If you're up for trying your hand at a crispy spelt pizza and looking for a taste that's an uncomplicated alternative to wheat, then you're in the right place! Pizza dough with spelt flour doesn't just taste damn delicious thanks to its slightly nutty flavor, but also pairs really well with fresh and robust toppings!
When baking with spelt flour, you don't have to worry much: Regarding the water content in the dough (as a pizza pro, you would casually refer to this as "hydration", of course!), simply aim for a solid 70% to 100% hydration to flour ratio. Overall, you're on the safe side with spelt as it has a higher gluten content compared to wheat, giving it the best chance to turn ultra-elastic and nice and fluffy when baking. However, spelt gluten can be a bit of a diva - so make sure not to over-knead it under any circumstances.
MY TIP:
Looking for the perfect topping for your spelt dough? Then check out this recipe for a vegan spelt pizza!
Ingredients
For 4 servings
Equipment
nutritional values per serving
Preparation in 7 steps
Mix water and salt until the salt has dissolved. Stir in part of the flour, dissolve the yeast, and gradually incorporate the rest of the flour. Cover and let it rest for 30 minutes.
Place the dough on a lightly floured work surface and knead for about 10 minutes until smooth (5 minutes on low speed in a stand mixer). The dough should be elastic, easily detach from the edge of the bowl, and not tear.
Cover and let rise at room temperature for 1 hour. After 1 hour, stretch and fold. To do this, grab one side of the dough and pull it upwards, then fold it into the center and press down. The dough should be stretched as far as possible without tearing. Rotate the bowl by 90 degrees and repeat 7 more times, folding each side to the center twice. Cover and let rise for another hour.
After 2 hours, divide the dough into 4 equal portions, shape them into balls, and then round them off. To do this, loosely rotate the dough ball between the hollow of your hand and the work surface counterclockwise until the dough has formed a smooth surface.
Brush baking sheet with olive oil, place dough balls on it at a distance, and brush with oil. Wrap baking sheet in plastic wrap and let dough balls rest in the refrigerator overnight or for up to 48 hours.
Take out of the refrigerator one hour before processing. Shape dough balls into a round pizza on a lightly floured work surface by pressing and stretching from the center outwards. Leave about 3 cm edge.
Then top the pizza dough as desired and bake.
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Jelena's happy place is the kitchen and grill. Thanks to her Balkan roots, it's always about one thing for her: food! And she loves it good and plentiful. Whether for guests, the perfect dish, or learning new skills, she doesn't mind getting her hands dirty, might even butcher a wild boar or dry beef hearts at home. No wonder she quickly abandons her Kölsch glass for BURNHARD and ventures into the forbidden city!