Makes 1 pound of dough, enough for one large or two small pizzas


  • 3/4 cup warm (105- to 115-degree) water
  • 1 tsp. honey or cane sugar
  • 1 packet (1/4 ounce) active dry yeast
  • 1 cup spelt or whole-wheat flour
  • 1 tsp. sea salt
  • 2 Tbsp. extra-virgin olive oil
  • 1/4 cup cornmeal


    In a small bowl, stir together 1/4 cup of the water and the honey, then sprinkle in the yeast. Let stand until foamy, about 5 minutes. If it doesn't foam, start over with new yeast.

    In the bowl of a stand mixer with a dough hook attached, combine the flour and salt. Add the yeast mixture, the remaining 1/2 cup of water and 1 tablespoon of the oil. Mix on medium speed until dough forms into a ball around the hook. If the dough is too sticky, add a little more flour. Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.

    Brush the inside of a large bowl with the remaining 1 tablespoon of olive oil.

    Place the dough into the bowl and cover with plastic wrap. Set the bowl in a warm spot until the dough has doubled in size, about 1 hour.

    Turn the dough out onto a floured surface. Punch it down and form it into a ball. Cover it with a kitchen towel and let it rest for 10 more minutes.

    Stretch and bake according to the pizza recipe you are using.

    If not using immediately, seal with plastic wrap and refrigerate overnight, or up to 2 days. Let stand at room temperature for 1 hour before using.

    Vegan: Use maple syrup instead of honey

    Reprinted from The Love & Lemons Cookbook, by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio.

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