Soaked pizza dough

17 Jun

Soaked pizza dough

  • 4 c. spelt flour
  • 1 c. + 2 Tbs. warm water
  • 1/4 c. kombucha vinegar
  • 1 Tbs. rapadura
  • 1 Tbs. honey
  • 1 1/2 tsp. yeast
  • 2 tsp. sea salt
  • olive oil

The night before, combine the spelt, water, vinegar, honey, and sugar.  In the morning, add the salt and yeast and knead for 5 min.  Separate into 4 balls and store in separate oiled bags in the fridge for 5 to 24 hrs.  Two hours before baking, take the dough out of the fridge.  Let sit at room temp.  Preheat pizza stones for ~20 min. at 500 degrees.  Bake with toppings ~10 min. at 500.

 

Favorite toppings:  Ricotta, thyme, zucchini, tomato; pizza sauce, pineapple, caramelized onion, canadian bacon;

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