Sunday, May 1, 2016

White Spelt Pizza with Swiss Chard, Olives and Sundried Tomatoes

Spelt is a dicey flour to work with; on the one hand, it is softer than wheat yet it absorbs more liquid and thus requires less than traditional wheat flour. And if you have ever tried to make the perfect pizza dough, you know that the prospect of changing ratios of liquids and solids is not a simple one. So when I finally - finally!! - figured out how to make a good spelt crust, excitement abounded!

The best crust I ever produced was following Peter Rheinhart's instructions - and if you google his name, you will find that great pizza dough/crust and his name are synonymous. Thus making a great crust with spelt that could come close to what his instructions produced was a key goal of mine.

The secret is in the cold rise in the refrigerator. No kneading involved. How simply wonderful is that! Enjoy!

White Spelt Pizza with Swiss Chard, Olives and Sundried Tomatoes
(serves 3-4)

2 cups white spelt
1 cup whole spelt flour
1 1/2 teaspoon yeast
1 teaspoon salt
3 tablespoons olive oil
1 1/4 cup of water

Mix well and let it sit in refrigerator covered tightly with plastic for at least 4 hours. This will be a sticky dough, so use lots of flour when you stretch it out.

Preheat oven on highest temperature possible for at least 30 minutes. Add sauce, cheese and toppings as desired to dough stretched out thin on a floured baking sheet. Bake 12-15 minutes until cheese is melted and crust is beginning to brown. Serve immediately.


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