One thing that helps a lot is having a freshly fed starter to work with. This means, the night before, feed your starter and it will be ready to use in the morning. I use 1/2 cup starter and feed it 1 cup spelt flour, and 1 cup water. See how incredibly bubbly it is!
If you don’t have sourdough starter you can still do this recipe with just adding a pinch of yeast (less than ¼ teaspoon) when you mix the dough, then still let it rise all day. It will develop good flavor and improve digestibility, however, sourdough is even better on both accounts.
1 cup water
2 cups freshly fed sour dough starter
1/3 cup honey
1 tablespoon salt
3 tablespoon extra virgin olive oil
3 cups spelt flour
2 cup white flour
Combine all ingredients in mixing bowl, reserving 1 cup white flour. Knead 5 minutes, while kneading, add more white flour to achieve a smooth dough that sticks to itself more than to the bowl. Transfer to an oiled bowl and cover. Let dough rise for 6-8 hours on counter. Heat oven with pizza stone for 30 minutes at the highest heat (mine is 550 convection if you have it). Divide dough in fourths, roll out on a floured surface, transfer to parchment paper. Top and bake on a preheated pizza stone for 6 minutes or until crust is crisp. Let cool 5 minutes for cheese to set before cutting.
This post is part of Whole Foods for the Holiday's, Real Food Wednesday's and Pennywise Platter Thursday.