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One cup starter
4 large eggs
½ teaspoon sea salt
½ cup EVOO
½ cup warm (not hot) water
3 cups finely ground whole grain spelt flour
Mix into a gloppy sponge; place in a warm area and let rise for 1 to 2 hours.
Add additional spelt flour to form firm, non-sticky dough and kneed for 15+ minutes.
Cut off enough for one pizza, kneed into a ball, then stretch, don't roll, to form a thin crust on oiled, uninsulated baking sheet or pizza pan.
Top moderately with sauce, cheeses, and thinly sliced toppings.
Bake in a pre-heated oven at 425 until crust browns on the bottom.