Pizza In'Sano
Italian translation: Sano - Healthy. Transliteration: In’Sano - How insanely tasty and healthy this pizza is. This crust makes
white flour jealous.
Ingredients
For Crust
1 C very warm water
2 ¼ t (8 gram packet) quick rise yeast
3 C whole spelt flour
2 t olive oil
1 t olive oil
1.5 T honey or 1 T Splenda or Truvia
1 t kosher salt
1 T cornmeal (optional)
Directions
For Dough
In a bowl, combine yeast with 1 cup of the flour. Stir in very warm water, honey/Splenda, 2 t oil, and salt.
Add the rest of the flour as necessary until easy to work with. Knead until ball is smooth. Spelt does not require much kneading – only about a minute. Let rest 10 minutes.
Coat dough ball and bowl in 1 t oil. Cover with damp cloth. Let rise in warm spot for one hour.
Divide dough for two medium or three small pizzas. (Can be refrigerated for two to three days, or frozen up to three months.)
For Making Pizza
Preheat oven to 500 F with pizza stone in it, for 30 minutes.
Roll out dough on cornmeal coated parchment paper. Paper-thin crust recommended for more authentic pizza… but thicker edges for crust lovers.
Lightly coat outer edge in olive oil. Top with sauce (below) and toppings. Transfer with parchment to pizza stone. Bake until golden (7 to 10 minutes depending on oven and crust thickness).
EASY AS PIZZA PIE NO-COOK SAUCE
1 c strained crushed tomatoes (jar is fine)
2 t dried oregano
2 t garlic powder
1 t honey or Splenda or Truvia
chili flakes (optional)
kosher salt
pepper
Combine ingredients, spoon directly on dough.
TOPPING SUGGESTIONS
¼ c 15% to 18% milk fat mozzarella cheese or baby bocconcini (per pizza), 1 T freshly grated 22% milk fat baby Parmesan (per pizza), fresh basil, roasted garlic, thinly cut tomatoes, artichokes, red onions, veggie pepperoni…
Ingredients
For Crust
1 C very warm water
2 ¼ t (8 gram packet) quick rise yeast
3 C whole spelt flour
2 t olive oil
1 t olive oil
1.5 T honey or 1 T Splenda or Truvia
1 t kosher salt
1 T cornmeal (optional)
Directions
For Dough
In a bowl, combine yeast with 1 cup of the flour. Stir in very warm water, honey/Splenda, 2 t oil, and salt.
Add the rest of the flour as necessary until easy to work with. Knead until ball is smooth. Spelt does not require much kneading – only about a minute. Let rest 10 minutes.
Coat dough ball and bowl in 1 t oil. Cover with damp cloth. Let rise in warm spot for one hour.
Divide dough for two medium or three small pizzas. (Can be refrigerated for two to three days, or frozen up to three months.)
For Making Pizza
Preheat oven to 500 F with pizza stone in it, for 30 minutes.
Roll out dough on cornmeal coated parchment paper. Paper-thin crust recommended for more authentic pizza… but thicker edges for crust lovers.
Lightly coat outer edge in olive oil. Top with sauce (below) and toppings. Transfer with parchment to pizza stone. Bake until golden (7 to 10 minutes depending on oven and crust thickness).
EASY AS PIZZA PIE NO-COOK SAUCE
1 c strained crushed tomatoes (jar is fine)
2 t dried oregano
2 t garlic powder
1 t honey or Splenda or Truvia
chili flakes (optional)
kosher salt
pepper
Combine ingredients, spoon directly on dough.
TOPPING SUGGESTIONS
¼ c 15% to 18% milk fat mozzarella cheese or baby bocconcini (per pizza), 1 T freshly grated 22% milk fat baby Parmesan (per pizza), fresh basil, roasted garlic, thinly cut tomatoes, artichokes, red onions, veggie pepperoni…