Spelt Pizza Dough Recipe

Ingredients

Flour: The Foundation of Great Spelt Pizza Dough

The foundation of any great pizza dough is its ingredients, and **flour** is at the top of that list.

In this case, we’re working with spelt flour, a type of ancient grain that offers a nutty flavor and coarse texture.

While all-purpose flour can be used as a substitute in a pinch, using high-quality spelt flour will elevate your pizza game to the next level.

The key to working with spelt flour is to use it fresh and to handle it gently, as over-handling can cause the dough to become tough and dense.

To start, combine 1 1/2 cups of spelt flour, 1/4 cup of whole wheat flour, and a pinch of salt in a large mixing bowl.

The addition of whole wheat flour adds depth and complexity to the dough, while the salt helps to bring out the flavors of the other ingredients.

In another bowl, combine 1/2 cup of warm water, 1 tablespoon of olive oil, and 1 teaspoon of sugar.

The sugar helps to feed the yeast, which will help the dough to rise and give it a light texture.

Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.

Now, get your hands in there and start kneading!

Knead for 5-10 minutes, until the dough comes together and becomes smooth and elastic.

Form the dough into a ball and place it in a lightly oiled bowl, turning it to coat evenly.

Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place for at least 1 hour, or until it has doubled in size.

• 1 cup of highquality spelt flour

For making a delicious and authentic Spelt Pizza Dough, it’s essential to start with high-quality ingredients. One key ingredient in this recipe is high-quality spelt flour.

What is High-Quality Spelt Flour?

Spelt flour is made from the ancient grain of the same name. It has a nuttier and slightly sweet flavor compared to other types of wheat flour. The term “high-quality” refers to the level of refinement, processing, and potential presence of additives or preservatives.

Characteristics of High-Quality Spelt Flour:

• It’s made from 100% spelt grain with no blends or fillers.

• The flour is finely milled, resulting in a smooth and even texture.

• There are no additives or preservatives, ensuring the natural goodness of the grain remains intact.

When selecting high-quality spelt flour, consider the following:

Factors to Consider When Choosing High-Quality Spelt Flour

1. Check the ingredient label for purity and authenticity.

2. Look for certifications like USDA Organic or Non-GMO to ensure minimal processing and no artificial additives.

3. Avoid flours with added preservatives or conditioners that may affect the dough’s texture and taste.

By selecting high-quality spelt flour, you’ll be able to create a delicious Spelt Pizza Dough Recipe that showcases the unique flavor and texture of this ancient grain.

• Salt, to taste

Salt plays a crucial role in bringing out the flavors of other ingredients in the spelt pizza dough recipe. The phrase “to taste” means that you should add salt according to your personal preference, taking into account the overall balance of flavors in the dough.

When adding salt to the spelt flour mixture, it’s essential to remember that a little goes a long way. Too much salt can overpower the other ingredients and make the dough taste bitter or metallic. On the other hand, using too little salt might result in a bland-tasting dough that lacks depth and complexity.

The ideal amount of salt to add depends on various factors, including the type of spelt flour used, the level of moisture in the dough, and your individual taste preferences. As a general guideline, you can start by adding about 1/4 teaspoon of salt per cup of spelt flour. However, this ratio may need to be adjusted depending on the specific recipe and ingredients being used.

It’s also worth noting that using unrefined or artisanal salts can add unique flavors and textures to the dough. These types of salts often contain minerals and impurities that can enhance the overall taste experience. In contrast, refined salts tend to be purer and more neutral in flavor, making them a better choice for those who prefer a milder taste.

To achieve the perfect balance of salt and other flavors, it’s essential to taste the dough as you go along. This allows you to make adjustments and fine-tune the seasoning to your liking. Remember that the flavor of the pizza dough will develop and change over time, so don’t be afraid to experiment and adjust the seasoning accordingly.

In the context of the spelt pizza dough recipe, using salt “to taste” means that you should add it in small increments, mixing and tasting the dough after each addition. This ensures that you achieve a balance of flavors that works for your palate. By following this approach, you can create a delicious and well-seasoned spelt pizza dough that’s sure to impress.

• Sugar, optional (about 1 tsp)

The addition of **sugar** to the Spelt Pizza Dough recipe serves multiple purposes, including enhancing flavor and influencing yeast activity.

Using about 1 teaspoon of sugar in the dough is not necessary for all recipes but it has its benefits. The _sugar_ acts as a food source for the yeast, promoting a faster rise during fermentation, and contributing to a more complex flavor profile.

The type of sugar used can impact the final result. Granulated sugar or brown sugar both work well, although white granulated is commonly employed due to its neutral taste.

