Spelt pizza dough

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Several years ago, my girlfriend had to give up wheat for a while, and we discovered the wonderful flavor of spelt. Spelt is a wheat relative whose proteins are just different enough from those in wheat, that some people with wheat sensitivity can eat it. She can eat wheat again, but for a lot of things, we prefer the flavor of spelt, and this is one of them.

This recipe is good for somewhat thin, to thick crust pizzas. It doesn't work well for ultra-thin crisp crusts.

Servings:
Anywhere from 6 thin crust personal pizzas to 2 thick crust large pizzas.
Preparation Time:
3 hours
Tools
  • Mixer with dough hook
  • Pizza stone
  • Pizza peel
  • Rolling pin (optional)

Ingredients

  • 1 3/4 cups warm water
  • 1 tablespoon sugar
  • 1 tablespoon or packet active dry yeast
  • 6 cups spelt flour (for a lighter crust, substitute 1 cup white flour)
  • 1/4 cup olive oil
  • 1 tablespoon salt
  • 1 tablespoon dry Italian herbs (optional)
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder (optional)
  • 1/4 teaspoon chipotle powder (optional)
  • corn meal for peel
Cooking Instructions
  1. Pour warm water into mixing bowl, stir in sugar and yeast.
  2. When the yeast is active and starts to form a foam on the water (about 5 minutes), mix in the first cup of flour.
  3. Mix in the olive oil, salt and herbs and spices (optional).
  4. Add 4 1/2 cups flour, half a cup at a time. Save last 1/2 cup to add while kneading if necessary.
  5. Knead dough for 6-8 minutes, either with your dough hook or by hand. Let it rest about 5 minutes, and knead another 6-8 minutes.
  6. Oil bowl with a little olive oil, put the dough ball in and roll it around to coat. Cover and let rise till doubled in size. You can also put it into the refrigerator overnight at this point to help develop a better texture and flavor.
  7. Preheat your pizza stone in the oven at 475 for at least half an hour. The stone needs to be completely up to temperature to cook that crust.
  8. Turn the dough out onto a floured board and punch it down to break up any large air bubbles. Divide it into even sized pieces, appropriate for the size pizza you are trying to make. Form each of them into a ball, and let them sit covered until you are ready to start cooking.
  9. For personal size pizzas, you can stretch and pat the dough out by hand, but for larger pizzas I usually need to finish by rolling them out. If you are prebaking the crust, it is necessary to dock larger crusts to keep them from inflating like giant pitas in the oven. Just take a fork and jab the dough every couple inches inside of the crust.
  10. I like to prebake the crusts, so they don't get soggy while people are topping up. They go in on the 475 degree pizza stone for around 8 minutes. If the crusts are prebaked, I drop the temperature to 400 to cook the pizzas once they are finally topped. If they aren't prebaked I leave it at 475.
  11. Top up the pizza with whatever you want on it.
  12. Cook it till the toppings all look done. It really depends on how big the pizza is, and what toppings you use.
Notes
This dough freezes well, just roll individual size dough balls in oil and freeze in a zip-lock bag. Thaw them out in the refrigerator over night and they are ready to use. They keep for a couple months in the freezer.