This is a fast and easy homemade pizza crust! You could use it for pizza, calzones or flatbread. What I love about it is that it requires minimum resting. This is a fun one to teach the kids and makes enough for two pizzas so parents can have what they like and kids can top theirs how they like too!
1.5 cups of lukewarm water
1 tsp of active-dry yeast
4 cups spelt flour
1 tsp salt
About 30 minutes before baking, pre-heat your oven to 425 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven, if not a cookie sheet works good too. In a small bowl add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve. It’s ok if the yeast doesn’t bubble, but it should be entirely dissolved and the mixture should look milky.
Measure out the flour into a large mixing bowl. Add the salt and combine. Make a well in the center of the flour and pour in the yeast mixture. Combine.
When it comes together into a ball ,turn it out onto the counter along with any extra flour in the bowl that hasn’t yet gotten worked in. Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch–about two minutes. (Remember that spelt flour is fragile so don’t overwork it) The dough should still feel moist and slightly tacky. If it’s sticking to your hands, work in more flour one tablespoon at a time until it’s smooth.
Divide dough into two
Tear off two pieces of parchment paper roughly 12-inches wide. Place one ball of dough in center, flour your rolling pin and roll from the center out until you have the shape you want and the thickness desired..we do ours about 1/4 inch thick. Be sure you don’t make it bigger than your pizza stone or pan.
Repeat with the second piece of dough.
Note: The dough will stick to the parchment paper, making it easier for you to roll out. You’ll bake the pizza right on the parchment paper. As it cooks, the dough will release from the parchment, and you can slide the paper out before serving.
I then coat my dough with olive oil and fresh garlic and then spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings .
Slide your pizza (still on the parchment) onto the baking stone in the oven. If you don’t have a baking stone, just bake it right on the baking sheet.
Bake for about 10-12 minutes and enjoy!
For flatbread, roll it a bit thinner and shape as you wish..top with olive oil, salt and pepper and your choice of rosemary or basil and tomatoes..
For Calzones you would just make a pocket and stuff the pizza toppings in the middle. Lower your temp to 350 and bake for 30 minutes instead.