One must note that _sugar_ contributes sweetness to the dough. However, considering the quantities typically added in bread making (about 1 teaspoon for each tablespoon of yeast), it’s unlikely that this will significantly affect the overall flavor of the pizza, especially when paired with savory toppings like cheese and herbs.

Ultimately, whether or not to include _sugar_ is a matter of personal preference. If you choose not to add any, omitting it should not result in noticeable differences. On the other hand, its addition might enhance the final product for those who desire a slightly more refined taste.

• Active dry yeast (about 1 tsp)

Active dry yeast is a type of dry yeast that has been dried and processed to remove excess moisture, making it easier to store and use. It is commonly used in bread making, including pizza dough, due to its ability to ferment sugars quickly and efficiently.

The recommended amount of active dry yeast for the Spelt Pizza Dough Recipe is about 1 teaspoon. However, this can vary depending on several factors such as temperature, time, and proofing conditions.

When working with active dry yeast, it’s essential to understand that it’s a live organism that needs the right conditions to activate and ferment properly. Here are some general guidelines for using active dry yeast in pizza dough:

• Cool water: Use cool water (around 80°F to 90°F or 27°C to 32°C) to rehydrate the yeast, as hot water can kill it.

• Time: Allow the yeast to activate and ferment for about 5 to 10 minutes before adding other ingredients. This step is crucial for developing the dough’s flavor and structure.

• Proofing temperature: Ensure the proofing environment (around 75°F to 85°F or 24°C to 29°C) is consistent, as yeast prefers a stable temperature to ferment efficiently.

Active dry yeast can be stored in an airtight container at room temperature for up to two years. However, it’s best to check the expiration date and follow proper storage guidelines to maintain its potency and effectiveness.

In the context of the Spelt Pizza Dough Recipe, using about 1 teaspoon of active dry yeast will help develop a light, airy, and flavorful crust with a slightly tangy taste. The yeast will also contribute to the dough’s structure and texture, making it easier to shape and stretch into the desired pizza shape.

The Role of Water in Creating the Perfect Spelt Crust

The key to crafting an exceptional spelt crust lies in understanding the importance of its ingredients and how they interact with one another, particularly when it comes to water.

Spelt, a type of ancient grain, has a unique nutritional profile that sets it apart from other types of wheat. Its higher protein content and lower gluten levels make it an excellent choice for those seeking a healthier alternative to traditional pizza dough.

The role of water in creating the perfect spelt crust cannot be overstated. Water serves multiple purposes: it helps hydrate the flour, facilitates the development of gluten, and enables the dough to achieve the right balance of crumb and crust.

When working with spelt, it’s essential to use water at room temperature, rather than cold or hot water. Cold water can lead to a dense, tough crust, while hot water can result in a crust that spreads too much during baking.

The ideal ratio of water to flour is crucial for achieving the right consistency and texture. A general rule of thumb is to use a 60-70% hydration level, which translates to about 24-28 ounces (680-790 ml) of water per 3 cups (360g) of spelt flour.

However, it’s not just about the quantity of water; the quality also matters. Spent coffee or tea, for instance, can add a rich depth and umami flavor to the crust, while a splash of extra-virgin olive oil can enhance the dough’s elasticity and browning.

The absorption rate of spelt flour is typically slower than that of all-purpose flour, which means it may take longer for the dough to come together. Be patient and allow the dough to rest for at least 24 hours before shaping and baking for optimal results.

A key aspect to consider when incorporating water into your spelt crust recipe is its impact on the final texture. Over-hydration can lead to a fragile, delicate crust that may not hold up to toppings or slicing, while under-hydration can result in a dense, hard crust.

• 1 cup of lukewarm water

Lukewarm water is an essential ingredient in making spelt pizza dough, and it serves several purposes. Here are some key characteristics of lukewarm water:

• **Temperature:** Lukewarm water typically ranges from 90°F to 100°F (32°C to 38°C). It’s not boiling hot, nor is it ice cold. The ideal temperature allows the yeast to activate and begin fermenting the sugars in the dough.

• **Yeast activation:** Yeast thrives in lukewarm water, which helps to stimulate its metabolic processes. This enables the yeast to break down sugars into carbon dioxide gas, causing the dough to rise.

• **Hydration:** Lukewarm water aids in hydrating the flour and other dry ingredients in the dough, helping to create a pliable and smooth texture.

• **Gluten development:** The temperature of lukewarm water allows for gentle gluten development, which is essential for creating a strong and elastic dough that will hold its shape during fermentation and baking.

