- 3/4 cup warm water
- 1 teaspoon honey or cane sugar
- 1 packet (1/4 ounce) active dry yeast
- 1 cup spelt or whole wheat flour, plus more as needed
- 1 cup all-purpose flour
- 1 teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup cornmeal
In a small bowl, stir together ¼ cup of the water and the honey, then sprinkle in the yeast. Let stand until foamy, about 5 minutes. If it doesn’t foam, start over with new yeast.
In the bowl of a stand mixer with a dough hook attached, combine the spelt flour, all-purpose flour, and salt. Add the yeast mixture, the remaining ½ cup of water, and 1 tablespoon of the oil. Mix on medium speed until the dough forms into a ball around the hook. If the dough is too sticky, add a little more flour. Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.
Brush the inside of a large bowl with the remaining 1 tablespoon of olive oil. Place the dough in the bowl and cover with plastic wrap. Set the bowl in a warm spot until the dough has doubled in size, about 1 hour. Turn the dough out onto a floured surface. Punch it down and form it into a ball. Cover it with a towel and let it rest for 10 more minutes. Stretch and bake, or if not using immediately, seal with plastic wrap and refrigerate overnight or up to 2 days. Let stand at room temperature for 1 hour before using.
Makes 1 pound dough, enough for one large or two small pizzas.
About this recipe
Recipe and photo reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio