Top this spelt pizza dough with your favorite pizza toppings. Spelt is an ancient grain that's 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, it has a much better flavor and texture than other whole wheat flours.
Ingredients
- sprouted spelt flour: 3 cups (or as needed, divided)
- warm water (100 to 105 degrees F/38 to 41 degrees C): 1 cup
- honey: 2 tsp
- active dry yeast: 1 pack (.25 ounce pack)
- extra-virgin olive oil, plus more for oiling the bowl: 1 Tbsp
- kosher salt: 1 tsp
Metric Conversion
Stages of cooking
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Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.
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Stir remaining 2 cups flour, olive oil, and salt into yeast mixture. Beat in a stand 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 into an oiled mixing bowl, cover the bowl with a plate, and let rise until doubled in volume, 90 minutes.
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Punch dough down and transfer to a lightly floured work surface. Divide into four equal balls. Cover each ball and let rest until dough rises slightly, 30 to 45 minutes.
