Spelt Pizza Dough
Freshly milled spelt flour gives this pizza dough great flavor and a soft, easy-to-handle texture. A quick homemade crust that works with any toppings.
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
Pro 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.
To Freeze Unbaked Dough: Divide dough into 2 equal balls for 12-inch pizzas. Place each ball in a separate freezer-safe zip top bag and freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight, then let it sit at room temperature for 30 minutes before rolling out.
To Freeze Par-Baked Pizzas: This is the best method for freezer pizzas. Roll each dough ball out to 12 inches for 2 pizzas, add sauce and toppings, then bake at 475°F for just 6 to 7 minutes, you want the crust set but not fully baked and the cheese just barely melted. Let cool completely, then wrap each pizza tightly in plastic wrap followed by foil. Freeze for up to 3 months.
To Reheat from Frozen: Unwrap and place directly on a baking sheet or pizza stone. Bake at 425°F for 12 to 15 minutes straight from frozen until the crust is golden and the cheese is bubbly. No thawing needed.
Nutrition
Serving: 1gCalories: 1066kcalCarbohydrates: 175.5gProtein: 30.8gFat: 21.6gSaturated Fat: 1.6gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 10gSodium: 1760.4mgPotassium: 24.9mgFiber: 30.6gSugar: 9.6gVitamin C: 0.1mgCalcium: 6.8mgIron: 10.9mg
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