Spelt Pizza Dough

  • 1¼ cup LoonSong Farm Stone-Ground spelt flour
  • 1⅛ teaspoon instant or rapid-rise dry yeast
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • 2 teaspoons Brule Creek Farms extra-virgin canola oil oil, divided
  1. Put flour, yeast, sugar and salt into bowl of a food processor and pulse once or twice to mix.
  2. Combine 1 teaspoon of oil and ½ cup warm water in a small glass measuring cup. With food processor running, slowly pour water mixture through feed tube; process until a ball of dough forms.
  3. Dough should be slightly tacky, but not overly sticky. If necessary add a little flour, one tablespoon at a time and let it run for a little longer.
  4. Oil a medium-size mixing bowl. Form dough into a ball and transfer to bowl, turning dough to coat with oil. Cover bowl with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot until dough doubles in size, about 45-60 minutes.
  5. Once dough has doubled in size, set out on a slightly floured area and push dough down with your fingers. Pick dough up and stretch it out into desired shape.
  6. If you have a pizza stone, place it in the oven while oven is preheating to 425 degrees F. *Place dough on pizza stone or place the dough on a piece of parchment paper, carefully slide the paper with the dough right onto the baking sheet, and add toppings.
  7. Bake for about 15 minutes. Broil on high for the last 1-2 minutes of cooking.