Spelt Pizza Dough Recipe

Spelt flour: An ancient grain that adds a nutty flavor and unique texture to the dough.

Warm water: Helps activate the yeast and bring the dough together.

Olive oil: Adds richness and helps to keep the dough moist.

Salt: Enhances the flavor of the dough.

Sugar: Feeds the yeast, helping the dough to rise.

Active dry yeast: The leavening agent that makes the dough rise and become airy.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten in the spelt flour, resulting in a smoother and more elastic pizza crust. If the dough feels too sticky, sprinkle a little more flour on your work surface, but be careful not to add too much, as this can make the dough tough.

• spelt flour - Substitute with whole wheat flour: Whole wheat flour has a similar nutritional profile and texture, making it a good alternative for spelt flour in pizza dough.

• spelt flour - Substitute with all-purpose flour: All-purpose flour is more readily available and can be used to achieve a similar dough consistency, though it may lack some of the nutritional benefits of spelt flour.

• warm water - Substitute with milk: Using milk instead of warm water can add a richer flavor and softer texture to the dough.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and can provide a slightly different but pleasant flavor profile to the dough.

• olive oil - Substitute with coconut oil: Coconut oil can be used for a unique flavor and similar moisture content, though it may impart a slight coconut taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• sugar - Substitute with honey: Honey can be used to activate the yeast and add a touch of sweetness, though it may slightly alter the flavor profile.

• sugar - Substitute with maple syrup: Maple syrup can also activate the yeast and add a unique sweetness to the dough.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing, making it a convenient alternative to active dry yeast.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you will need to use about twice the amount compared to active dry yeast and dissolve it in warm water before adding it to the dough.

• To store your spelt pizza dough in the refrigerator, first, lightly coat the dough with olive oil to prevent it from drying out. Place it in an airtight container or wrap it tightly with plastic wrap. It can be stored in the fridge for up to 3 days. When ready to use, let the dough come to room temperature for about 30 minutes before rolling it out.

• For freezing, divide the dough into individual portions if you plan to make multiple pizzas. Lightly coat each portion with olive oil and wrap them tightly in plastic wrap. Place the wrapped dough portions in a freezer-safe bag, removing as much air as possible before sealing. The dough can be frozen for up to 3 months.

• When you're ready to use the frozen dough, transfer it from the freezer to the refrigerator the night before. Allow it to thaw slowly in the fridge. Once thawed, let the dough sit at room temperature for about 30 minutes before rolling it out.

• If you're in a hurry, you can also thaw the dough by placing the wrapped dough in a bowl of warm water. Ensure the dough is sealed tightly to prevent water from seeping in. This method should take about 1-2 hours.

• After thawing, if the dough feels too sticky, sprinkle a bit of spelt flour on your work surface and knead it lightly until it reaches the desired consistency.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover spelt pizza on a baking sheet.
  3. Lightly brush the crust with olive oil to prevent it from drying out.
  4. Cover the pizza with aluminum foil to keep the toppings from overcooking.
  5. Bake for 10-15 minutes, or until the crust is crispy and the cheese is melted.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the leftover spelt pizza in the skillet.
  3. Cover the skillet with a lid to trap the heat and melt the cheese.
  4. Heat for 5-7 minutes, or until the crust is crispy and the toppings are heated through.

• Microwave Method:

  1. Place a microwave-safe plate in the microwave.
  2. Put a cup of water in the microwave next to the plate to keep the pizza from becoming too chewy.
  3. Place the leftover spelt pizza on the plate.
  4. Microwave on high for 1-2 minutes, checking frequently to avoid overheating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the leftover spelt pizza on the toaster oven tray.
  3. Lightly brush the crust with olive oil.
  4. Heat for 5-10 minutes, or until the crust is crispy and the cheese is melted.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover spelt pizza in the air fryer basket.
  3. Heat for 3-5 minutes, or until the crust is crispy and the toppings are heated through.

• Mixing bowl: Use this to combine the warm water, yeast, and sugar, and later to mix in the spelt flour, olive oil, and salt.

• Measuring cups: Essential for accurately measuring the spelt flour and warm water.

• Measuring spoons: Necessary for measuring the olive oil, salt, and sugar.

• Wooden spoon: Handy for mixing the ingredients together until a dough forms.

• Floured surface: A clean, flat area dusted with flour to knead the dough.

• Hands: Your best tools for kneading the dough until it becomes smooth.

• Lightly oiled bowl: Used to place the dough in for rising, ensuring it doesn’t stick.

• Plastic wrap or clean kitchen towel: To cover the bowl while the dough rises.

• Rolling pin: Useful for rolling out the dough to your desired thickness.

• Baking sheet: To transfer the rolled-out dough onto for baking.

• Oven: Preheated to 475°F (245°C) for baking the pizza.

• Pizza cutter: For slicing the pizza once it’s baked and ready to serve.

Prepare ingredients in advance: Measure and set aside spelt flour, olive oil, and other ingredients before starting.

Use a stand mixer: Mix the dough using a stand mixer to save time and effort.

Quick rise method: Place the dough in a warm oven (turned off) to speed up the rising process.

Preheat oven early: Start preheating your oven while the dough rises to save time.

Prepare toppings ahead: Chop and organize your pizza toppings while the dough rises.