This week, you're in for a treat, and a heck of a lot more photos than you may be used to on a Tuesday Tasties post. I have decided to let you in on a tradition in the Ad and Laura household, pizza night. Tonight I am going to focus on showing you how to make your own spelt flour pizza base which requires almost no kneading whatsoever. I will be taking you through it step by step so I hope you're ready.
Spelt Flour Pizza Bases
Obviously as well as the ingredients below, I'd recommend grabbing some pizza sauce, mozzarella cheese and whatever toppings your little heart desires. I am a chorizo girl whereas Ad also pops jalapeños on his as well. You'll need:
- 200g spelt flour plus extra for dusting
- One 7g sachet of easy bake yeast
- 2 tbsp of olive oil
- 1 tbsp of rosemary
- A pinch of salt
- 125ml tepid water
Grab yourself a blender, yup, that's right a blender. I make this on a Friday night, ain't nobody got time to make proper dough on a Friday!
Bung in the tepid water and yeast and leave for around 10 minutes.
I usually pop the blade back in at this point before adding in the spelt flour. I have used other 'healthier' flours before but I've found that this works best as the mixture it produces isn't overly dry.
Next, it's time to blitz. Only keep it going until the mixture is brought together, any longer than this and you may damage the mixutre.
Next, dust your work surface with the extra flour and use a spatula to get the dough mixture out of the blender, now it's time for a very quick knead to bring everything together.
Kneading technique:
Pull the dough back on itself with your fingers like so.
Before pushing the dough out with the heel of your hand like the below.
Repeat until you can bring the dough together, it should have some stretch and shouldn't be overly sticky.You can always add extra flour to the work surface if need be. You'll know it's ready as you can roll it into a ball like this.
You can leave it for up to 10 minutes if you like so it can prove but the beauty of spelt flour is that you really don't need to.
Stretching The Dough:
Well there are two options available to you here. As you get more and more confident, you can do this by hand as demonstrated by Ad below. Rotate the dough in your hands allowing it's own weight to stretch it out.
As an alternative option, if you're not overly confident just yet, flour up a rolling and pin and roll away.
You'll note that in both pictures we've popped baking parchment underneath the dough. This will stop it sticking to your work surface and the pizza tray.
Topping Your Pizza:
This is the fun part, I'd recommend heating your oven up to 200 degrees first. Then, top your pizza with around 1-2 tbsp of the pre-made pizza sauce. Smooth this onto the base with the back of a spoon before popping into the oven for 3 minutes before pulling it back out.
Cooking your base with just a little sauce BEFORE topping completely allows more flavour into the base and stops the pizza from going overly gooey.
Next, it's time to go crazy with the toppings. We tend to do a small layer of cheese, a layer of meat and repeat. There is a pizza underneath all that cheese somewhere!
Ad likes his with chillis whereas I like to keep things simple. For a little extra crunch I add a sprinkle of parmesan cheese but I appreciate this won't be to everyone's tastes.
Once your pizzas are topped, they will only need another 10 minutes or until they're golden on top.
Munch away!
Spelt flour is so underused, I'd really recommend giving it a go. Hope you enjoy!
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