I am not alone.
I am gluten intolerant.
I'm not alone in that either.
It's not a difficult thing to manage as gluten free pizza crusts are reasonably easy to make and fairly tasty.
But sometimes they just don't do the trick.
I am grateful that I can handle a bit of gluten now and again.
To that end I raided our spelt flour stores the other day and made pizza dough.
It had to be sifted as it has more than its fair share of bran in it. It'll work that way, but I was in the mood for a soft, easy to manage dough.
While it was based on a recipe I made my own variations including playing fast and loose with the measurements of flour and olive oil.
I like what I did:
|I really missed fluffy dough.|
Also, I threw chipotle pepper flakes in the dough.
It worked out and it was reasonably tasty.
For that I am grateful.