The Spelt Flour Pizza Dough is very simple to make at home, a hydrated dough that rises in a day. To make it, we were inspired by the no-knead pizza recipe to prepare using only a bowl and a spoon, without a mixer or other tools. This is for the preparation, while regarding the ingredients, aside from the classics such as water, fresh or dry yeast, oil, and salt, we used spelt flour which is very high in protein and is ideal for making cookies, both sweet and savory cakes, pies, flatbreads, but also leavened products like bread and pizza.
The preparation of Spelt Flour Pizza Dough is very simple: dissolve the yeast in some of the warm water and pour it into a bowl along with the remaining water and flour. Start mixing with a spoon, then add the salt and oil. Then make folds in the bowl every 20 minutes for 3 times. Then let the dough rise until it doubles in size.
With this dough, you can get creative with the toppings, starting from classics like pan pizza or margherita, or with cherry tomatoes and arugula, sausage and broccoli rabe, tuna and cherry tomatoes, or choose something more original like zucchini flowers, anchovies, and stracciatella, or with eggplant parmesan, or with artichoke cream and speck.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Spelt Flour Pizza Dough
- 3 1/2 cups spelt flour
- 1 3/4 cups water
- 2 1/4 tsp dry yeast (or 14 g of fresh yeast)
- 2 tsp extra virgin olive oil
- salt
Tools to prepare Spelt Flour Pizza Dough
- 1 Bowl
- 1 Spoon
Steps to prepare Spelt Flour Pizza Dough
Prepare the Spelt Flour Pizza Dough by first placing some of the warm water in a large bowl and dissolving the crumbled yeast in it. Let rest for 10 minutes.
Add the remaining water, the flour and mix well with a spoon to combine all the ingredients, obtaining a dough that is not yet smooth.
Also add the salt and finally the oil, mixing until you get a homogeneous dough that will still be sticky.
Let it rest at room temperature, then make folds in the bowl every 20 minutes for at least 3 times with damp hands lifting the dough and folding it over itself.
Let the spelt flour pizza dough rise in an oiled and sealed container for about 2 hours or until doubled. At this point, the dough is ready to be used! We can make a pan pizza or divide it into 2 or 3 loaves and top as desired, for example with tomato, mozzarella, and basil or with tomato sauce and gorgonzola.
