Isn’t it a beauty?! It takes me back to the warm and simple days of Summer when I had fresh German heirloom tomatoes and basil from my garden to adorn this pizza. Homemade pizza is a regular occurrence here for dinner… it’s so simple and tasty and such a good way to use up random veggies and things hanging out in the fridge, hence ‘kitchen sink’ pizza.
This dough uses a lot more yeast than my Spelt Flour No Knead Bread recipe and that’s mainly for convenience so it rises fast. I’ve also become a BIG fan of BBQ sauce on pizza, it gives it this delicious smokiness that tomato paste alone just can’t do. I combined tomato and BBQ sauce on a pizza the other night for the first time and it was a big hit.
Experiment with whatever you have on hand. Above in the first image: bacon, caramelized onions and fresh basil. To. Die. For.
Below the recipe I’ve written out what I usually start with on a kitchen sink pizza to give you an idea. Then I usually add some kind of protein (salami, cooked chicken, bacon or all of them!), whatever veggies you have on hand and some kind of cheese. Mozzarella is usually my first pick, but I also love bocconcini, cheddar, greyure, parmesan; they are all good! Drizzled with hot sauce and extra virgin olive oil (or dunked in ranch for my man) I could literally eat this pizza with different toppings every night.
Basic Spelt Pizza Dough
- 125 g (1 cup) organic whole spelt flour fine grind if available
- 375 g (2 3/4 cups) organic all purpose, unbleached spelt flour (also known as white spelt flour)
- 1 tsp sea salt
- 1 tsp organic sugar
- 3 tsp instant yeast
- 1 1/4 - 1 1/2 cups room temperature water
- extra virgin olive oil
In a medium bowl, whisk together the flour, yeast, salt and sugar. Add 1 1/4 cups of water and mix with a wooden spoon until dough starts to come together. Continue mixing and kneading gently with your hands, adding additional water in small amounts if needed until the dough is smooth. The dough should not be dry, but should also not be so wet and tacky that it is sticking to your fingers.
Cover the bowl (I use a plastic veggie bag and a big elastic band) and let it sit at room temperature until the dough has doubled in volume, about 2 hours.
Using a spatula, remove the dough onto a well floured work surface. Flour your hands and gently form the dough into a ball. Divide the dough in half using a sharp knife. Space them 4 inches apart and cover again for 30 minutes. (If you will only be making one pizza, wrap one half of the dough in plastic wrap and into a zip bag making sure to remove all the air. Dough can be stored in the freezer for up to 3 weeks.)
Preheat the oven to 500 degrees F and oil two round pizza baking pans or two 13 x 18 rectangular baking pans with extra virgin olive oil. Working with one dough at a time, flour the top of the dough and use a rolling pin to gently roll it out to about 75% of the size of the baking pan. Flour the top of the dough again, fold it in half, gently lift it onto the oiled baking pan and unfold it.
Using your hands, gently lift and stretch the dough to evenly fill the entire bottom of the pan. There is no need to make a crust or lip around the edge of the pan. Pinch any holes together then repeat rolling, folding and stretching the other dough.
Add the sauce and toppings you desire, with the exception of cheese. Bake for 10 - 15 minutes, remove from the oven, add the cheese and bake for another 10 -15 minutes until the edges are slightly charred and the crust has pulled away from the sides of the pan.
Let the pizza cool for a few minutes than transfer it to a large cutting board to slice.
Kitchen Sink Pizza:
1/4 cup tomato paste
2-3 tbsp BBQ sauce
1/2 tbsp dried oregano
1/2 tbsp dried basil
Chili flakes (optional)
Toppings and cheese of your choice!