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Since this dough ferments in the daytime, for dinner pizza, I take about 1/2 cup of my leaven from the keeping jar, feed that in a fresh jar at 4:30 AM. This way you can mix your dough around 9 am, and it will ferment until 5 pm or so. Adding a feeding to your keeping jar without separating it out, will engage additional activity since the leaven was not as depleted after 24 hours, only 12. Once you mess with your daily feeding time, it is hard to rebalance high leaven activity. The more frequently you feed, the faster it eats.

This recipe is originally from Farmhouse On Boone; integral spelt works quite well!

1 cup fresh leaven
3 cups room temperature filtered water
4 tablespoons olive oil 
8-9 cups integral spelt flour  
4 teaspoons salt

In the bowl of a stand mixer set up with the dough hook, dissolve leaven in water; add oil. Add about 7 cups of flour and the salt. Once the dough is mixed well, allow to rest about 5 minutes to let the flour receive the water. Turn mixer on and continue adding flour until the dough begins to look more firm. Knead until it entirely pulls from the sides of the bowl, appears smooth, and holds in one mass onto the hook. Remove to an oiled bowl, and ferment about 8 hours.

Prepare large squares of parchment paper with barley flour. Oil non-porous surface and dump dough out onto it. Divide dough into four equal portions. Pre-shape by folding edges onto top from each of 4 directions. Flip ball over, and allow to rest. Sprinkle barley flour over each before attempting to pick up the mass to stretch, casting from one hand to another to gently expand your circle, keeping outer edge slightly thicker. Keep moving in a circular motion to avoid tearing or thinning out one area too much.

Top with sauce/tomato slices, etc.

Bake on preheated pizza stone (if using a stone in the oven, preheat about an hour at 550. Use a peel to transfer. Once the bottom of the crust begins to firm, slide peel between crust and parchment, to remove the paper.

Preheat Blackstone griddle to medium. Transfer two at a time to griddle. Bake about 4 minutes, then remove parchment, while also rotating pizza 180 degrees (usually the rear of the griddle is much hotter. Reduce heat to low and allow to bake another 6 minutes or so. If you used fresh veggies (peppers/onions/mushrooms) and they are not fully cooked after this time, you can transfer without parchment to a bare oven rack under the broiler. This allows the top to finish cooking without burning the crust.


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