Homemade Spelt Pizza Dough

Posted by Balance In Motion in Recipes
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Homemade pizza is a wonderful meal that your entire will love and have fun making.

This is the best spelt flour pizza crust I have made. I gave up eating wheat 6 years ago and it resolved many digestive issues I was having. At first I missed so many things but I have learned to adapt recipes and there are many great options available now. If you have made pizza dough before with regular flour this will be a bit of an adjustment s the dough is not as pliable. It does get easier each time you make it. You may need to add a little more flour during the kneading process. The best flour for this recipe is Anita’s sprouted spelt flour (costco has it, and most grocery stores).

Ingredients:

1 1/4 cups lukewarm water

2 1/4 tsp active dry yeast

2 tsp honey

3.5 cups of organic sprouted spelt flour , may need a little more

3 tbsp organic cornmeal ( optional)

1/2 tsp salt

2 tbsp extra-virgin olive oil, plus more for greasing

 

Toppings:

I usually roast a head a garlic, caramelize an onion and sautéed mushrooms, chopped kale, I top with parmesan or nutritional yeast and drizzle with a balsamic reduction. Top however you wish! other favourites are BBQ chicken, red onion and pineapple.

 

Directions:

In a small bowl, stir together water, yeast, & honey. Let stand for 5 minutes, or until mixture looks foamy. In a large bowl, stir together flour, cornmeal and salt. Add yeast mixture and olive oil to flour mixture and mix until dough starts to come together. Some of the loose flour will come together during kneading.

Transfer dough to generously floured work surface and knew until smooth and elastic, about 5 minutes. Add additional warm water, 1 tbsp at a time, if dough remains too crumbly during kneading or more flour if too wet. Place dough in a large greased bowl and turn to coat. Cover bowl with a clean kitchen bowl and set aside in warm, draft free location for 1.5 hour, or until dough is about double in size.

Punch dough down to deflate it, cut into 2 equal sized pieces and roll into balls. One ball of dough will make one 12-14 inch pizza. If you have time let the balls rest for 15 minutes before rolling out, the less you handle the dough the better. If you don’t i have skipped this step and its still good.

For each pizza, preheat oven to 500 F. If using a pizza stone, place it on rack in the upper-middle position of the oven as it preheats, you can also do this with a cookie sheet, but lightly coat it with oil first.

Roll dough into a 12 to 14″ round no more than a 1/4″ thick. Don’t worry if its not a perfect circle, homemade pizza should be rustic and can be any shape! Brush edges of dough with olive oil and then assemble toppings. Bake for 20-25 minutes or until crisp and golden brown but not burnt. Sometimes I put the crust in the oven for 5 minutes with no toppings for a crispier crust or when the topping are heavy and moist and then continue baking as directed above.

 

ENJOY!

 

Nicole