Ingredients

• 1 tsp Active Dry Yeast (3 g)
• ¾ cup warm Water, about 110°F (180 mL)
• 1 ½ Tbsp Olive Oil, plus additional as needed (24 mL)
• 2 cups Spelt Flour (240 g)
• 1 ½ Tbsp Vital Wheat Gluten (12 g)
• 1 ¼ tsp Salt (5 g)

Instructions

1. Combine yeast and water in a large bowl and let stand about 5 minutes.
2. Add olive oil, flour, gluten and salt to yeast mixture. Mix with a dough hook until smooth, elastic and slightly tacky, 3–4 minutes. Add additional water or flour as needed to reach the proper consistency.
3. Drizzle dough lightly all over with olive oil, then cover and let rise until doubled in size, about 1 hour.
4. Place dough on an oiled pizza pan or a 12-inch cast iron pan (for deep dish pizza), then gently press and stretch dough to desired shape on prepared pan.
5. Preheat oven to 475°F and bake for about 5 minutes. Remove crust and let cool or immediately top with desired toppings and continue to bake until crust has crisped and topping are to desired consistency, about 3–5 minutes.