PIZZA DOUGH (YEAST FREE)
INGREDIENTS
- 500 g spelt flour
- 1½-2 tablespoons gluten free baking powder
- ½ teaspoon sea salt (you can use more if you want)
- ½ teaspoon oregano (optional)
- 0-1 tablespoon extra virgin olive oil
- 225-275 ml hot water (I use exactly 250 ml = 1 cup)
METHOD
- In a large bowl, mix the spelt flour, baking powder, sea salt and oregano
- Add the olive oil and water and mix the dough gently with a large wooden spoon
- Transfer the dough to a lightly floured work surface and knead it a bit with your hands. The texture of the dough should be fairly soft and it shouldn't stick to the work surface
- Tear a piece from the dough, lightly knead it and flatten it out with a rolling pin before placing it on a pizza tin or a baking sheet (I make 6-7 pizzas, depending on how large I want them and I use a pizza stone with a diameter of 32 cm (12.6 inches)
- Top with pizza sauce and your choice of topping and bake in the oven at 230°C/450 °F/gas mark 8 for 7-10 minutes
- When each pizza is ready I always drizzle it with a touch of extra virgin olive oil and then I add some sea salt, oregano and freshly ground black pepper