Spelt pizza dough is a delicious and nutritious alternative to traditional wheat pizza dough. Made with whole spelt flour, it is a good source of fiber, protein, and minerals. Spelt also has a slightly nutty flavor that adds a unique twist to your favorite pizza recipes. Whether you're looking for a healthier option or simply want to try something new, spelt pizza dough is a great choice. In this article, we'll guide you through the process of making spelt pizza dough, from scratch, including tips for achieving the perfect rise and texture. So, get ready to create a mouthwatering pizza that's both flavorful and wholesome.
Here are our top 4 tried and tested recipes!
SPELT PIZZA DOUGH
The 'ancient grain' spelt is related to modern wheat, but it's actually an entirely different species. From what I hear, it's easier to digest, higher in protein and fiber, and to me at least, has a much better flavor and texture than other whole-wheat flours. Top with favorite pizza toppings!
Provided by Chef John
Categories Bread Pizza Dough and Crust Recipes
Time 2h35m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.
- Stir remaining flour, olive oil, and salt into yeast mixture. Beat mixture in a bowl with an electric mixer fitted with a dough hook attachment, adding more flour as necessary, until a soft and tacky dough forms, 3 to 4 minutes. Place dough in mixing bowl with a little olive oil, cover bowl with a plate, and let rise until doubled in size, 90 minutes.
- Punch dough down and transfer to a lightly floured work surface. Divide into 4 balls; cover each and let rest until dough rises slightly, 30 to 45 minutes. Roll into desired shapes and thickness.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 66.7 g, Fat 5 g, Fiber 3.4 g, Protein 12.7 g, SaturatedFat 0.5 g, Sodium 485.8 mg, Sugar 6.1 g
PIZZA CRUST (ALL-PURPOSE FLOUR OR SPELT FLOUR)
Do I dare post another Spelt flour recipe? After my Spelt Bread recipe #206562 caused a bit of a controversy, I will add the following disclaimer. I substitute spelt flour for regular flour in recipes so my son, who is allergic to wheat, can enjoy them. He does not seem to be bothered by it, however it has come to my attention that people with certain wheat allergies can have a reaction to this flour - so please check with your doctor. Anyways, this pizza dough is very good and very easy. That's all I need to say - ENJOY!
Provided by Shannon 24
Categories Yeast Breads
Time 35m
Yield 1 pizza crust, 10 serving(s)
Number Of Ingredients 5
Steps:
- Set aside 1 cup of flour from total amount.
- Mix 1 1/2 cup flour, yeast and salt.
- Put oil in hot water.
- Add water and oil to flour mixture.
- Stir well.
- Add extra cup of flour.
- Knead. Pay attention to the consistency of the dough. Sometimes with Spelt flour you need to add a bit extra to get the doughy consistency you need.
- Let rest for 10 minutes.
- Press into greased pizza pan.
- Top with favorite pizza toppings.
- Bake at 400 degrees for 20 minutes.
- Enjoy!
Nutrition Facts : Calories 165.8, Fat 5.8, SaturatedFat 0.8, Sodium 234.5, Carbohydrate 24.3, Fiber 1.2, Sugar 0.1, Protein 3.7
SPELT PIZZA CRUST (WHEAT-FREE)
Make and share this Spelt Pizza Crust (Wheat-Free) recipe from Food.com.
Provided by Bobbiann
Categories Yeast Breads
Time 8m
Yield 1 pizza crust, 4 serving(s)
Number Of Ingredients 6
Steps:
- Stir first 3 ingredients together.
- Add remaining ingredients. Stir well.
- Knead until smooth.
- Stretch to fit greased 10- or 12-inch pizza pan.
SPELT CRUST PIZZA WITH FENNEL, PROSCIUTTO, AND APPLES
Steps:
- 1 First, make the dough. To prepare the dough by hand: Whisk together the spelt flour, baking powder, salt, and sugar in a large bowl. Make a well in the center. In a small bowl, combine the ricotta, milk, linseed oil, and the egg and beat with a fork until smooth. Pour the ricotta mixture into the well. Combine with a dough whisk or a fork, stirring from the center and gradually incorporating the flour from the sides until a fairly moist dough comes together. To prepare the dough by food processor: Place the spelt flour, baking powder, salt, and sugar in the bowl and process for about 10 seconds. In a small bowl, combine the ricotta, milk, linseed oil, and the egg and beat with a fork until smooth. Pour the ricotta mixture across the top of the flour mixture and pulse, in 1-second intervals, just until a ball forms, 5 to 10 pulses. The dough will be fairly moist.
- 2 Transfer the dough to a well-floured work surface. Lightly flour your hands and briefly knead 5 to 7 turns to get a smooth yet slightly tacky dough. Wrap the dough in plastic wrap and let sit at room temperature for 30 to 45 minutes to allow the bran in the flour to soften.
- 3 Meanwhile, place a baking stone on a rack on the bottom shelf and preheat oven to 425°F. Liberally sprinkle a pizza peel with coarse cornmeal. Finely chop the white and light green parts of the green onions until you have 1/2 cup. Combine them with the sour cream, capers, and 1/4 teaspoon of the pepper in a small bowl. Finely chop the dark green parts as well (about 1/4 cup) and set aside for garnish.
- 4 Unwrap the dough, transfer to a lightly floured work surface and cut into 2 pieces. Keep 1 piece covered with plastic wrap. Lightly flour your hands and briefly knead the other until smooth, 7 to 10 turns. Using a rolling pin, roll the dough into an elongated pizza, 11 by 8 inches and about 1/4 inch thick. Do this in stages, occasionally turning the dough over and rolling it out further, lightly flouring your work surface and the rolling pin each time. Place the dough on the pizza peel. Spread half of the sour cream topping across, leaving a 1/2-inch border. Cover with half of the apple slices, top with half of the fennel slices, and sprinkle with half of the prosciutto. Brush the border with oil.
- 5 Slide the dough onto the baking stone and bake until the fennel just starts to brown at the edges and the rim turns golden brown and starts to crisp - it should yield when pressed with a finger - about 15 minutes. Use a large spatula to lift the edges of the pizza so you can slide the peel underneath; carefully transfer the pizza to a wooden board. Sprinkle with half of the reserved green onions and 1/4 teaspoon of the pepper. Cut with a sharp knife and serve at once. Repeat with the second pizza.
Tips:
- Use a pizza stone or baking sheet for a crispy crust.
- Preheat your oven to the highest temperature possible before baking.
- Use fresh, high-quality ingredients for the best flavor.
- Don't overload the pizza with toppings, or it will be soggy.
- Bake the pizza until the crust is golden brown and the cheese is melted and bubbly.
Conclusion:
Spelt pizza dough is a delicious and healthy alternative to traditional white flour pizza dough. It is made with whole spelt flour, which is a good source of fiber, protein, and vitamins. Spelt pizza dough is also easier to digest than traditional white flour pizza dough, making it a good choice for people with gluten sensitivities. With its slightly nutty flavor and chewy texture, spelt pizza dough is a great way to enjoy your favorite pizza toppings. Whether you like classic pepperoni and cheese, or something more adventurous like roasted vegetables and goat cheese, spelt pizza dough is the perfect foundation for your next pizza creation.
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