Pizza
Ingredients
¾ C warm water
3 tsp Sekowa BackFerment
2 C Spelt flour
tsp salt
3 Tbsp olive oil
Preparation
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface.
KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with a towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
PUNCH down dough.
DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)
For pizza, brush bread with kale pesto and top pizza with mushrooms, sliced onion, vegan cheese. Bake at 375º for 25 minutes.
