Spelt pizza dough

Put one cup of spelt flour in a mixing bowl with the yeast, a touch of honey and very warm water and mix; this is a quick sponge to prove the yeast is alive.

Leave the sponge about 20 minutes until it is visibly growing; if nothing happens the yeast was dead or the water too hot.

Add the salt, a splash of olive oil and the rest of the flour, holding back about 10% to add only if needed.

Knead with the dough hook three or four minutes to a very soft, slightly elastic, tacky but not sticky dough; err on the side of too sticky rather than too dry.

Work into a smooth ball, return it to the bowl, rub the surface with olive oil, cover and leave in a warm draft-free place about an hour and a half until doubled.

Punch down, turn out and press flat to deflate completely, then cut into quarters and form each into a ball.

Rest the dough balls covered at room temperature 30 to 45 minutes; they will puff without doubling. Spare balls go in the fridge.

Roll out on a floured surface to about an eighth to a quarter inch thick.

Sprinkle one side lightly with cornmeal and press it in, then lay the dough cornmeal side down in a cast iron pan.

Top with pizza sauce, spicy sausage, sauteed mushrooms, sauteed red onion, fresh mozzarella, a dusting of Parmesan and a drizzle of extra virgin olive oil.

Set the pan over medium-high heat five or six minutes, until the crust edge puffs, the sauce bubbles and the bottom starts to brown.

Finish in a very hot oven or under the broiler, less than five minutes, until the toppings are done.

Cool on a rack a couple of minutes, then top with the baby arugula salad before cutting.