It's a revelation people. I never knew making your own pizza dough could be this easy and delicious.
On Saturday night, my husband and I didn't feel like our usual dinner - meat and two veg. Don't get me wrong, I usually LOVE this kind of eating; salmon on sweet potato with green beans or cashew chicken curry with cauliflower rice and steamed garlic spinach. What's not to like? But sometimes you just feel like something a bit more 'fun...' do you know what I mean? My answer to this was; pizza (thank you Green Kitchen Stories for the inspiration).
The night before we had my dad and his partner over for dinner. I had slow cooked beef for seven hours until it had died and gone to heaven (in the words of Julie Powell) and served it with pumpkin puree and a cos and green bean salad. There were smiles all round. Then came Saturday and we had some beef left over, and if you know me at all, I am a big believer in not wasting food (you have no idea what went into that slow cooked beef the night before...).
Out came my jar of organic white spelt flour, my good old Edmonds Surerise Active Yeast mixture, and our Himalayan salt. A cup or so of lukewarm water, plus a few hours in the sun later, and viola(!), I had my dough ready for dinner.
You can pretty much top this pizza with anything you like - just make sure you brush the whole top of the pizza with olive oil before topping it. That is a crucial step. Because of our left overs and the few ingredients we had in the fridge, I used sun-dried tomatoes, my homemade tomato chutney, slow cooked beef in red wine, Castello brie, and a few shavings of a good quality edam I needed to use up. Always put the cheese on last in my opinion - but hey, I am no pizza expert!
If you have left over dough that doesn't fit on your oven tray, either use an extra tray, or freeze the left over dough for another time.
I hope you enjoy it as much as we did.
Spelt Flour Pizza Base
Serves 3 - 4 (depending on what sides you serve it with)
2 1/2 cups organic white spelt flour
2 tsp active yeast (fast, if possible)
1 cup lukewarm water
2 tsp salt
1 1/2 Tbsp olive oil
- In a medium - large-sized bowl, mix together the yeast, salt, and lukewarm water with a fork. Make sure the yeast is fully dissolved.
- Add 1 cup of flour and stir well with a fork, followed by another cup of flour, stir well, and then lastly add the last half cup of flour and move the fork around in a circular motion to incorporate it into the dough. It may not fully mix in, so just pour the entire mixture out onto a flour-dusted surface and knead the dough until it no longer sticks to your hands too much, but isn't too dry and stiff (about 5 minutes). You may need to add more flour if it is too sticky - go with your gut.
- Roll the dough into a ball, place it back in the bowl, and using your hands rub the entire ball of dough with half a tablespoon of olive oil.
- Cover the bowl with a tea-towel and place it either in a warm place like a hot water cupboard or directly in the sun (I tend to go with the later option). Allow the dough to rise for around 3 hours.
- When you are ready to make your pizzas, pre-heat the oven to 240 degrees.
- Place the dough onto a large piece of baking paper - big enough to fit on to your oven tray.
- Using your hands, spread the dough out as much as you can across the baking paper, then lightly dust the top of the dough with some more spelt flour, cover with a similar sized piece of baking paper, and roll the dough out to .5 - 1 cm thick using a rolling pin.
- Peal the top layer of baking paper off the dough and discard.
- Pour the last tablespoon of olive oil over your pizza base and using a pastry brush, brush the olive oil evenly across all the dough.
- Add your toppings (don't go over board as the dough may struggle to cook then)....
- Place in the oven for 15 minutes, remove and slice, then serve with a side of salad or whatever you fancy!
Feed, nourish, value yourself.