Spelt Pizza Dough Recipe

Spelt flour: A nutritious and nutty-flavored flour that forms the base of the dough.

Warm water: Helps activate the yeast and brings 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 the dough 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 dough. If the dough feels too sticky, sprinkle a little more spelt flour onto the 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 a hearty pizza dough.

• spelt flour - Substitute with all-purpose flour: All-purpose flour is more commonly available and will provide a lighter, more traditional pizza crust.

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

• olive oil - Substitute with canola oil: Canola oil is a neutral-tasting oil that can be used in place of olive oil without significantly altering the flavor.

• olive oil - Substitute with coconut oil: Coconut oil can add a slight sweetness and unique flavor to the dough.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• sugar - Substitute with honey: Honey can add a subtle sweetness and help with the yeast activation process.

• sugar - Substitute with maple syrup: Maple syrup can also provide sweetness and a unique flavor to the dough.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without needing to be dissolved in water first, making the process quicker.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used for a more traditional approach, though it requires a different measurement and activation process.

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

• For freezing, after the dough has risen, divide it into individual portions if desired. Lightly coat each portion with olive oil and wrap tightly in plastic wrap. Place the wrapped dough portions in a resealable freezer bag, ensuring to remove as much air as possible. Label the bag with the date. The dough can be frozen for up to 3 months. To use, thaw the dough in the refrigerator overnight, then let it come to room temperature for about 30 minutes before rolling it out.

• If you prefer to freeze the spelt pizza dough after rolling it out, place the rolled-out dough on a piece of parchment paper and freeze it flat for about 1 hour. Once frozen, wrap it tightly in plastic wrap and place it in a resealable freezer bag. This method allows you to have pre-rolled dough ready to go. When ready to use, transfer the dough to a baking sheet and let it thaw at room temperature for about 30 minutes before adding your toppings and baking.

• For those who enjoy meal prepping, consider par-baking the spelt pizza dough. Roll out the dough and bake it at 475°F (245°C) for about 5 minutes, just until it starts to set but not brown. Let it cool completely, then wrap it tightly in plastic wrap and place it in a resealable freezer bag. When ready to use, add your toppings and bake directly from frozen at 475°F (245°C) for about 10-12 minutes or until the crust is golden brown and the toppings are cooked.

• To keep your spelt pizza dough fresh and flavorful, always use high-quality ingredients like extra virgin olive oil and sea salt. Proper storage ensures that the dough maintains its elasticity and taste, making your homemade pizza a delightful experience every time.

• Preheat your oven to 375°F (190°C). Place the pizza on a baking sheet and cover it loosely with aluminum foil to prevent the crust from becoming too hard. Heat for about 10-15 minutes or until the cheese is bubbly and the crust is warmed through.

• Use a skillet on medium heat for a quick and crispy reheat. Place the pizza slices in the skillet, cover with a lid, and heat for 5-7 minutes. This method helps maintain a crispy crust while melting the cheese perfectly.

• For a microwave option, place a cup of water in the microwave along with your pizza slice on a microwave-safe plate. Heat on high for 1-2 minutes. The water helps keep the crust from becoming too chewy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pizza slices in the basket and heat for 3-5 minutes. This method ensures a crispy crust and evenly melted cheese.

• For a toaster oven, preheat to 375°F (190°C). Place the pizza directly on the rack or on a baking sheet. Heat for 8-10 minutes or until the cheese is bubbly and the crust is warmed through.

• Mixing bowl: Used to combine warm water, sugar, and yeast, 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, sugar, and yeast.

• Wooden spoon: Handy for stirring the dough until it forms.

• Floured surface: Provides a workspace for kneading the dough.

• Damp cloth: Used to cover the dough while it rises.

• Rolling pin: Helps to roll out the dough to your desired thickness.

• Baking sheet: Used to transfer the rolled-out dough for baking.

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

• Pastry brush: Useful for lightly oiling the bowl where the dough will rise.

• Timer: Ensures accurate timing for letting the dough rise and for baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the process.

Use a stand mixer: If you have a stand mixer, use it to combine and knead the dough quickly and efficiently.

Preheat the oven early: Turn on your oven to preheat while the dough is rising to save time later.

Double the recipe: Make a double batch of dough and freeze half for a quick meal next time.

Use parchment paper: Roll out the dough on parchment paper for easy transfer to the baking sheet.