250 grams of white spelt flour

40 grams of sourdough (mine is feed with Emmer flour)

125 grams of water (I use boiled water cool down to room temperature)

1/2 teaspoon of salt

1 teaspoon of sugar (any sugar will work, I use Muscovado)

Mix all the ingredients together in the mixing bowl and knead for 2-3 min until you get elastic and smooth dough. Spelt flour needs less kneading then wheat flour. Let it rise for 6-8 hours. It tastes better when have more time to prove. I make the dough in the morning (7-9am) and prepare pizza around 4pm.

Prepare your baking tray (the ones made from steel works realy well) - oil and dust it (I use coconut oil and rice flour for dusting)

Prepare all your toping ingredients.

Take the dough out from the bowl on a well floured surface (I use rice flour for this). Fold it a few times until it gets firmer and form the pizza that is 0.5 to 1 cm tick in your tray (tinner dough gives crispier base).

Turn the oven on high (I'm baking at 200c for 15-20 min on the lower level, if you use 250c it's 10-15 min).

Add the toping starting with the tomato puree. I add oregano and basil herb, cheese, mushrooms and onion.