This is for one batch. You can make a larger batch and freeze some and take out to thaw a few hours before you want your pizza.
About a half an hour before you are ready to start put one packet of ‘pizza’ yeast in a bit warm water with a little sugar. It is supposed to foam up but if it doesn’t…whatever. Pretend it did.
In the meantime:
In a large bowl(my favourite is the stainless steel one that I got from Ikea) put the rest of the ingredients:
2 Tbl olive oil
2 cups whole spelt flour or white spelt or mix the two(I use whole grain spelt when I can as it make for a ‘grainy’ pizza dough).
1 tsp baking powder
½ tsp Salt
I saw one recipe that suggested a couple of tablespoons of apple sauce – I use that sometimes if available in my refrigerator.
A few pinches of sage – I like dried better and it grinds up in my fingers better – I like the feel – but fresh is OK as well.
A few pinches of basil – same: dried or fresh. Grind it up into the dough.
These last two are to taste. Experiment.
When the yeast is ready pour into the mix. Mix and add water till it is the consistency you like. I use a large spoon to mix so it doesn’t stick to my fingers. Works well. Once well mixed you can let sit for a little so it rises.
Once that happens, I cut into either three or four sections. Each an individual pizza. I put a bit of flour on my cutting board and take one of the sections and roll it out with my knuckles. Put a bit of flour on top so doesn’t stick to your fingers. Make it as thin as possible.
While this is procedure is going on, have your pizza stone in the oven which is turned on to about 410°. Once the oven goes ‘ding’ I take the pizza stone out of the oven and place the dough on it(carefully). The reason I do it this way is that if I ‘dress’ the pizza beforehand it is a bitch to get on the stone. If all the ingredients are cut and prepared beforehand then it only takes a minute to put everything on.
First I put a very thin layer of tomato paste with the back of a spoon. Add some spices or some such here if you like.
I use green onions, mushrooms, bison pepperoni, feta cheese, spinach, and sharp cheddar and tomatoes. Put the whole thing back in the stove for about 5-8 minutes and you will have a killer pizza. I like my cheese melted but veggies not too cooked. Split that one with your partner with a glass of wine while the second one is cooking. Make each different. A decent Chianti is best with this pizza.
Optional ingredients: sun dried tomatoes – these will knock your pizza flavour out the park if you are trying to impress someone or you just want explosions of flavour in your mouth. Other options include artichoke hearts and olives.
Note: If you divide into three parts instead of four – makes an OK late night snack for two people.
Note(2): Once you have some frozen pizza in the freezer it is a very quick deal from the point they are thawed to make and eat.
