Pizza

 Pizza Crust 2/14/25 - six 12”

3 1/4 c water

Levain (3 oz water, 1 tsp leaven, 1 cup spelt flour-mix 9-10 pm night before)

2 tablespoons sucanat

4 teaspoons salt

4 tablespoons EVOO

3 cups spelt flour

3+ cups khorasan flour


Mix all ingredients in stand mixer just until combined. Allow flour about 5-10 minutes to absorb the water, then knead about 4-5 minutes (or do shorter segments) until it passes the windowpane test.

Ferment dough in an oiled bowl for 7 hours or so.

Cut into 6 sections, preshape into balls. Cut 12” parchment circles out, and sprinkle with khorasan flour.

Pull each ball tight again as you coat top and bottom with a little extra khorasan flour. Press out with fingers/palms/rolling pin, about 7-8”. Make your way around crust to crust and then starting with the first one, stretch further to about 10-11”, leaving the outer 1” rim thicker than the center.

Allow crusts to rest about an hour. Brush with EVOO to prevent them from drying out.

Top as desired, then bake at 550 on a pizza stone for 6-8 min,

OR, as we do it (since I broke our stone):

Preheat Blackstone griddle, then transfer whole pizzas, two at a time with a pizza peel. Bake for 5 min (our griddle has a cover), then switch to a baking sheet to broil on low for a few minutes, until the veggies begin to brown.