List of Ingredients
- 2 1/2 CUPS of pizza or all-purpose flour
- 1 CUP of spelt flour
- 1/2 OZ. of brewer's yeast
- 1 of large onion
- Tuscan Pecorino cheese, grated
- tomato sauce
- basil
- extra-virgin olive oil
- salt
- pepper
Method
Mix pizza flour, spelt flour and yeast in the bowl of a stand mixer fitted with the dough hook just to combine. Add around 1 1/4 cup water and 2 tsp. salt and knead until smooth. Let dough rise for around one hour.
Meanwhile, thinly slice the onion. Sauté in a pan with a little oil and a pinch of salt.
Punch down dough. Divide into 6 equal parts (pizza bases). Let rise until triple in volume (around 1-2 hours).
Preheat the oven to 425°F.
Roll out into very thin discs. Lay each on its own oiled pizza pan. Spoon tomato sauce onto center of dough. Use spoon to spread sauce from the center to the inner edge of the crust. Top with basil, sautéed onion, plenty of grated Pecorino, salt, and pepper; bake for around 20 minutes. Serve immediately.