When using 1 cup of lukewarm water in the Spelt Pizza Dough Recipe, make sure to check the temperature with your thermometer to ensure it’s within the optimal range. This will help guarantee the best results in terms of texture, flavor, and rise.

• Olive oil, for brushing

Olive oil serves as an essential component in many culinary recipes due to its rich flavor and numerous health benefits. In the context of this Spelt Pizza Dough recipe, olive oil plays a crucial role.

One of its primary functions is to act as a brushing agent for the dough, helping it achieve a golden-brown color during baking. When brushed onto the crust before baking, olive oil contributes to the development of a crispy and well-cooked texture, adding depth to the overall appearance and taste of the pizza.

The choice of olive oil for brushing is significant because its distinct flavor profile can subtly influence the final product. A high-quality extra-virgin olive oil (EVOO) would be an excellent option in this recipe as it provides a delicate and slightly fruity taste that complements the earthy undertones of spelt.

When using olive oil for brushing, it is recommended to apply a thin layer evenly across the crust. This not only enhances visual appeal but also prevents excessive browning or burning during baking. Additionally, applying the right amount ensures the flavors of the other ingredients don’t become masked by the strong taste of the olive oil.

Some might consider using alternatives such as vegetable oil or butter for brushing due to their milder flavor profiles and potential ease of availability. However, these options would alter the character of the pizza dough significantly, particularly in terms of texture and nutritional content. In contrast, spelt’s nutty and slightly sweet undertones are well-suited for pairing with olive oil.

Instructions

Mixing and Kneading the Dough: A Critical Step in Developing Gluten

The process of mixing and kneading the dough is a critical step in developing gluten, which is essential for creating a well-structured and flavorful pizza crust.

Gluten, a complex protein found in wheat, barley, and rye, gives dough its elasticity and chewiness. When flour is mixed with water, the starches begin to break down, releasing enzymes that activate the glutenin protein, causing it to form a network of strands.

This process is called gelatinization, and it’s crucial for creating the foundation of a great pizza crust. However, if the dough is not properly kneaded, the gluten network may become unevenly developed, leading to a tough or dense crust.

So, how do you mix and knead your Spelt Pizza Dough Recipe correctly? Here are some tips:

• Start by mixing the dry ingredients (flour, salt, sugar) in a large bowl. Use a wooden spoon or a silicone spatula to combine them evenly.

• Add the water and olive oil to the dry ingredients and mix until a shaggy dough forms. Be careful not to overmix at this stage.

• Turn the dough out onto a floured surface and knead for approximately 10-15 minutes, or until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment to knead the dough.

• Kneading involves pushing down on the dough with the heel of your hand and then folding it back up onto itself. This process breaks down the gluten strands, causing them to reorganize into a stronger network.

Some signs that your dough is ready for kneading include:

• A shaggy mass forms when you mix the dry ingredients with water.

• The dough starts to pull away from the sides of the bowl as you mix it.

• The dough becomes sticky and tacky to the touch, but still holds its shape.

Once your dough is properly kneaded, shape it into a ball and place it in a lightly oiled bowl. Cover it with plastic wrap or a damp towel and let it rest at room temperature for 1-2 hours, or until it has doubled in size. This is called the bulk fermentation phase.

After the bulk fermentation, punch down the dough and divide it into smaller portions for shaping into individual pizzas. Proceed with your favorite toppings and baking instructions.

• Combine flour, salt, sugar (if using), and yeast in a large mixing bowl

To create the perfect spelt pizza dough, it’s essential to start by combining the dry ingredients in a large mixing bowl.

First, add 1 cup of warm water to the bowl, followed by 2 tablespoons of olive oil and 1 teaspoon of salt. Stir the mixture gently to combine these wet ingredients with the dry ones.

Next, add 3 cups of spelt flour to the bowl in a steady stream, using a wooden spoon or a stand mixer to mix the dough as you go.

Mix the dough for approximately 10 minutes, until it becomes smooth and elastic. You can also use a dough hook attachment on your stand mixer to make this process easier and faster.

After 10 minutes of mixing, the dough should have reached the right consistency and be slightly sticky to the touch.

If you’re planning to add sugar to your pizza dough (not traditional in spelt recipes but can enhance flavor), now’s the time. Mix in 2 tablespoons of sugar.

Turn the dough out onto a floured surface, knead for a few more minutes until it becomes smooth and pliable. You may also find that you need to add some extra flour at this stage depending on how sticky your dough is.

Once your dough has reached the perfect consistency, shape it into a ball and place it in a lightly oiled bowl, turning the dough over so that both sides are coated with oil.

