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Muddy Fork's Pizza Dough

A small pizza piled with dark green kale

Massage the kale with olive oil and salt before piling it on top of your pizza. Remember that it will cook down quite a bit, so don't skimp! (Kayte Young/WFIU)

You have to plan ahead with this recipe. The dough sits out at room temp for a few hours, then goes in the fridge overnight. The result is a flavorful dough that is easy to stretch and shape for pizza. You can hear Eric walk through all of the steps on this episode of Earth Eats.

Eric Schedler of Muddy Fork Bakery uses a kitchen scale for all of his measurements. We have converted the amounts, but they are not precise. For best results, use a scale when baking. It is more accurate, it is quicker, and it produces fewer dishes to wash!

The recipe mentions a pizza peel. It's a large paddle, usually made of wood, which makes it easy to slide a pizza directly onto a hot pizza stone. If you don't have one, try using a flat baking sheet (or a rimmed one, turned upside down). Be sure to flour it well, preferably with rice flour, so the pizza slides off easily.

Pizza Dough With Ancient Grains
Yield: Makes 1 pound of dough (one large pizza, or two small ones).


  • 180 g water (just over 6 fluid oz)
  • 1/4 g yeast (1/4 of 1/4 tsp)
  • 13 g olive oil (about 2 teaspoons)
  • 155 g all-purpose flour (about 1 cup)
  • 50 g spelt flour (1/4 cup)
  • 50 g Kamut flour (1/4 cup)
  • 4 g salt (scant tsp)


  1. Dissolve yeast in water, then add all the other ingredients and mix until evenly incorporated.
  2. Cover with plastic and leave out at room temperature for about 3 hours.
  3. Fold the dough every hour. Each fold consists of pulling the dough from the edge of the bowl into the middle and pressing down lightly, rotating the bowl slightly, and repeating until you've worked your way all the way around the bowl once or twice.
  4. Round shape the dough into a ball. You can work the dough on a counter with a tiny bit of water, and wet hands, rather than flour.
  5. Once it is shaped, roll the dough ball in a mixture of wheat and rice flours, and place in a bag in the fridge overnight to relax.
  6. The next day, preheat oven with a pizza stone, to at least 500F (higher if you oven goes higher)
  7. Turn the dough out of the bag onto some flour.
  8. Stretch to size, and place on a pizza peel dusted with rice flour.
  9. Dress the pizza and slide onto the oven on a hot pizza stone to bake at maximum heat.
  10. The pizza is done when the crust is browning and the cheese is bubbling (about 10 min, depending on the size of your pizza)
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