Spelt Pizza Dough Recipe

Spelt flour: An ancient grain with a nutty flavor, used as the base for the dough.

Warm water: Activates the yeast and helps form the dough.

Olive oil: Adds moisture and richness to the dough.

Salt: Enhances the flavor of the dough.

Sugar: Feeds the yeast, helping the dough to rise.

Active dry yeast: Leavens the dough, making it light and airy.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten in the spelt flour, resulting in a smoother and more elastic pizza crust. If the dough feels too sticky, add a small amount of flour to your hands and the surface, but be careful not to add too much, as this can make the dough tough.

• spelt flour - Substitute with whole wheat flour: Whole wheat flour has a similar nutritional profile and texture, making it a good alternative for spelt flour in pizza dough.

• spelt flour - Substitute with all-purpose flour: All-purpose flour is more readily available and provides a similar texture, though it may lack some of the nutritional benefits of spelt flour.

• warm water - Substitute with milk: Using milk can add a richer flavor and a softer texture to the dough.

• olive oil - Substitute with canola oil: Canola oil is a neutral-tasting oil that can be used in place of olive oil without significantly altering the flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative to olive oil.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often considered a healthier option.

• sugar - Substitute with honey: Honey can add a subtle sweetness and a bit of moisture to the dough, though it may slightly alter the flavor.

• sugar - Substitute with maple syrup: Maple syrup can be used as a natural sweetener and adds a unique flavor to the dough.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients and often works faster than active dry yeast.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used as a direct substitute, though you may need to adjust the quantity and dissolve it in water before use.

• To store the spelt pizza dough in the refrigerator, first ensure it has risen for the full hour. Lightly coat the dough with olive oil to prevent it from drying out. Place it in an airtight container or wrap it tightly with plastic wrap. The dough can be stored in the refrigerator for up to 3 days.

• For freezing, after the dough has risen, divide it into individual portions if you plan to make multiple pizzas. Lightly coat each portion with olive oil and wrap them tightly in plastic wrap. Place the wrapped dough portions in a freezer-safe bag, removing as much air as possible before sealing. The dough can be frozen for up to 3 months.

• When you're ready to use the refrigerated dough, remove it from the refrigerator and let it come to room temperature for about 30 minutes. This will make it easier to roll out and shape.

• For frozen dough, transfer it from the freezer to the refrigerator the night before you plan to use it. Allow it to thaw slowly overnight. Once thawed, let it sit at room temperature for 30 minutes before rolling out.

• If you're in a hurry, you can use the quick-thaw method. Place the wrapped dough in a bowl of warm water for about 15-20 minutes. Ensure the water is not too hot to avoid activating the yeast prematurely. Once thawed, let it rest at room temperature for 10 minutes before rolling out.

• When ready to bake, preheat your oven to 475°F (245°C). Roll out the dough on a floured surface to your desired thickness. Place it on a baking sheet, add your favorite toppings, and bake for 10 minutes or until the crust is golden brown.

• For added flavor, consider brushing the edges of the dough with a mixture of olive oil and minced garlic before baking. This will give your pizza a delightful aroma and taste.

• If you have leftover baked pizza, store it in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for about 5-7 minutes or until warmed through. This will help maintain the crispiness of the crust.

• For a quick snack, you can also freeze individual slices of baked pizza. Wrap each slice in plastic wrap and place them in a freezer-safe bag. Reheat directly from frozen in a preheated oven at 375°F (190°C) for about 10-12 minutes.

• Preheat your oven to 375°F (190°C). Place the leftover pizza on a baking sheet and cover it loosely with aluminum foil. Bake for about 10 minutes or until the crust is crispy and the cheese is melted.

• Use a skillet on medium heat. Place the pizza in the skillet and cover it with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn. This method helps maintain a crispy bottom while warming the toppings.

• For a quick fix, use a microwave. Place a microwave-safe cup of water next to the pizza on a microwave-safe plate. Heat on high for 1-2 minutes. The water helps keep the crust from getting too chewy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pizza in the basket and cook for 3-5 minutes. This method ensures a crispy crust and evenly heated toppings.

• For a toaster oven, preheat to 375°F (190°C). Place the pizza directly on the rack or on a baking sheet. Heat for 5-7 minutes until the crust is crispy and the cheese is bubbly.

• Mixing bowl: A large bowl used to combine the warm water, yeast, and sugar, and later to mix in the spelt flour, olive oil, and salt.

• Measuring cups: Used to measure out the spelt flour and warm water accurately.

• Measuring spoons: Used to measure the olive oil, salt, and sugar precisely.

• Wooden spoon: Useful for stirring the ingredients together until a dough forms.

• Floured surface: A clean, flat surface dusted with flour to prevent the dough from sticking while kneading.

• Damp cloth: Used to cover the bowl while the dough rises, keeping it moist.

• Rolling pin: Helps to roll out the dough to your desired thickness.

• Baking sheet: A flat sheet where the rolled-out dough is placed for baking.

• Oven: Preheated to 475°F (245°C) to bake the pizza until the crust is golden brown.

• Pastry brush: Optional, but useful for lightly oiling the bowl where the dough will rise.

Prepare ingredients in advance: Measure out spelt flour, olive oil, and other ingredients ahead of time to streamline the process.

Use a stand mixer: If you have one, use a stand mixer with a dough hook to mix and knead the dough quickly.

Preheat the oven early: Start preheating your oven while the dough is rising to save time later.

Double the recipe: Make a double batch of dough and freeze half for a quick pizza night in the future.

Use parchment paper: Roll out the dough on parchment paper for easy transfer to the baking sheet.