This pizza base recipe uses wholemeal spelt flour, which does contain gluten, however, if it’s only wheat you’re sensitive to, then you this recipe is likely to really appeal to you.
The method below considers kneading by hand, but if you have a thermomix, Kitchen Aid or another type of mixmaster or food processor with a dough hook, then by all means toss the ingredients in there and let your gadget to the work for you.
This recipe makes three large thin pizza bases, one of which is enough to serve two adults.
Makes: 3 thin pizza bases
- Flour sifter, or a fine sieve/strainer sift your flour at least once
- Large mixing bowl
- Spoon for mixing
- 3 cups wholemeal spelt flour, sifted*
- 1 sachet of dry yeast
- 1 tsp seasalt
- 1 cup hot water**
- 1 tbsp extra virgin olive oil (EVOO)
*For a lower-gluten pizza, try 2 cups wholemeal spelt flour, 3/4 cup buckwheat flour & 1/4 cup brown rice flour. You may need a little less water, so start with 3/4 cup hot water and add more, just a sprinkle at a time, only if required.
**The water needs to be hotter than luke-warm & cooler than boiling – because if it’s too hot, it will kill the yeast and if it’s too cold, it won’t activate the yeast and either way, your dough won’t rise.
Preparing the dough
- Place the sifted flour, yeast and salt into a large mixing bowl and stir to combine.
- Add the hot water and the EVOO and mix with a spoon. The dough should feel soft and warm as it starts to combine.
- Once the dough begins to form, knead it with your hands for five minutes, or until it becomes elastic* and smooth. If it feels sticky, add a sprinkle of flour. If it feels dry, add a sprinkle of water.
- Once kneaded and perfectly smooth, sprinkle some flour into your mixing bowl. Return the dough to your mixing bowl and allow the dough to rise, by positioning the bowl in a warm dark place for 1 hr, or until the dough has doubled in size. **
*”Elastic dough”: when you press the dough with your fingers, it should bounce back.
**I like to rest my dough in large bowl covered over with one layer of glad wrap and then a tea towel on top of the glad wrap. The glad wrap stops the dough from drying out, while the tea towel will provide darkness. If there isn’t a warm place (eg. in the sunshine, next to a heater), then place the bowl ‘double-boiler style’, atop another bowl which has a few inches of hot water in the bottom. This will ensure your dough rises quickly as the heat from the lower bowl will rise, warming the base of the bowl which holds your dough.
Making Pizza Bases
- Pre-heat your WeberQ* to 200 degrees Celsius, or an electric oven to 200 degrees Celsius, choosing a mode which ensures the heat comes from the bottom. Avoid ‘fan-force’ as the topping may cook too quickly, leaving the base soft & limp.
- Divide the dough into three equal portions.
- Roll out flat – approx 3mm thick.
- Spread with toppings of your choice and then bake for 15 minutes in a hot oven or on a pizza stone in a Weber Q.
*WeberQs are possibly the best invention. If you use a pizza stone, your pizza will cook in no time at all. The base will be crispier than if cooked in a regular electric oven and the topping will be perfectly cooked, with no risk of burning since majority of the heat comes from the bottom.
Remembering that less is more…. the less ingredients on top, the better the base will cook and the better the end result… Spread with our Multi-Purpose Tomato Sauce before topping with any combination of the following:
- thinly sliced chicken
- shredded kale
- shaved zucchini
- fresh chilli
- fresh herbs to garnish
- cheeses: goats or sheep milk cheese, buffalo mozzarella etc
Only need one pizza base? Save the remaining dough, by flattening it into a disc, wrapping it in glad wrap and storing it in the freezer. The disc shape will ensure that it defrosts quickly (quicker than if frozen as a ball). Allow the dough to defrost to room temperature before rolling, topping and baking.