Spelt Pizza Dough (Half and Half)

Spelt flour has been around for a long long time, as far back as the Bronze Age. It has been rising in popularity and has become a staple on the shelves of many health food stores. Spelt is an alternative to wheat flour, providing fewer calories and a slightly higher protein content. Although it does contain some gluten, it seems to be more easily tolerated than wheat. It has a nutty, slightly sweet flavour, similar to that of whole wheat. And it makes a pretty healthy substitute to your basic pizza dough.

just under 2 cups bread flour (250 g)
just under 2 cups spelt flour (250 g)
2 tsp. fine sea salt (16 g)
¼ tsp. active dry yeast (1 g)
just over 1½ cups water (365 g)

Combine dry ingredients into a bowl and whisk.

Slowly add water, using a wooden spoon mix thoroughly.

Remove from bowl and knead for 2-3 minutes to remove any clumps.

Place dough in a bowl and cover with a damp cloth or plastic wrap and bulk ferment for 24 hours.

Lightly flour a work surface, remove dough and place on floured work surface.

Using a digital scale, divide dough into equal portions. 4 portions - 220 g each; 3 portions - 293 g each.

Make dough balls: Place one dough between your hands and fold two sides into center. Rotate 90 degrees and fold into center and continue this process until a ball is formed. Place smooth side into palm and swiftly pinch the seam closed. You can be aggressive with the pinch.

Place dough into lightly oiled plastic cylinders, date cylinders and place in fridge for 48 hours.

Remove from refrigerator at least 1 hour before you use. You want the dough to get back to room temp before baking. The dough will be much more pliable at room temp. That's also a perfect time to fire up your oven with your baking sheet on the top rack.

Makes 4 (10") pies or 3 (12"-14" pies).