A good pizza is hard to beat. This recipe is so simple and freezes great so you can always have some pizza dough in the freezer. Cheaper than a takeaway or shop bought pizza and tastes even better! I also use spelt flour as I find it easier to digest than wheat and it makes a great base. It also works as flatbreads just make them slightly thicker and drizzle with olive oil, sundried tomatoes, and herbs.
- 250gm organic spelt white flour
- 1 teaspoon quick dry yeast
- Himalayan salt
- 4 tablespoons olive oil
- 350ml warm water
- Passata and grated mozzarella and whatever you fancy!
- For something, a bit different try my hangry quick pasta sauce spread over the pizza base, top with buffalo mozzarella, basil and chili flakes or
- tuna, anchovies and olives seasoned with Gree Nori Sprinkle or sea veg condiment.
Sieve both flours into a blow. Add salt and yeast. Add in olive oil. Then add in warm water, it reacts better with the yeast. Mix together until you get a dough. More water may need to be added, only add a little at a time. Knead the dough then cover in a little olive oil. Cover with a cloth and let to grow for between 1/2 hours the longer the lighter the dough. Split into three, each one rolls out to roughly 12inch pizza base. Roll on out on parchment paper, it’s easier then to transfer onto whatever you are cooking it on. Place on pizza stone or on a baking tray, oven grills. Then cover the base with passata add grated mozzarella and topping if using.
The key thing is a super hot over 220 have it preheated otherwise the dough will go soggy. Then place in for 7/10 minutes. It can go from uncooked to burnt in 1 minute so at first go for 7 minutes then put back in for a minute or two until fully cooked.