Built on a quick yeast sponge sweetened with rice syrup, this pizza dough rises in a warm spot before spelt flour is worked in half a cup at a time along with olive oil and sea salt, yielding a supple, stretchable crust.
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In medium bowl, mix sponge ingredients with whisk.
Cover with plastic wrap and let rise for 20 to 30 minutes in warm place.
Add water, salt, and oil to sponge, and mix together with wooden spoon. Add flour in 1/2 cup increments.
Remove dough from bowl, form dough into ball and knead on floured work surface. Dough should be soft and a little sticky. Knead for about 10 minutes .
Place dough in lightly oiled bowl, cover with plastic and place in warm spot until doubled in size, about 40 minutes . Punch down, shape dough and .
Preheat oven to 475°F. Place pizza stone in oven to heat up at least 30-40 minutes before .
Transfer pizza to peel before adding sauce and toppings.
on stone 8-10 minutes , turning once at half-way point.
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