Ancient Spelt Pizza Dough

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine dry ingredients into a bowl and whisk.

Step 2

Slowly add water, using a wooden spoon mix thoroughly.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

Next we're going to 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.

Step 8

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

Step 9

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 Steel on the top rack...

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