The Ultimate Guide to Homemade Spelt Pizza Dough: Delicious, Digestible & Perfectly Crispy
Craving a delicious, wholesome pizza that doesn’t leave you feeling bloated or heavy? Look no further! This comprehensive guide introduces you to the wonders of homemade spelt pizza dough, offering an easier-to-digest alternative to traditional wheat flour without sacrificing any of the incredible flavor or satisfying texture you love in your favorite pie. Get ready to transform your pizza nights with this ancient grain marvel!
Discover the Magic of Spelt Pizza Dough
For many years, the term “ancient grains” often evoked a skeptical eye-roll from me. It sounded like just another wellness buzzword, full of vague promises but lacking concrete explanations. Like, what does “ancient” even mean in the context of our modern diets, and why should I care?
The truth is, there are indeed compelling reasons why ancient grains deserve a spot in our kitchens, especially when it comes to something as universally beloved as pizza. If you’re anything like my past self and find yourself a bit cynical about these terms, bear with me – I’m here to unpack why incorporating an ancient grain like spelt flour into your diet, particularly for something as delightful as pizza, is an excellent choice for both your palate and your gut. Once you understand the ‘why,’ the skepticism often melts away, replaced by genuine enthusiasm for healthier, more satisfying meals.
What Makes Ancient Grains So Good?
At their core, ancient grains are less processed than their modern counterparts. Unlike much of the commercially grown wheat today, ancient grains like spelt have largely maintained their original genetic structure over centuries. This means they haven’t been subjected to the intensive hybridization and processing that strips many modern grains of their inherent nutrients. When a grain is less processed, it retains more of its valuable fiber, vitamins, and minerals, making it a truly whole food. This nutritional integrity is a significant advantage, but for many, the most noticeable benefit lies in their digestibility.
Spelt flour, in particular, stands out for its unique gluten structure. While it does contain gluten, the gluten in spelt is more water-soluble and tends to break down more easily during digestion compared to the stronger, more elastic gluten found in modern wheat. This characteristic often translates to a gentler experience for your digestive system, reducing the likelihood of the discomfort and bloating that some people experience after eating traditional wheat-based products. This makes spelt an appealing option for those with mild gluten sensitivities or simply seeking a lighter feeling after a meal.
My Journey to the Perfect Spelt Pizza Dough
It was this promise of easier digestion that initially piqued my interest. After experimenting with dietary changes, I was eager to reintroduce beloved foods like pizza without the usual negative side effects. So, I embarked on a mission to find a reliable homemade Spelt Pizza Dough recipe. Full disclosure: I’m not a professional baker, and when I first started, I had absolutely no idea what I was doing. After some research, I found this recipe on Allrecipes, which became my starting point.
What followed was a delicious period of intensive testing – four times, to be exact. Yes, that means I ate pizza four times in a relatively short span! And honestly, I didn’t hate it one bit. What truly surprised and delighted me, however, was how I felt *after* indulging. Unlike regular pizza made with commercial wheat, I didn’t experience that dreaded bloated, heavy, or “icky” feeling. There was no carb hangover, no energy crash, just pure satisfaction.
For me, the difference was profound. As someone reintroducing various food groups after a restrictive diet like Whole30, I often monitor my body’s response closely. Eating traditional carbs, other than vegetables, frequently triggered inflammation in my left leg. With this spelt pizza, that didn’t happen – a truly celebratory moment! While everyone’s body is different, this personal experience highlights the potential for spelt flour to be a much more compatible grain for many people. I genuinely encourage you to try it and see if your body processes spelt flour better than the highly processed flours commonly found in stores.
Perfect for Pizza Night: Batching and Freezing Tips
One of the fantastic aspects of this recipe is its versatility and yield. A single batch of this spelt pizza dough will produce four perfectly sized personal pies. This makes it an ideal choice for a fun, interactive pizza night where everyone in the family or among friends can customize their own creation with their favorite toppings. Imagine the joy of individual culinary masterpieces!
But the benefits don’t stop there. If you’re not planning to make four pizzas at once, or if you simply want to be prepared for future cravings, you can easily freeze the remaining dough balls. Freezing homemade pizza dough is a brilliant time-saver and ensures you always have a quick, healthy meal option on hand. To prepare frozen dough for use, simply pull it out to thaw overnight in the refrigerator. Once thawed, let the dough come to room temperature for about an hour before attempting to roll it out. This allows the gluten to relax, making the dough much more pliable and easier to shape into your desired crust thickness and form.
Whether you’re hosting a pizza party or prepping for future weeknight dinners, this spelt pizza dough recipe streamlines the process while delivering exceptional taste and a lighter feel. It’s a game-changer for anyone looking to enjoy homemade pizza with greater peace of mind and satisfaction.
