Recipe by Jo Whitton
Time: 1 hour, plus at least 2 hours dough rising
Makes 4 large (and very satisfying) pizzas
250 grams spelt grain
750 grams plain unbleached spelt flour, plus extra for dusting
20 grams fresh yeast, or 2 sachets of dried yeast
20 grams salt
750 grams lukewarm water
Olive oil, to brush bases
Place the spelt grain into the TM Bowl and mill for 1 minute/speed 9. Add the flour, yeast, salt and water. Mix on speed 4 and a half until it is all mixed in, using the spatula to help it along if necessary. Scrape the wet, sticky dough into a large plastic container and cover.
Allow the mixture to use for at least 2 hours or up to 5. The dough will rise quite high, then flop down – don’t worry. (I sometimes leave mint to rise overnight then place it in the fridge in the morning ready for the evening’s pizza)
When ready to cook, sprinkle the dough with a little flour and gran grapefruit sized chunks to form into balls. Cover the balls with flour and gently stretch the surface of each one, pulling it to the base to gradually form smooth balls. Place each ball of dough on a floured bench or baking paper.
If the dough has come straight from the fridge, rest it uncovered for about 20 minutes or until the balls reach room temperature.
Preheat the oven to 250 degrees/Gas Mark 9
Place each dough ball on a greased tray, sheet of baking paper or dusted pizza stone and press the dough into circles about 5mm thick. Brush the pizza bases with olive oil and place in the oven for 5 minutes to pre-bake.
500 grams lamb, cubed
2 cloves of garlic, peeled
1/2 an onion
chilli, to taste (optional)
A handful of rocket
125ml Greek Yoghurt
Juice of 1/2 a lemon
Place the cubed lamb into the freezer for about 20 minutes.
Place the parsley, garlic, onion and chilli (if using) in the TM bowl. Chop for 2 seconds/speed 6. Add the cubed and slightly frozen lamb. Mince for 10 seconds/Reverse/speed 6
Remove the pizza base from the oven and spread with the topping.
Place in oven and bake for 20 minutes or until cooked through and nicely browned. Remove from oven and slice. Add the rocket and yoghurt, then drizzle with lemon juice to serve.
For a dairy free version, Jo suggests leaving out the yoghurt and adding semi dried tomatoes, sliced olives and “Poor Man’s Parmesan”. To make Poor Man’s Parmesan, tear up a few slices of stale sourdough bread, and place in the TM bowl with 60 grams of olive oil, 4 anchovy fillets and a handful of parsley. Mix for 10 seconds/speed 7, or until crumbs have formed. Sprinkle over pizza. (Poor Man’s Parmesan can also be browned and crisped in the TM by cooking for 5 minutes/100 degrees/speed 1 then sprinkled over salads or grilled meats)