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Spelt Thin-Crust Pan Pizza
Ingredients
- 350 grams spelt whole grain flour (scant 2 3/4 cups)
- 270 grams water (1 cup + 2 Tbsp)
- 30 grams sourdough starter (2 Tbsp)
- 7 grams salt (1 1/4 tsp)
- 1 28-ounce can whole peeled San Marzano tomatoes
- 1-2 Tbsp olive oil
- 1 tsp dried oregano
- 1/2 - 1 tsp salt
- 1 14-ounce can quartered artichoke hearts, drained and chopped into eighths
- 6 ounces of pitted olives, halved
- 3-5 cloves garlic, minced
- 1/2 onion, sliced
- 2 Tbsp olive oil
- 8 ounces fresh mozzarella
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