Marilyn's Best Pizza Dough
Serves: 5 to 6
I, myself, am a whole-grain gal. In honor of my nephew Patrick (who many years ago bashfully admitted that he didn't care for brown pizza), I now make beige pizza, using whole-wheat pastry flour and unbleached flour (about half and half) for the children in my life.
Dissolve yeast in lukewarm water and let stand 10 minutes, until creamy.
Stir in olive oil.
Whisk in the spelt flour one cup at a time, along with the salt. Beat for a minute or two, until it becomes stretchy and elastic.
Stir in the pastry flour to make a soft dough. (Alternately, all the flour can be added at the same time and mixed for 5 minutes on low with the dough hook in a heavy-duty mixer). Either way, the dough should remain soft and rather sticky.
Cover and let rise for 2 to 3 hours. If it doubles before the time is up, deflate it.
Deflate, divide and shape into 5 or 6 balls (each will make an 8- to 9-inch pizza crust). The smaller size will be easier to handle. (At this point, the dough could be frozen in individual balls for later use.)
Cover and let rest for 15 to 30 minutes. This relaxes the dough and makes it easier to work with.
Shape each ball into a flat round, using enough flour to prevent sticking but not working too much flour into the dough. Rice flour is nice to use for shaping. It doesn't absorb into the dough as readily and tends to stay on the oustide where it's needed. Place on baking sheet liberally dusted with cornmeal or rice flour.
Preheat oven to 500° F. Top with favorite sauce and toppings. The oven rack should be in the lowest position to ensure a nice, crispy crust. An 8-inch pizza cooks for about 6 minutes. Check carefully until you get to know your oven. If your oven tends to be hot, try baking it at 450°F.
Recipe by, PCC Cooks Manager