Name: Spelt Pizza Dough recipe
Ingredients: 3 cups sprouted spelt flour, or as needed, divided;1 cup warm water (100 to 105 degrees F/38 to 41 degrees C);2 teaspoons honey;1 (.25 ounce) package active dry yeast;1 tablespoon extra-virgin olive oil, plus more for drizzling;1 teaspoon kosher salt

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Ingredients

3 cups sprouted spelt flour, or as needed, divided 1 cup warm water (100 to 105 degrees F/38 to 41 degrees C) 2 teaspoons honey 1 (.25 ounce) package active dry yeast 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 teaspoon kosher salt

Nutrition Info

346.9 calories carbohydrate: 66.7 g cholesterol: : - fat: 5 g fiber: 3.4 g protein: 12.7 g saturatedFat: 0.5 g servingSize: - sodium: 485.8 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

Directions

Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.
Stir remaining flour, olive oil, and salt into yeast mixture. Beat mixture in a bowl with an electric mixer fitted with a dough hook attachment, adding more flour as necessary, until a soft and tacky dough forms, 3 to 4 minutes. Place dough in mixing bowl with a little olive oil, cover bowl with a plate, and let rise until doubled in size, 90 minutes.
Punch dough down and transfer to a lightly floured work surface. Divide into 4 balls, cover each and let rest until dough rises slightly, 30 to 45 minutes. Roll into desired shapes and thickness.

Recipe Yield

4 servings

Recipe Note

The 'ancient grain' spelt is related to modern wheat, but it's actually an entirely different species. From what I hear, it's easier to digest, higher in protein and fiber, and to me at least, has a much better flavor and texture than other whole-wheat flours. Top with favorite pizza toppings!

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