Roman-style tray pizza
A high-hydration dough made with white spelt flour, gently stretched and topped as you like.
Method
Mix the flour with some of the water and begin kneading. Gradually add the remaining water, yeast and salt, allowing the water to be absorbed before adding more. Alternate kneading with rest periods and strengthening folds.
Finally add the oil and continue kneading until fully absorbed.
Leave to rise in a covered bowl for 12 hours in the refrigerator, or for 3–4 hours at room temperature.
Shape into a short log, deflating the dough as little as possible. Place in an oiled tray and leave to rise at room temperature for about 1–2 hours, depending on whether it has come from the refrigerator or has already risen at room temperature.
Generously dust the work surface with Kamut flour and gently stretch the dough, preserving as much of the trapped air as possible.
Transfer to a floured baking tray and add your chosen toppings. Bake in a conventional oven at 250 °C for about 20 minutes.