Makes 2 x 12″ thin and crispy pizza bases
- 2.5 cups spelt flour
- 1/2 tsp salt
- 1/2 tsp bicarb. soda
- 3/4 cup hot (not boiling) water
- 1 tbs olive oil
Whisk the flour & salt. Stir in oil and water. Knead.
Add more oil or flour if needed.
No need to let it rise – either use it straight away, or leave in the bowl while you make the sauce.
Use a hot oven pre-heated to at least 220 Celsius
Flatten and roll the dough thinly and place on a baking sheet on a layer of polenta. Add sauce and toppings.