More Delicious Pizza Night Ideas to Try
Once you’ve mastered the art of spelt pizza dough, a world of creative pizza possibilities opens up. Don’t limit yourself to just classic pepperoni and cheese! Here are a few more inspiring ideas for your next pizza night, showcasing the versatility of homemade pizza:
- Pesto Caprese Pizza: A fresh and vibrant option with basil pesto, ripe tomatoes, fresh mozzarella, and a balsamic glaze.
- Sausage and Ricotta Naan Pizza: While this recipe uses naan, you can easily adapt the delicious sausage and ricotta topping to your homemade spelt crust for a hearty and flavorful experience.
- Grilled Pineapple Pizza with Jalapeño and Prosciutto: For those who love a sweet and savory kick, this combination of tangy pineapple, spicy jalapeño, and salty prosciutto is a must-try.
- Whole30 Pizza Potato Skins: If you’re looking for a pizza-inspired dish that’s completely grain-free, these potato skins offer all the flavors of pizza in a different format (great for accommodating diverse dietary needs at your pizza night!).
Experiment with seasonal ingredients, different cheese combinations, and unique sauces to keep your pizza nights exciting and full of new flavors!
Spelt Pizza Dough
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Ingredients
- 3 cups spelt flour, divided
- 1 cup warm water (temp between 100 to 105 degrees F – any hotter and you’ll kill the yeast)
- 2 teaspoons raw honey
- 1 – 0.25 ounce active dry yeast
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 teaspoon Kosher salt
- pinch of cornmeal, for dusting – optional
- pizza sauce + toppings of choice
Instructions
Preparing Your Spelt Pizza Dough
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In a medium-sized mixing bowl, combine 1 cup of spelt flour, the warm water (ensure it’s between 100-105°F to activate but not kill the yeast), raw honey, and active dry yeast. Whisk these ingredients thoroughly until well combined. Allow this mixture to stand undisturbed for approximately 25 minutes. During this time, the yeast will soften and become active, indicated by a bubbly surface, confirming its viability.
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Once the yeast mixture is bubbly, add the remaining spelt flour (start with slightly less than 2 cups, as you can always add more if needed), the tablespoon of extra-virgin olive oil, and the Kosher salt. If using a stand mixer, attach the dough hook and beat the mixture on low to medium speed. Gradually add more flour, a tablespoon at a time, until a soft, slightly tacky dough forms. The dough should be cohesive but still a bit moist to the touch; avoid making it too dry. This process usually takes 3 to 4 minutes. Once achieved, remove the dough from the mixer and form it into a large, smooth ball with your hands.
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Lightly grease a clean mixing bowl with a little olive oil. Place the dough ball into the greased bowl, turning it once to ensure it’s coated. Cover the bowl tightly with a plate or plastic wrap to create a warm, humid environment. Allow the dough to rise in a warm spot until it has doubled in size, which typically takes around 90 minutes, depending on the ambient temperature.
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Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured work surface. Divide the dough into four equal portions, shaping each into a smaller ball. Cover these individual dough balls and let them rest for another 45 minutes. This second resting period helps the dough relax, making it much easier to roll out. After resting, roll each dough ball into your desired pizza shape and thickness.
Baking Your Spelt Pizza to Perfection
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Preheat your oven to 400°F (200°C). For best results, consider preheating a pizza stone or baking steel if you have one, or simply use a large cast iron skillet or a sturdy nonstick baking sheet.
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Lightly dust a large cast iron skillet or your chosen baking surface with a pinch of cornmeal. This optional step helps create a wonderfully crispy crust and prevents sticking. Carefully lay one of your rolled-out spelt pizza doughs onto the prepared skillet or surface. Cook on the stovetop over medium heat for 2-3 minutes to begin crisping the bottom of the crust before adding toppings.
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While the bottom of the crust is crisping on the stovetop, quickly add your favorite pizza sauce and toppings. Once the sauce and cheese on the skillet begin to bubble and melt, carefully transfer the skillet (or baking sheet with pizza) to the preheated oven. Bake for an additional 5-6 minutes, or until the cheese is beautifully melted and bubbly, and the crust is golden brown and cooked through.
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Remove the finished pizza from the oven and allow it to cool for a few minutes on a cutting board or wire rack before slicing. Serve immediately to enjoy the optimal flavor and texture of your homemade spelt pizza!
Notes for Success
Please note that the provided nutrition information is calculated per single dough ball and does not include any additional toppings or pizza sauce. The calorie count and macronutrient breakdown reflect the dough itself, offering a baseline for your meal planning.
Nutrition Information (Per Dough Ball)
Recipe adapted from Allrecipes.
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