Cover the bowl with plastic wrap or a damp cloth and let the dough rest for 1 to 2 hours at room temperature, or up to 4 hours if you prefer a slower rise. This step will allow your yeast to ferment and produce bubbles in the dough.

• Add lukewarm water to the dry ingredients and mix until a shaggy dough forms

To make the spelt pizza dough, it’s essential to begin by adding lukewarm water to the dry ingredients. The first step in this process involves carefully measuring out the correct proportions of spelt flour, salt, sugar, and yeast. This precise measurement is crucial, as it directly affects the overall texture and flavor of the final product.

Once the dry ingredients are accurately measured, they are then combined in a large mixing bowl. The next step is to slowly add the lukewarm water to the mixture while gently stirring with a wooden spoon or a stand mixer using a dough hook attachment. It’s essential to maintain a gentle pace during this stage, as rushing can cause the dough to become tough and dense.

As the dry ingredients begin to absorb the liquid, they start to come together in a shaggy mass. This initial mixture is often referred to as the “shaggy dough” due to its rough, uneven texture. The goal at this stage is to stop mixing as soon as the ingredients have combined and formed a loose, cohesive mass.

It’s essential to avoid overmixing during this stage, as it can lead to the development of excess gluten in the dough. Excess gluten will cause the dough to become tough and difficult to work with, ultimately resulting in a subpar final product. By mixing just until the dry ingredients come together, we set the foundation for a delicate balance between structure and tenderness.

The shaggy dough will continue to evolve as it begins to develop its gluten network during subsequent stages of mixing and kneading. However, by taking care not to overmix at this early stage, we create an ideal environment for our dough to grow strong yet tender roots, ultimately yielding a delicious and well-textured spelt pizza crust.

With the shaggy dough in place, it’s now time to proceed with further development of our dough. In the next steps, we’ll explore the importance of kneading and resting the dough, as well as techniques for shaping and topping our finished pizzas.

• Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic

Kneading the dough on a lightly floured surface for about 10 minutes is an essential step in creating the perfect spelt pizza crust. This process helps to develop the gluten in the flour, which gives the dough its chewy texture and elasticity.

Here’s how you can knead your spelt pizza dough:

• Start by placing the dough on a lightly floured surface, making sure that it is not too sticky or too dry. If the dough feels too sticky, add a small amount of flour and knead until it reaches the right consistency.

• Cut the dough in half, if necessary, to make it easier to handle and knead. This will also help to prevent the dough from sticking to your hands or the surface.

• Begin kneading the dough by folding it over onto itself several times, using a gentle but firm pressure. This helps to start breaking down the gluten in the flour.

• As you continue kneading, use a pushing-down motion with your palms to flatten the dough and then fold it back up again. Repeat this process several times, gradually increasing the pressure and speed as the dough becomes more elastic.

• Knead for about 10 minutes total, or until the dough feels smooth and elastic to the touch. You can also test the dough’s elasticity by gently poking it with your finger – if it springs back quickly, it is ready.

It’s worth noting that kneading the dough on a lightly floured surface helps to prevent it from sticking and makes it easier to work with. If you’re having trouble getting the dough to come together or if it feels too sticky, try adding a small amount of flour and kneading again.

Once you’ve kneaded your spelt pizza dough for about 10 minutes, you can shape it into balls and let it rest for a few hours before shaping it into pizzas. This will allow the gluten to fully develop and give the crust its signature chewy texture and crispy edges.

Tips and Variations

Experimenting with Different Spelt Pizza Dough Flavors

When experimenting with different spelt pizza dough flavors, there are numerous tips and variations to consider, allowing you to create a wide range of unique and delicious pizzas.

One of the key advantages of using spelt flour in your pizza dough is its nutty flavor and higher nutritional content compared to traditional wheat flour. This makes it an ideal choice for creating flavorful and nutritious pizzas.

To begin with, you can experiment with different types of spelt flours, such as whole spelt flour, white spelt flour, or even ancient spelt flour. Each type has its own distinct flavor profile, so choose the one that suits your taste preferences.

You can also try adding different herbs and spices to your dough to create unique flavors. Some options include dried oregano, basil, thyme, or rosemary for a Mediterranean-inspired pizza, or garlic powder and onion powder for an Italian-style pizza.

Another way to add flavor is by incorporating different types of oil into the dough. For example, using olive oil will give your pizza a distinct taste, while avocado oil or grapeseed oil can provide a milder flavor.

In addition to these ingredients, you can also try adding different cheeses to your pizza, such as mozzarella, parmesan, gorgonzola, or feta. This will not only add flavor but also texture and creaminess to the pizza.

