Easy Spelt Pizza Dough
Every kitchen needs a pizza dough recipe. This one is made with light spelt flour, giving it a light, airy texture and authentic flavour.
Prep Time15 mins
Rising time1 hr
Total Time1 hr 15 mins
Servings: 2 10-inch pizza crusts
- 1 cup hot water (110 degrees F)
- 1 tbsp pure maple syrup 1
- 1 tbsp extra virgin olive oil
- 2 1/4 tsp active dry yeast (not instant)
- 3 cups light/white spelt flour, plus more as needed
- 1 tsp fine sea salt
Combine hot water, maple syrup, and olive oil in a medium bowl. Sprinkle in yeast. I find that the yeast usually sinks to the bottom naturally before it starts rising, so I don't find whisking necessary. Cover and wait for 10 minutes, or until the yeast activates and creates a foamy/frothy layer on the top of the mixture. If nothing happens, this means that your water was either too hot or too cold and the yeast has not activated; in this case, dump it out and start over.
Meanwhile, mix together the flour and salt in a large bowl. Make a well in the middle and pour in the yeast mixture. Stir to combine.
Turn out onto a lightly floured surface and knead, adding additional flour as needed, for about 5 minutes, until you have a smooth, elastic dough that doesn't stick to your fingers.
Lightly grease a clean bowl with olive oil and place the dough in it. Cover with a kitchen towel and put it into the warmest area of your kitchen to rise for an hour, or until doubled in bulk.
Punch down the dough and turn it out onto a lightly floured counter. Knead a couple of times and divide in half.
Take one ball of dough and press it into a rough circle. Using a rolling pin, roll it out into a circle about 10 inches in diameter and 1/4 of an inch thick. If you desire a thinner crust, go for 1/8 of an inch diameter.
Transfer the dough onto a sheet of parchment paper that will fit whatever pan you will be baking your pizza in, and repeat steps 5-7 with the second ball of dough, Proceed with your pizza recipe.