Spelt Pizza Dough
Friday night pizza just got a major upgrade! This Spelt Pizza Dough has become our go-to for family pizza night, and my twins actually fight over who gets to help roll it out. The freshly milled spelt creates a crust that’s crispy on the edges with a soft, classic pizza crust inside. It’s also easier to digest than regular wheat pizza dough.
This recipe is sponsored by Grand Teton Ancient Grains. I love their Spelt wheat, and all thoughts in this post are 100% my own.
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Are you looking for more recipes made with ancient grains? Try our amazing Cinnamon Rolls, Einkorn Zucchini Bread, or 100% Khorasan Wheat Bread.
If you’ve been wanting to make homemade spelt pizza with wholesome ingredients, this recipe is exactly what you need. Spelt is an ancient grain that’s easier to digest than common wheat, and the nutty flavor creates an amazing thin crust that’s crispy on the outside and tender on the inside.
Your family will love making pizza together with this simple, foolproof dough that turns into a wonderful meal!
What you’ll love about this Spelt Pizza Dough Recipe:
What is Spelt Flour?
Spelt is one of the world’s oldest grains, dating back thousands of years. Unlike modern wheat that’s been heavily hybridized, spelt has remained relatively unchanged over time, which is why it’s considered an ancient grain.
I’m using Grand Teton Ancient Grains Organic Spelt Berries for this recipe, and they’re perfect for pizza dough, breads, and all kinds of baking! You can find them here.
I just recently started milling my own spelt berries and the difference is incredible. The gluten structure in spelt is different from modern wheat, making it easier for many people to digest. Plus, it’s naturally higher in protein, fiber, and nutrients, and the flavor is amazing! It has this slightly sweet, nutty taste that makes pizza crust taste so much better!
This pizza dough will become your new favorite for family pizza night. The freshly milled spelt flour gives it a wonderful texture and creates a crust that’s crispy on the edges and perfectly chewy in the middle. My twins love helping me make pizza from scratch, and I love knowing it’s made with wholesome, ancient grains!
Grand Teton Ancient Grains offers certified organic spelt berries that are completely free of glyphosate and other chemicals. They’re perfect for fresh milling at home, giving you all the nutrition and flavor of whole grain spelt.
I can’t tell you how happy I am to find a company that is not only organic, but glyphosate free! That’s a rare combination nowadays! In fact, before I started working with them, they were the company I bought my berries from, they are top notch!
Recipe Ingredients:
You’ll need the following ingredients to make this Homemade Pizza Dough Recipe:
- Freshly milled spelt flour (from Grand Teton Ancient Grains spelt berries)
- Warm water
- Active dry yeast
- White sugar
- Avocado oil- You can substitute with extra-virgin olive oil if you prefer.
- Honey
- Salt
Ingredient Notes:
- Grand Teton Ancient Grains Freshly Milled Spelt Flour: Milling your own spelt berries creates this whole grain flour with a slightly nutty, sweet flavor that makes great pizza. Fresh milling gives you the best nutrition and flavor. Spelt is easier on digestion than regular wheat for many people, though it’s not safe for those with celiac disease.
- Warm Water: Make sure your water is lukewarm, around 110°F. If the water is too hot, bubbles will form on the top of the water as the yeast dies. Too cold won’t activate it properly.
- Active Dry Yeast: Check the expiration date to ensure your yeast is fresh and active.
- White Sugar:I use a little bit of sugar to help the yeast bloom in the warm water. Honey doesn’t work as well for blooming, so the sugar helps activate it.
How to make Spelt Pizza Dough Step-by-Step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: In a mixing bowl, medium bowl, or the bowl of a stand mixer, combine lukewarm water, yeast, and sugar. Let stand 5 minutes until foamy.
Step 2: Add avocado oil, honey, and salt to the wet ingredients, stirring with a wooden spoon to combine.
Step 3: Add freshly milled spelt flour 1 cup at a time to the dry ingredients, stirring after each addition.
Step 4: Turn dough out onto floured surface and knead 5-7 minutes until smooth and elastic. You can also use the dough hook attachment on your stand mixer at low speed for a couple of minutes. Add additional flour if the dough is too sticky, but try to use less flour if possible for a softer crust.
Step 5: Place the ball of dough in an oiled bowl, turning to coat. Cover with a damp dish towel and let the dough rest in a warm place 1 hour until doubled in size.
Step 6: Punch down the uncooked dough and divide in half to make dough balls.
Step 7: Heat oven to the highest temperature it will go, ideally 475°F or higher. If using a pizza stone, place it in oven to preheat. You can also line a baking sheet with parchment paper.
Step 8: Roll each dough half into a rough circle about 12 inches for a thin pizza base. Use a rolling pin or just stretch by hand.
Step 9: Transfer to a pizza pan, preheated stone, or large sheet pan. Use a fork to poke holes all over the dough to prevent large air bubbles from forming. Add pizza sauce and your favorite toppings. (My kids prefer just pepperoni)
Step 10: Bake 12-15 minutes until the crust is golden and cheese is bubbly.
