring to room temperature if necessary. Wet or lightly oil hands and divide dough into two. Place each dough section onto a parchment-lined sheet pan. Do not oil parchment or your dough will be very difficult to spread!

Spread dough into desired pizza shape. Top and bake at 500 degrees for 10-20 minutes, rotating pans partway through cooking.

To see this pizza dough made visit https://youtube.com/watch?v=dovhhEEWjyM&feature=shareb