Spelt Pizza base – Guest post from Juliette bryant.
In my family we are all rather mad on pizza so this is a healthier take on the normal ones..
We use spelt as its one of the oldest cultivated grains tracing is roots more than 6,000 years back to ancient Mesopotamia.
Spelt has kept many of its original characteristics which provide an impressive nutritional profile, along with ease of digestibility leading to anti-inflammatory qualities.
To Make the Dough
500 grms of wholegrain spelt flour (if you want to add some mesquite flour then do 100g mesquite and 400 g spelt, mesquite if very good for balancing blood sugars )
325 ml warm water
3 tbs olive oil
2 sprigs of rosemary (optional)
handful of torn basil leaves (optional)
1 tsp instant yeast
Put the dried ingredients in first and mix together then add the warm water and oil and mix together. This will make a stickish dough. knead this for 5 minutes then place in a clean bowl an cover with a tea towel for and hour to an hour and a half.
This dough will have risen to double the size. Knead it back into shape and then roll out the size base you want. (You can also use this to make bread rolls.. At this point you would just roll into balls and bake in the oven for 20 mins at 180)
Once you have the base rolled out place it in a pizza dish. Cover lightly with olive oil and spread your sauce.