Homemade Spelt Flour Pizza Dough
Who doesn’t like pizza on the weekend? There is nothing like the crunch of a perfect pizza crust loaded with your favorite toppings. Unlike most of the carryout & store bought pizzas, made from scratch pizza is not loaded with salt, sugar, & other preservatives. This recipe makes 2 large pizzas, I use a stone pizza, with a 15 inch diameter, but of course you can use a cookie sheet. Using stoneware & high temperatures does help the dough to be more crunchy & chewy. My favorite flour to use is sprouted spelt flour. Sprouted flours help increase the digestibility of the nutrients in the flour. You can also use all-purpose flour or any other wheat flours, measurements are equal.
Homemade Spelt Flour Pizza Dough
Ingredients
- 1.5 Cups Warm water
- 1 tsp Salt
- 1 TBSP Sugar
- 2 TBSP olive oil
- 4 Cups Spelt Flour May also use all-purpose flour
Instructions
- 1. Pre-Heat oven to 500 degrees at least 30-60minutes prior to baking dough. If I have time I let the oven heat on for 1-2hours prior to baking, you want it extra hot so the dough will be nice & crispy.
- 2. Mix warm water, sugar, salt & yeast, mix well. Let set for 5 minutes.
- 3. Add Olive Oil to yeast mixture & again mix well.
- 4. Add Flour to yeast mixture & knead for 5 minutes.
- 5. Set dough in warm place, cover with a tea towel (same as a cotton towel) & let rise for approximately 10min, if it sets there longer it’s ok.
- 6. Punch dough down. Put thin layer of EVOO onto pizza pan & your hands, this helps prevent the dough from sticking onto the pan while you are spreading it onto the pan. If you have a rolling pin, use it to roll your dough out evenly onto the pizza stone. Otherwise just spread it out evenly with your hands.
- 7. Pizza Dough rolled out onto the stone pan.
- 8. Bake at 500 degrees for approximately 15 minutes, I bake it till it’s a nice light-medium brown color.
- 9. Next lightly brush melted butter over crust, sprinkle small amount of cheese onto crust. Last add your pizza sauce & favorite toppings. See my next post for one of my favorite Pizza Sauce Recipe.
- 10. My pizza stone has a diameter of 15 inches & makes 2 pizzas. I usually divide the dough & store the leftover dough in the refrigerator for a later meal. Wrap it in plastic to keep from drying out & it stays fresh for a few days. ENJOY!