A recipe inspired by a conversation with Chef Zach Keeshig of Naagan (Episode 49)
Yields: 3 portions (235 g dough)
Components
295 g Flour Bread – T45
35 g Flour Organic Spelt Flour – Ontario-grown
70 g Wild Rice, cooked
222 g Water
65 g Levain – (100% Hydration)
2 g Yeast Dry
7 g Salt
10 g Olive Oil
Mixing Method
1. Mix all ingredients together into a mixing bowl.
2. Mix for 12 minutes.
3. Remove dough from bowl and place in container. Rest for 60 minutes.
4. Portion dough and shape into balls. Place into a covered container. Rest for 24 hours in fridge.
Cooking Method
Remove dough from fridge. Keep it covered. Store at room temperature for 2-3 hours until ready to make pizzas.
Cover with the sauce and toppings of your choice. Cook in oven – Hot as possible !
Or alternatively –
After shaping, pizza dough can also be fried in hot oil. Heat oil to 350°F (175°C), fry dough until golden brown, then drain and serve.
Enjoy responsibly.
ADB
Developed from a conversation about the unique qualities of Canadian-grown spelt and wild rice as heard on ‘at the chefs table podcast’