Pizza Dough
makes 2 12" pizza crusts
Ingredients:
1/4 C warm water
1/4 oz (1 packet) active dry yeast
1 t honey
2 C tipo 00 flour
1 1/4 C spelt flour
1 t coarse salt
1 C water
Directions:
1. Pour 1/4 C warm water in small bowl. Add yeast and honey, and whisk to combine. Let sit 5 minutes to dissolve.
2. Add both flours, salt, and yeast mixture to food processor bowl fitted with standard blade.
3. Turn processor on and add 1 C water through chute while processor is running. Process 1 minute.
4. Scrape down sides. Spread dough out and make sure it isn't pushing blade up. Process 1 more minute.
5. Remove dough and place in a large mixing bowl. Cover bowl with a damp dish towel and set aside to rise 1 1/2- 2 hours until doubled in size.
6. Punch down, divide in half and form 2 balls pulling edges underneath to form a smooth ball.
7. Generously sprinkle tops with flour to prevent sticking and cover. Let rest 45 minutes.
8. Preheat oven to 425 degrees.
9. Place 1 dough ball on a generously floured surface, sprinkle top with additional flour if needed and roll out to approximately 12" round. Transfer to pizza pan or baking tray that has been very lightly brushed with olive oil. Repeat with 2nd ball.
10. Top as desired and bake at 425 degrees for 10-15 min
Notes:
* If you can't find tipo 00 flour, it can be ordered online.
* Can't get the pizza rolled into a perfect circle? No worries - organic shapes are cool too!
* Dough can be frozen for use later. Instead of rolling, coat each ball well with flour and the wrap separately in plastic wrap. Store in freezer. The day before using, thaw in fridge overnight. You may notice that the crust doesn't rise quite as high, but it will still be tasty.
*My homemade Pizza Sauce recipe can be found by clicking here
* If you need a suggestion for toppings, click here for Spicy Chorizo Pizza recipe
Ingredients:
1/4 C warm water
1/4 oz (1 packet) active dry yeast
1 t honey
2 C tipo 00 flour
1 1/4 C spelt flour
1 t coarse salt
1 C water
Directions:
1. Pour 1/4 C warm water in small bowl. Add yeast and honey, and whisk to combine. Let sit 5 minutes to dissolve.
2. Add both flours, salt, and yeast mixture to food processor bowl fitted with standard blade.
3. Turn processor on and add 1 C water through chute while processor is running. Process 1 minute.
4. Scrape down sides. Spread dough out and make sure it isn't pushing blade up. Process 1 more minute.
5. Remove dough and place in a large mixing bowl. Cover bowl with a damp dish towel and set aside to rise 1 1/2- 2 hours until doubled in size.
6. Punch down, divide in half and form 2 balls pulling edges underneath to form a smooth ball.
7. Generously sprinkle tops with flour to prevent sticking and cover. Let rest 45 minutes.
8. Preheat oven to 425 degrees.
9. Place 1 dough ball on a generously floured surface, sprinkle top with additional flour if needed and roll out to approximately 12" round. Transfer to pizza pan or baking tray that has been very lightly brushed with olive oil. Repeat with 2nd ball.
10. Top as desired and bake at 425 degrees for 10-15 min
Notes:
* If you can't find tipo 00 flour, it can be ordered online.
* Can't get the pizza rolled into a perfect circle? No worries - organic shapes are cool too!
* Dough can be frozen for use later. Instead of rolling, coat each ball well with flour and the wrap separately in plastic wrap. Store in freezer. The day before using, thaw in fridge overnight. You may notice that the crust doesn't rise quite as high, but it will still be tasty.
*My homemade Pizza Sauce recipe can be found by clicking here
* If you need a suggestion for toppings, click here for Spicy Chorizo Pizza recipe
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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