• In a small mixing bowl, whisk yeast, sugar, and lukewarm water. Set aside for 5 minutes until foamy.
• In another bowl or the bowl of your stand mixer, add white spelt flour, salt, and garlic powder. Give a good stir or use the hook attachment to blend for a few seconds on speed 2.
• Make a well in the center of the flour and add the yeast mixture and olive oil.
• Mix with a wooden spoon to bring the ingredients together into a dough, then transfer onto a floured surface and hand knead for 5 minutes, until smooth, elastic, and not sticky.
• Knead the dough in your stand mixer with the dough hook for 4-5 minutes.
• If too sticky, add a little more flour one tablespoon at a time. If too dry, add a teaspoon of water at a time. You know the dough is ready to raise when you poke it with your finger, and it slowly bounces back. If not, keep kneading adjust flour and water to get the consistency seen in the picture above in this post.
• Place the dough in a lightly oiled bowl, cover with a piece of plastic wrap and a clean kitchen towel on top. Place the bowl in a warm place, or an oven preheated to 110°F (45°C) for about 45 minutes to 1 hour or until the dough puffs and doubles in size.
• Remove dough from the bowl, punch down to deflate, and knead again on a floured surface for about 2 minutes, adding flour if too sticky.
• Divide dough in 4 to make a pizza base or in half to make pizza rolls. Then roll each dough ball on a floured surface into a 10-inch pizza base (25cm) for thin pizza crust or into an 8-inch disc for a regular crust.
• Transfer the rolled dough on a baking sheet or pizza pan covered with parchment paper. Spread the toppings on the pizza base, starting with pizza sauce, then any flat toppings, and finally the cheese of your choice. Bake at 425°F (220°C) for 12 minutes until the dough is crispy and the cheese has melted.

Storage

• You can freeze leftover pizza dough in an airtight container or pre-roll and pre-bake the crust for 10 minutes at 325°F (180°C), cool down, and freeze.
• For the pre-baked rolled crust, you don't need to thaw the pizza dough. Simply add your toppings to the frozen base and bake at 400°F (200°C) until the cheese has melted and the crust is crispy.
• Thaw uncooked frozen pizza dough at room temperature before using and roll with extra flour to form pizza base/pizza rolls.