Contributing Monkie Aria Alpert
Published on January 3, 2013
I wanted to make a whole grain pizza, which by the way, I never have done successfully before. So, I decided to go straight to the source. The man! One of the most popular Italian chefs in the world… Mr. Mario Batali. And of course viola, he hooked me up and oh yeah, it turned out oh so yummy.
I’m giving full props to the man because I just substituted spelt flour for the all purpose he uses. The consistency of your crust will depend on how thick or thin you wanna shape it. The thicker you go the more bread like it will actually be.
For the Crust
3 1/2 cups whole grain spelt flour, plus extra if needed and for dusting
2 tsp instant or rapid-rise yeast
1 tsp sea salt
1 tsp organic sugar
1/2 cup warm filtered water
¼ cup dry white wine, at room temperature
2 TB plus 1 tsp extra-virgin olive oil
For the pizza toppings, try whatever you like. We made a quick tomato sauce and added olives, mushrooms, onions and some cilantro after we baked it.
Instructions for the Crust
1. In a large bowl, combine the flour, yeast, salt, and sugar and mix well.
2. Make a well in the center of the dry ingredients and add the warm water, wine, and olive oil. Using a wooden spoon, stir the wet ingredients into the dry until the mixture is too stiff to stir, then mix with your hands in the bowl until the dough comes together and pulls away from the sides of the bowl. Add more flour, if necessary, to reach that consistency.
3. Lightly dust a work surface with flour and turn the dough out. Knead gently, dusting the work surface lightly with more flour as necessary, for 5 minutes, or until the dough is smooth, elastic, and only slightly sticky.
4. Oil a large clean bowl, add the dough, and turn to coat. Cover the bowl with plastic wrap or a kitchen towel, set in a warm part of the kitchen, and let the dough rise until doubled in size, about 1 hour.
5. Punch down the dough, and it is ready to use. Roll out to make a pizza shape. Depending on how thin or thick you want it, as well as the crust part. You decided. It’s your pizza!
6. When rolled in shape, sprinkle some cornmeal on the bottom of a large baking sheet or a pizza stone and place the pizza dough on top and pre-bake in the over for about 5 or 10 minutes, depending on how thick it is.
7. Take out and add toppings and lower oven to 375 and bake for about 20 minutes or until the pizza crust is lightly brown.