Spelt Pizza Dough

Name: Spelt Pizza Dough
Prep time: 15 min
Yield: 4
Ingredients: 3 cups sprouted spelt flour, or as needed, divided; 1 cup warm water (100 to 105 degrees F/38 to 41 degrees C); 2 teaspoons honey; 1 (.25 ounce) package active dry yeast; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 teaspoon kosher salt

⏱️ Ready in 15 min 🥄 Prep 15 min 👥 4 servings 👁️ 7 views

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!

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🔗 Recipe adapted from AllRecipes

#Pizza #Under 1 Hour #Under 30 Minutes #Under 15 Minutes

📊 At a Glance

Prep 15 min

Serves 4

Difficulty Medium

🛒 Ingredients

3 cups sprouted spelt flour, or as needed, divided

1 cup warm water (100 to 105 degrees F/38 to 41 degrees C)

2 teaspoons honey

1 (.25 ounce) package active dry yeast

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 teaspoon kosher salt

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 347

% Daily Value*

Total Fat 5g 6%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 486mg 21%

Total Carbohydrate 66.7g 24%

Dietary Fiber 3.4g 12%

Total Sugars 6.1g

Protein 12.7g 25%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.