Whole Grain Pizza Crust
The Pins home has passed sweeping legislation outlawing the use of refined white flour and sugar. In other words, I ran out and am trying to get by without. Probably for the better. I also didn’t realize just how much spelt flour makes 25 pounds and got overzealous with my last Azure Standard order.
I turned to my go-to pizza crust recipe with a few adjustments: Whole grain spelt flour for the all purpose, honey for the sugar, and I let the dough rise for a whole hour instead of my usual 15 minutes.
I froze half of the dough and pressed the rest into my biggest skillet for a nice, thick crust. It was quite nice- a little heavy which was expected, but also pleasantly chewy. Spencer approved, I approved, and the pizza is gone. Overall a successful recipe that I will make again.