Spelt Pizza Dough

Spelt Pizza Dough

Chef John

"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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Ingredients

2 h 35 m servings 347 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.
  2. 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.
  3. 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.

Reviews

Read all reviews 8
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I have made many spelt pizza dough recipes, getting soggy crumby bottoms that stick to the pan....This one is hands down, the BEST. I followed the recipe to a T, and got a wonderful little pizza...

Great recipe, the crust is thin and crispy, but everything holds together. I use regular spelt flour.

Just perfect. My new favorite. Actually I never had a favorite spelt pizza crust till now. This one just works.

This was good. I've only made pizza dough from scratch twice now, and this was the 2nd time. As an experiment, I used beer (warmed to the prescribed temp) instead of water. I'll make it again...

Easy to make and spelt is so much better for you. This is the only pizza base we use in our house.

Just as a tip make sure you are not overzealous with the amount of dough you use for an individual pizza. After the dough rises slightly its a good idea to stretch it out relatively thin so you ...

Tasty. But you need to do your research on spelt. It is NOT gluten-free so celiacs and other gluten-related diseases may NOT use this. It is much lower in gluten than bread wheat and has more nu...

Turns out amazing baked on a pizza stone at 550!! Restaurant quality amazing!!

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