Recipe Tips:
For the crispiest thin crust, preheat your pizza stone in the oven for at least 30 minutes before baking. If you don’t have a pizza stone, flip a baking sheet upside down and use that instead!
Roll the dough out on a piece of parchment, then lift the parchment onto the pan so you don’t have to handle the soft spelt dough.
Storage and Reheating:
Storage: Store unbaked dough in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3 days. The uncooked crusts can also be par-baked and frozen.
To Reheat: Leftover baked pizza can be reheated in a 350°F oven for 5-7 minutes until warmed through and crispy.
To Freeze: Freeze unbaked dough in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before using. You can also freeze baked pizza slices and reheat from frozen.
Additions and Substitutions:
ADDITIONS:
- Herbs: Mix dried Italian herbs, garlic powder, or dried basil directly into the dough for extra flavor. Red pepper flakes sprinkled on top add a nice kick.
- Toppings: Try tomato sauce or tomato paste as your base, then top with fresh mozzarella, goat cheese, red onion, black olives, and fresh basil. Hot sauce drizzled on top is amazing too!
- Cheese: Add grated parmesan cheese to the dough for a cheesy crust, or try goat cheese as a topping for something different.
- Different Sizes: Make smaller pizzas for individual servings, or press all the dough onto a large sheet pan for one big sheet pan pizza! If using a pizza pan, it works great for a traditional round pizza.
SUBSTITUTIONS:
- Other Ancient Grains: You can also use Grand Teton Ancient Grains’ Emmer or Khorasan berries for a slightly different flavor profile. Each ancient grain brings its own unique taste to pizza dough!
- Oil: Substitute extra-virgin olive oil for the avocado oil if you prefer.
FAQs about this pizza dough with spelt flour:
Why didn’t my dough rise?
Check that your yeast is fresh and hasn’t expired. Also make sure your water wasn’t too hot, which can kill yeast doughs. The dough needs a warm environment to rise properly. If it didn’t rise well, let the dough rest a bit longer.
Can I make this dough ahead of time?
Yes! You can refrigerate the dough for up to 3 days. The next day it will be even easier to work with. Let it come to room temperature before rolling it out.
Do I have to use freshly milled flour?
No, but freshly milled whole grain spelt flour gives the best flavor and nutrition. You can use store-bought spelt flour instead.
How do I know when the pizza is done?
The crust should be golden brown and the cheese should be melted and bubbly. If the bottom isn’t crispy enough, bake for a few more minutes to get that perfect thin crust.
What can I serve with this Spelt recipe?
Serve your homemade pizza with a simple green salad, garlic bread, or roasted vegetables. It’s also perfect with a side of tomato sauce or pizza sauce for dipping the crust! This makes a wonderful meal any night of the week.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Spelt Pizza Dough! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Recipe Card
Spelt Pizza Dough
Equipment
- Grand Teton Ancient Grains Spelt Berries
Ingredients
- 3 3/4 cups Grand Teton Ancient Grains freshly milled spelt flour plus more for dusting
- 1 1/4 cups warm water 110 degrees
- 1 tablespoon active dry yeast
- 1/2 teaspoon white sugar
- 2 tablespoons avocado oil
- 1 tablespoon honey
- 1 1/2 teaspoons salt
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let stand 5 minutes until foamy.1 1/4 cups warm water,1 tablespoon active dry yeast,1/2 teaspoon white sugar.
- Add avocado oil, honey, and salt to yeast mixture, stirring to combine.2 tablespoons avocado oil,1 tablespoon honey,1 1/2 teaspoons salt.
- Add freshly milled spelt flour 1 cup at a time, stirring after each addition.3 3/4 cups Grand Teton Ancient Grains freshly milled spelt flour.
- Turn dough out onto floured surface and knead 5-7 minutes until smooth and elastic. Add more flour if needed.
- Place dough in oiled bowl, turning to coat. Cover with damp towel and let rise in warm place 1 hour until doubled in size.
- Punch down dough and divide in half.
- Heat oven to 475°F. If using a pizza stone, place it in oven to preheat.
- Roll each dough half into 12 inch circle on floured surface.
- Transfer to pizza pan or preheated stone. Add pizza sauce and desired toppings.
- Bake 10-13 minutes until crust is golden and cheese is bubbly.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.
I made my spelt crust before I found your recipe and I made my dough in a mixer with a dough hook, left it in the fridge a day, left it very sticky and I found it will come together better if refrigerated. Typically I use any crust very thin and actually spread it out on a parchment-lined rectangle pan (with sides), with a big rubber spatula (takes a while), and use a lot of oil but only after it is all assembled with the topping ingredients so the dough bakes very crispy – very crispy indeed! – at 400 deg. for 25 minutes. I use a mockmill for my flour and actually got the spelt -and most of my grains- from Grand Teton too! Thanks for your info- I will try it your way next time. PS- I use Idaho honey when I can get it and have no trouble with the foaming of the yeast.