I’m usually too lazy to make pizza dough from scratch, what with the options for good, natural brands of crust so widely available. Once in a blue moon, I like to make crust from scratch; it’s really not that difficult. This recipe for whole wheat and spelt pizza crust is one that I’ve relied on for years, when those blue moons come along.
Top with your favorite pizza fixings — sauce, vegan cheese, plenty of veggies and herbs — and don’t be shy about loading it up — this is a sturdy crust!
- 2 envelopes active dry yeast
- 2 cups warm water
- 1/4 cup olive oil
- 2 tablespoons natural granulated sugar
- 3 cups light spelt flour
- 2 cups whole wheat flour
- 1 teaspoon salt
- Combine the yeast with 2 cups of warm water. Let stand for 10 minutes to dissolve. Stir in the oil and sugar.
- In a large mixing bowl, combine the flours the salt. Make a well in the center and stir in the yeast mixture. Work everything together. first with a wooden spoon and then your hands, to form a dough.
- Turn it out onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let rise until doubled in bulk, 1 to 1 1/2 hours.
- Punch the dough down. divide it. and form into two rounds. Roll out one round on a well-floured board and stretch to fit a 12- to 14-inch round pizza pan, then repeat with the other.
- Sprinkle the pans and sprinkle them with cornmeal. Lay the rounds on the pans. Arrange toppings of choice on the dough and bake as directed in recipes.
- See some great ideas for vegan pizza.