Spelt pizza with flavour base

Homemade pizzas take a little effort but are very worth it!  I’ve been making them for years ever since one of my old friends Ozzy Pete, showed me the basics and a little trick he used to add serious Spelt pizza doughflavour.  The dough its self is very simple and I now always use white spelt flour which creates the lightest, crispiest pizza doughs.

The secret to added flavour?  Once you have made the pizza dough, add a layer of fresh ingredients and oil before you add the tomato base.  Once you start to make pizza doughs, it will become second nature.  I usually make the dough in the morning before I head out to work so it’s ready to start rolling when I come home.

INGREDIENTS (serves 6)

[For the pizza dough]

  • 200g white spelt flour
  • 1/2 tsp sea salt
  • 80ml warm water
  • 1 tbsp cold pressed rapeseed oil
  • 1 tbsp (heaped) dried fast action yeast
[For the topping]
  • 1 tbsp cold pressed rapeseed oil
  • Salt and pepper
  • 1 garlic clove, crushed

or

METHOD

For the pizza dough, add all the dry ingredients to a bowl and mix.  In a jug, add the water and rapeseed oil and add half of this to the dry ingredients.  Start to mix to combine the ingredients, then add the remaining water and knead for 5 to 8 minutes until you have a nice pliable dough that bounces back slightly when pressed.  Cover the dough with some clingfilm, or a clean tea towel, and leave to rise for at least and hour.  When the dough has risen, dust a surface with the spelt flour and roll the dough to a thin dough, about 3mm deep.  You can create whatever shape suits your pizza tray, circular, square or cut in two for separate pizzas.  I use either a stone pizza bake or a metal tray lined with grease proof paper.

IMG_2946 Spelt pizza dough

Next, create your added flavour base.  You can do this one of two ways.  Add the rapeseed oil, seasoning and crushed garlic to a pestle and mortar and mix well to create a paste.  Or you can use a pesto base.  When I make my spinach pesto, it keeps very well in the fridge for a couple of weeks and is ideal for adding flavour to your pizza. Smooth the paste or pesto over your pizza base.

IMG_2950 IMG_2951

Now, you can add the pizza toppings of your choice.  I usually start with a tomato based, using either chopped tomatoes with juices drained and seasoned.  Or I use an additive free tomato sauce, my favourite is the Lloyd Grossman range as he uses on fresh ingredients with no additives or preservatives.

I will be adding pizza recipes soon but for now, but why not start with a simple tomato and cheese – grated cheddar or sliced mozzarella with a topping or rocket? Or my favourite, the Florentina Pizza. When ready to bake, pop in a preheated oven at 220C for 10 to 15 minutes depending on the topping.

FullSizeRender 3 Spelt pizzas

 

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