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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | Spelt flour | 1 | cup | buckwheat flour | 1 | package | yeast, active dry | 1 | teaspoon | baking powder | 1 1/2 | tablespoons | olive oil, extra virgin | 1 | tablespoon | honey | 2/3 | cups (8 fl oz) | water, warm (105 degrees) |
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Steps
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Sequence
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Step
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| | 1 | Heat oven to 400º F. | | 2 | Combine all dry ingredients together. In a separate bowl, combine all wet ingredients. | | 3 | Mix both wet and dry together, until moist. If too dry, add more water little by little as needed. | | 4 | Knead dough until smooth, roll out and shape. This dough is more like cookie or pie-crust dough; due to the amount of buckwheat used, this dough does not stretch like its counterparts baring more gluten. | | 5 | After pre-baking, top it and bake the whole pizza 15-20 minutes. | | 6 | Place dough on pan and pre-cook for 3-5 minutes, or until surface does not smush. The idea is to firm up the dough before putting toppings on. The dough should be only semi-cooked; the dough will finish cooking after toppings are on and in the oven. This eliminates under/over cooking of either dough or toppings. |
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