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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
Course: Main Course
Cuisine: Italian
Servings: 2 10-inch pizza crusts

Ingredients

  • 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

Instructions

  • 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.