2 1/4 cup warm water
2 T yeast
1 T cane sugar
1/2 cup olive oil
2 t salt
7 cups fresh spelt or wheat flour
Knead until smooth and elastic.
2 t dried basil
2 t dried oregano
Place dough in an oiled bowl and let rise until doubled.
Punch down and divide into thirds.*
Stretch and pat out dough on well-greased pans.
Top as desired and bake at 425 for approx. 20 minutes.
*Makes 3 large pizzas, like shown.