Spelt Pizza Dough

The 'ancient grain' spelt is related to modern wheat, but it's actually an entirely different species. From what I hear, it's easier to digest, higher in protein and fiber, and to me at least, has a much better flavor and texture than other whole-wheat flours. Top with favorite pizza toppings!


Recipes · Bread · Pizza Dough and Crust Recipes


Prep Time: 15 mins
Additional Time: 2 hrs 20 mins
Servings: 4
Total Time: 2 hrs 35 mins
Yield: 4 servings

Ingredients

Ingredients List

  • 3 cups sprouted spelt flour, or as needed, divided

  • 1 cup warm water (100 to 105 degrees F/38 to 41 degrees C)

  • 2 teaspoons honey

  • 1 (.25 ounce) package active dry yeast

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • 1 teaspoon kosher salt


Directions

  1. Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.

  2. Stir remaining flour, olive oil, and salt into yeast mixture. Beat mixture in a bowl with an electric mixer fitted with a dough hook attachment, adding more flour as necessary, until a soft and tacky dough forms, 3 to 4 minutes. Place dough in mixing bowl with a little olive oil, cover bowl with a plate, and let rise until doubled in size, 90 minutes.

  3. Punch dough down and transfer to a lightly floured work surface. Divide into 4 balls; cover each and let rest until dough rises slightly, 30 to 45 minutes. Roll into desired shapes and thickness.


Nutrition Facts (per serving)

Nutrition Facts
347 Calories
5g Fat
67g Carbs
13g Protein


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