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Spelt Pizza Dough
Why call for delivery when you can make quick and fresh pizza in about half the time.
Spelt is an ancient grain grown throughout Europe and North America. It has a nutty flavour, and is a great alternative for anyone who has a wheat allergy. Most grocery stores carry it. However, you can substitute the spelt for regular wheat flour, if you prefer.
Instead of pizza, roll out the dough with a rolling pin. Then roll it up end to end to form a baguette. Bake according to the directions, and enjoy fresh bread with your dinner.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Makes
2 large pizzas
3 1/3 cups spelt flour; plus flour for kneading
1 ¼ tsp salt
1 tbsp yeast
12 oz warm water (100°F or 38°C)
3 tbsp olive oil
Method/Steps
1. Proof the yeast by pouring it into the water. It should be foamy after approximately 10 minutes.
2. Stir dry ingredients together.
3. Add the water to the dry ingredients. Stir until a soft dough forms.
4. Scoop it out onto a surface; knead for 8 to 12 minutes, until dough is smooth and no longer sticky. If you have a stand mixer with a dough hook attachment, you can let it do the kneading. Check the owner's manual for appropriate mixer speed and kneading time.
5. Leave it to rise in a warm, draft-free place for about 20 minutes, or until doubled in size.
6. Punch dough down. Cut in half.
7. Stretch each ball of dough gently, or roll it out with a rolling pin to the size you prefer.
8. Leave it to rise for about 5 minutes.
9. Add your favourite toppings, such as tomato sauce, pesto, chicken, etc.
10. Bake in a 400°F oven for about 10 minutes. Oven temperatures vary, so you should watch it closely as it bakes.
Wine and Spirits Match
The beauty of pizza is that it pairs well with red, white and sparkling wines, not to mention beer. Choose your favourite of the bunch.