Spelt Pizza Dough 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
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.
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- In a medium bowl, swirl the yeast into the warm water and set aside for a few minutes to allow the yeast to swell and activate. Add the spelt flours on top of the water and yeast, then the salt on top of the flour. Mix with your hands (or a large wooden spoon if you don't like getting sticky) until the ingredients are completely combined. The dough should be wet, tacky and sticking to your fingers. If it is not, continue adding warm water in 1 tbsp increments until you achieve the right consistency.
- Cover the bowl with a clean dish towel and allow to rest for 20 minutes so the flour can absorb the water. After 20 minutes, stretch and fold the dough to tighten the gluten. Imagine the bowl is a clock. Starting at 12 o'clock grab a small amount of dough with wet fingers where the dough meets the bowl. Lift the dough, gently stretch it towards 6 o'clock and press it back down to the rest of the dough. Turn the bowl a little and repeat this process around the edge of the dough twice or until you can feel and see the dough tighten. Cover the bowl again and allow to rise at room temperature for 1.5 - 2 hours or until the dough has doubled in volume.
- Using a dough scraper or spatula, remove the dough onto a well floured work surface. Lightly flour the surface of the dough, then divide it in half using a sharp knife or dough scraper. Shape each piece into a ball, then flatten each slightly to form a disk shape. Flour the top of each and cover with the dish towel for 30 minutes.
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