Some other options for experimenting with spelt pizza dough flavors include:

• Add some diced fresh vegetables like bell peppers, onions, or mushrooms to create a vegetable-based pizza.

• Mix in some chopped nuts or seeds, such as pine nuts or pumpkin seeds, for added crunch and nutrition.

• Try using different types of flours, such as whole wheat flour or rye flour, to create a multi-grain pizza.

In conclusion, experimenting with different spelt pizza dough flavors can lead to endless possibilities and variations. Don’t be afraid to try new ingredients and flavor combinations to create your unique and delicious pizzas.

• Add herbs (such as rosemary or oregano) to give your pizza dough a distinct flavor

To give your spelt pizza dough a unique twist, consider adding some herbs to the mix. Rosemary and oregano are popular choices that pair well with the earthy flavor of spelt.

Adding Herbs

• Rosemary: This herb has a piney flavor that complements the nutty taste of spelt. You can add 1-2 tablespoons of chopped fresh rosemary leaves to your dough mixture.

• Oregano: With its pungent and earthy flavor, oregano is another great addition to spelt pizza dough. Use about 1 teaspoon of dried or 2 teaspoons of chopped fresh oregano.

When adding herbs to your dough, remember that a little goes a long way. Start with a small amount and adjust to taste, as the flavor can become overpowering if too much herb is used.

Other Variations

• Fennel: This anise-flavored herb pairs well with the sweetness of tomato sauce. Add 1-2 tablespoons of chopped fresh fennel to your dough mixture for a unique twist.

• Garlic and Herb: For a savory flavor, combine minced garlic with dried or fresh herbs like oregano, thyme, or rosemary. Use about 1 clove of garlic and 1 teaspoon of herbs per cup of flour.

Remember to adjust the amount of salt in your recipe accordingly when adding herbs, as some can be quite salty on their own.

Experimental Combinations

• Creamy Herb Sauce: Mix minced fresh herbs like parsley or basil with grated Parmesan cheese and a squeeze of lemon juice for a creamy sauce to top your pizza.

• Savory Spelt Focaccia: Add chopped fresh rosemary, garlic powder, and coarse salt to your dough mixture for a savory, herby flavor reminiscent of traditional Italian focaccia.

• Use whole wheat flour instead of spelt for a nuttier taste

If you want to try something different, _you can use whole wheat flour instead_ of spelt flour for a nuttier taste and a slightly denser texture.

This variation will give your pizza dough a unique flavor profile that’s still rich in nutrients and fiber thanks to the presence of whole grains.

Keep in mind that using whole wheat flour may affect the overall texture and rise of the dough, so you might need to adjust the amount of yeast or the rising time accordingly.

An alternative to spelt flour is _kamut flour_, which has a buttery flavor and a slightly sweet taste.

Kamut flour also contains more nutrients than traditional all-purpose flour, making it an excellent choice for those looking for a healthier option.

If you want to add some extra nutrition to your pizza dough, consider _using ancient grains_ such as quinoa or farro flour instead of spelt.

These grains are rich in protein and fiber and have a nuttier flavor than traditional flours.

Remember that substituting different types of flour may affect the final texture and flavor of your pizza dough, so feel free to experiment and find the combination that works best for you!

• For a more crispy crust, bake the pizza at 425°F (220°C) for about 1520 minutes.

To achieve a crisper crust on your spelt pizza dough, you can try baking it at a higher temperature. Increasing the oven temperature to 425°F (220°C) will help the crust cook faster and become crunchier.

For best results, preheat your oven to 425°F (220°C) before placing the pizza inside. This high heat will help create a crispy crust in a shorter amount of time.

The cooking time may vary depending on your oven and the thickness of the dough. As a general guideline, bake the pizza for about 15-20 minutes at 425°F (220°C). Keep an eye on it to ensure the crust doesn’t overcook or burn.

Additionally, you can also try using a pizza stone in the oven to help absorb moisture and distribute heat evenly. This will contribute to a crisper crust and a more well-cooked base.

If you want to take your spelt pizza dough to the next level, consider adding some extra ingredients to the dough or topping it with unique flavor combinations. Some ideas include:

* Mixing in chopped fresh herbs like rosemary, thyme, or oregano for added depth of flavor

* Adding a sprinkle of grated Parmesan cheese on top of the pizza before baking

* Topping with caramelized onions, mushrooms, or bell peppers for a sweet and savory combination

* Using different types of cheese, such as goat cheese or feta, to create a tangy and creamy flavor profile

Feel free to experiment with various toppings and ingredients to create your own unique spelt pizza creations!