My Favorite Pizza DoughIn a large mixing bowl, add 1/2 tsp yeast to 1 c really warm water and 1 c wheat or spelt flour. Cover it and let it stand for about 5 minutes. While you wait, get all your other ingredients out.
Add these ingredients to your yeast mixture, reserving one cup flour, and stir together:
1 cup warm water
1/3 cup honey
1 tablespoon sea salt
3 tablespoon extra virgin olive oil
5 cups spelt or whole wheat flour(or mixture of both)
Knead 5 minutes, while kneading, add more flour if needed to form a nice elastic dough consistency and so dough sticks more to itself rather than the bowl. Add about 1 Tbsp of olive oil to the bowl to coat sides and cover dough in bowl with towel. Let dough rise 4-6 hours on counter(make sure you're house isn't too cold. If it is, find a warmer place for your dough like on top of a dryer that's going etc). Heat oven with pizza stone for 15-30 minutes at the highest heat (mine is 500 degrees). Divide dough in fourths, roll out on a floured surface. Transfer to a wooden pizza peel or parchment paper and cover with sauce and toppings. Bake on a preheated pizza stone for 5-6 minutes or until crust is crisp. Slide onto a baking sheet to take out of oven. Allow to cool a few minutes for cheese to set before cutting.
Pizza Sauce- taste is trump
16 ounces crushed tomatoes
2 tablespoons Frontier Pizza Seasoning(I just used a pizza seasoning from Winco..I don't know the brand)
2 tablespoons sucanat
2 teaspoons garlic powder
2 teaspoons salt
1 tablespoon extra virgin olive oil
Stir to combine.
Coconut Syrup- from taste is trump
Place in saucepan over medium heat:
1/2 cup sucanat
1/2 cup honey
1/4 tsp (sea) salt
Once the sucanat has dissolved, add in:
1- 13.66oz can of coconut milk
Mix in well. If not thick enough you can add in about a tablespoon of corn starch and a smidgen of water to mix it beforehand, add the mixture into your syrup and bring to a boil to thicken. If it's too thick, add a little water.
Once the desired thickness is achieved, remove from heat. Add in:
1 tsp vanilla.