If you want a change from regular white wheat pizza dough, try this spelt pizza dough. It makes a lovely wholegrain pizza base.
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1 tablespoon dried active yeast
400g spelt flour
1 teaspoon salt
1 tablespoon olive oil
250ml lukewarm water
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Method Prep:25min › Cook:35min › Extra time:2hr › Ready in:3hr
Mix yeast, flour and salt in a bowl. In another bowl mix olive oil and water. Gradually add the liquids to the flour mix until the dough holds together. Transfer to a lightly floured work surface and knead until smooth and elastic, about 5 minutes. You can also knead the dough with an electric mixer until the dough detaches from the bowl, about 3 minutes.
Transfer the dough to a lightly oiled bowl and turn it over so it is evenly coated with oil. Cover and let rise at a warm place until doubled in size, about 90 minutes.
Push the dough down, cover again and let rise a second time until the dough has visibly increased in size, about 30 to 45 minutes.
Preheat the oven to 220 C / Gas 7.
Divide the dough into two equal portions and roll them out to the desired thickness to make two pizza bases. Place them on baking trays and add toppings of your liking.
Bake in the preheated oven until crisp and lightly browned, about 10 to 20 minutes depending on the thickness of the base.