Thin Crust Spelt Flour Pizza

• For the pizza dough:
• 150 grams plain flour
• 150 grams spelt flour
• 1 teaspoon sugar
• 1/2 teaspoon fine salt
• 10 grams instant yeast
• a drizzle of olive oil
• 150-200 milliliters warm water
• extra flour for dusting
• For the sauce and toppings:
• 1 teaspoon olive oil
• 1 teaspoon crushed garlic
• 400 grams tin peeled and chopped tomatoes
• 50 grams tomato paste
• 50 milliliters water
• 1/2 teaspoon sugar
• salt and pepper
• 1 teaspoon Italian herbs
• grated cheddar cheese
• grated mozzarella cheese
• your favourite toppings
• Italian herbs for sprinkling

1. To make the pizza dough: Mix the flours, sugar, salt and yeast in a bowl. Add the olive oil and 150ml of the warm water. Mix to form a dough (add a little more water if the dough is dry). Knead the dough until smooth and elastic. Place the dough back in the bowl, cover and leave in a warm place for about an hour to rise.
2. To make the sauce: heat the olive oil in a frying pan over a medium heat. Add the garlic and cook for a minute. Add the remaining ingredients. Stir and leave to simmer for 20 minutes, stirring occasionally until the sauce has thickened. Set aside to cool slightly.
3. Preheat your oven to 200u0b0C and grease two large baking trays. Dust your work surface with flour and halve the dough. Roll each piece of dough out as thinly as you can into a rectangle and pop each base onto a tray.
4. Spread the cooled tomato sauce over the bases. Top with grated cheese and your favourite toppings. Finish with a sprinkling of Italian herbs.
5. Pop the pizzas in the oven for 15 minutes, or until the cheese is bubbling and the base is cooked through. Slice and serve immediately.

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Taken from food52.com/recipes/70547-thin-crust-spelt-flour-pizza (may not work)