Pizza Dough

This is a thinner/crispier pizza crust - almost like a flat bread. The dough can also be frozen in individual servings for up to 3 months.

1½ cups white, unbleached flour
3½ cups spelt flour
1.5 pkgs. yeast
1½ cups water
2 tbsp milk
1 egg
1 tsp sugar
1 tbsp olive oil, will need a little bit more while the dough rises.
1 tsp oregano
1 tsp garlic powder
1 tsp basil
¼ tsp. red chilies
2 tsp salt

Prepare yeast according to directions on the package. Let sit for 10 minutes.

Put all other items in a large bowl. Add yeast. Knead for about 10 minutes. If the dough is too sticky, add some more spelt flour. Shape the dough into a ball.

Coat the entire ball of dough with a small amount of additional olive oil (about 1 tbsp.). Cover the bowl with a clean dish cloth, and leave for about 1 hour. Knead dough again for about a minute, then leave it again to rise for about another hour.

Divide dough into 8 personal pizza sizes. Spread each portion flat on a baking pan and cook at 400 for about 10 minutes, or until slightly crispy. Take out of the oven, and dress as you would like. Put back into the oven for about 5 minutes, or until all items on top are cooked.


Makes about 8 personal pizza's.