In a large bowl, mix together the water with the yeast and the sugar and let stand until the mix is foamy, about 5 minutes. Add the 2 cups Spelt flour and stir with a wooden spoon until dough forms, add the flax seed and wheat berries and knead into dough just until all seeds are incorporated, pour onto a
floured surface and knead dough until elastic about 5 minutes.
With your fist, punch dough down and form into a ball, cut the ball into 4 equal pieces or 12-2 inch balls, for smaller appetizer pizzas
Dough can be made ahead, wrapped in plastic and refrigerated for one week or frozen for up to one month. Allow cold dough to return to room temperature and rise according to directions
red raspberries, blackberries, herbed lettuce mix, shaved Parmesan cheese, salt and fresh ground pepper
1/2 teaspoon olive oil, 1/2 teaspoon balsamic vinegar and 1/4 teaspoon lemon juice, toss herbed lettuce to coat lightly