Healthy Pizza Crust
You can double or triple and stir in the fridge for throughout the week.
• 3 cups of lukewarm water
• 1 1/2 tbs of yeast
• 1 1/2 tbs sea salt
• 6 1/2 cups of spelt or fresh ground emmer grain
Mix yeast and warm water around 105 degrees, let bubble, stir in rest of ingredients until soft and a bit sticky- add more flour if needed but dough will be a bit sticky. I use my mixer with a dough hook.
Let rise an hour or so and punch down.
Divide into two balls and let rise again in a covered oiled bowl.
Keep the rest of the dough in the fridge for up to one week to use if doubling. It will sour as week goes on, which is more digestible as it sours!
Let rise for 45 min for the second round.
Roll out into two pizza pan rectangles or round.
Put crust in a preheated oven off 495.
Brush dough with oil.
Bake crust for 10 minutes.
Remove and add toppings and cheese and bake into golden brown!