Corn, Spelt And Soy Pizza Dough This pizza dough can be used for any of the pizza recipes in this book. It has a slightly crisper texture than the Spelt-Oat Pizza Dough when cooked but is a bit harder to work with, so master that one before tackling this more delicate recipe. Makes 4 servings.
	Ingredients: 1 1/4 cups corn flour 1 tablespoon honey 1/2 cup soy flour 1 tablespoon extra-virgin olive oil 1 1/2 cups Arrowhead Mills spelt flour 1 tablespoon soft tofu 1 teaspoon sea salt 2 1/4 teaspoons active dry yeast
	Instructions: 1. In a food processor, mix all of the flours. In a mixing bowl, combine the salt, honey, olive oil, tofu and 1/4 cup of cool water. Mix well. 2. In a small mixing bowl, dissolve the yeast into 1/4 cup of warm water (100° to 120°F). Cover and let sit for 10 minutes. 3. Turn the food processor on and slowly drizzle in the honey-tofu mixture. Drizzle in the yeast mixture while it continues to run. The dough should form around the blade at this time. Put the dough on a lightly floured surface and knead for several minutes until smooth. Sprinkle a little extra flour into the dough into a covered container and let rest at 70° to 80°F for 30 minutes. 4. Cut the dough into 4 even pieces and form into tight dough balls. At this point you can roll out the pizza dough or refrigerate the balls until you are ready to make pizza. Note: Allow 1 hour for refrigerated pizza dough to sit at room temperature before rolling it out. 5. With a rolling pin, gently roll out the dough balls going from the center out, forming a round flat disk. Ideally you would like an 8-inch diameter that is a bit thicker around the edges. With a little bit of practice you can do this with your hands, eliminating the rolling pin altogether.

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