Spelt Pizza Dough

This easy Spelt Pizza Dough recipe makes delicious crispy pizza bases or pizza rolls in just a few minutes! This is a healthy pizza dough recipe made with wholesome white spelt flour, high in protein and fiber for a healthier pizza night.

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I love pizza, my kids love pizza, and my husband loves pizza. I don’t want to make a different dough for everyone, so this recipe is the perfect alternative to my Vegan Pizza Dough as it’s healthy enough for me, vegan for Damien, and it makes perfect pizzas for the kids.

Why Spelt Flour In Pizza Dough?

Nutrition-wise, spelt is a great choice to add vitamins, minerals, fiber to the body. It’s also more water-soluble and lower in gluten than wheat, and therefore, it’s easier to digest.

Ingredients and Substitutions

Spelt and wheat flour are very similar, and usually, you can swap one flour for the other in any baking recipe. But since spelt flour contains a bit more fiber and protein, it also makes dough tougher. As a result, spelt flour absorbs water more than all-purpose wheat flour.

So to make a soft, stretchy spelt pizza dough, it’s important to add a bit more liquid to the dough to achieve the right pizza crust texture or a bit less flour.

• Spelt Flour – You need about 4 cups of spelt flour for this recipe, including some extra to roll the dough. Don’t use whole spelt flour, or the dough will be way too dry. You must use white spelt flour for this pizza dough recipe. You can use this recipe using all-purpose flour, but you may need to decrease the water slightly.
• Salt and Garlic powder – for flavor.
• Lukewarm Water – think bath temperature about 37°C (98°F).
• Instant Dried Yeast – This gives the dough it’s light and fluffy texture before baking, making it soft when baked.
• Olive Oil – You need some fat in the dough, so might as well use a healthy and tasty option.

How To Make Spelt Pizza Dough

1. In a bowl, combine warm water, sugar, and instant dried yeast. Whisk, cover the bowl, and set it aside for 5 minutes until foamy.

2. In a large mixing bowl or the bowl of your stand mixer, combine spelt flour, salt, and garlic powder.

3. Make a well in the center of the flour, then stir in the activated yeast mixture and olive oil.

4. Knead the dough directly in a stand mixer using the dough hook attachment on speed 2 until the dough comes together. You can also stir it by hand with a wooden spoon until the dough form. Then, transfer onto a lightly floured surface and knead the dough for 5 minutes by hand.

5. Adjust the dough, adding more water one teaspoon at a time if the dough is too dry, or adding more flour one tablespoon at a time if the dough is too wet.

6. The dough is ready to rise when it’s soft and elastic. To test, poke the dough ball with your finger. If it bounces back, it’s ready to rise.

7. Place the dough in an oiled mixing bowl, cover with plastic wrap, and a clean kitchen towel on top.

8. Place the bowl in a warm place or preheated oven to 110°F (45°C) for about 40-60 minutes or until the dough doubles in size.

9. Sprinkle some flour on top of the raised down, punch down with your hands to deflate, and then transfer onto a floured surface.

10. Knead again for 2 minutes, adding remaining flour if sticky.

11. Divide dough into 4 dough balls.

12. Then roll each dough ball on a floured surface into 10-inch pizza bases (25 cm) for a thin pizza crust or 8 inches for a regular crust. Transfer the rolled pizza dough onto a preheated pizza stone or baking sheet lined with parchment paper or a non-stick pizza pan.

13. Spread toppings on the pizza starting with flat ingredients first like 1/2 cup pizza sauce, spinach, mushrooms, zucchini, then your cheese of choice – we used vegan shredded mozzarella.

Storing Pizza Dough

You can store the pizza dough in the fridge after its second kneading time. Place the dough in an oiled airtight container and refrigerate for up to 2 days. When needed, add more flour to knead and roll the dough into a pizza base

Freezing Pizza Dough

To freeze pizza dough, knead the dough 2 minutes after its first rise. Then, divide the pizza dough into 4 dough balls and freeze each ball individually in airtight containers wrapped in plastic wraps. Thaw pizza dough the day before at room temperature.

Freezing Pre-Cooked Pizza Base

You can also pre-bake rolled pizza bases and use the frozen pizza base directly to make pizza. You don’t need to thaw prebaked frozen pizza bases. To pre-bake your pizza base, bake on a pizza pan for 10 minutes at 350°F (180°C).

Pizza Dough Troubleshooting

Pizza dough is not difficult to prepare, but there are always challenges when it comes to baking, so below, I listed some tips and tricks to troubleshoot your dough.

• Too wet – add more flour one tablespoon at a time, knead well between each addition to incorporate, and give time to the gluten from flour to incorporate.
• Too dry – add more lukewarm water, not cold! Always add one teaspoon at a time to avoid a sticky dough.
• It didn’t double in size – that’s not a big deal. The dough just needs warmth, so preheat the oven to about 110°F (45°C). Place the bowl with the dough in the oven until it rises.

More Flatbread and Bases Recipes

Chickpea Pizza Crust

Vegan Pizza Dough

Spinach Tortillas

Red Lentil Flatbread

Spelt Pizza Dough

This easy spelt pizza dough recipe makes delicious pizzas or pizza rolls.

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Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Raise: 1 hour hr

Total Time: 1 hour hr 25 minutes mins

Course: Dinner

Cuisine: American, Italian

Servings: 2 Pizza Bases (10 inch)

Calories: 510.2 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 3 ¾ – 4 cups Spelt Flour - plus more to roll dough
• ▢ 2 teaspoons Sugar
• ▢ 2 ¼ teaspoons Instant Yeast
• ▢ 1 ⅓ cup Lukewarm Water - 37°C (98°F)
• ▢ 2 tablespoons Olive Oil - and some more to grease the bowl
• ▢ ¼ teaspoon Garlic Powder
• ▢ 1 teaspoon Salt

Instructions

• In a small mixing bowl, whisk yeast, sugar, and lukewarm water. Set aside for 5 minutes until foamy.
• In another bowl or the bowl of your stand mixer, add white spelt flour, salt, and garlic powder. Give a good stir or use the hook attachment to blend for a few seconds on speed 2.
• Make a well in the center of the flour and add the yeast mixture and olive oil.
• Mix with a wooden spoon to bring the ingredients together into a dough, then transfer onto a floured surface and hand knead for 5 minutes, until smooth, elastic, and not sticky.
• Knead the dough in your stand mixer with the dough hook for 4-5 minutes.
• If too sticky, add a little more flour one tablespoon at a time. If too dry, add a teaspoon of water at a time. You know the dough is ready to raise when you poke it with your finger, and it slowly bounces back. If not, keep kneading adjust flour and water to get the consistency seen in the picture above in this post.
• Place the dough in a lightly oiled bowl, cover with a piece of plastic wrap and a clean kitchen towel on top. Place the bowl in a warm place, or an oven preheated to 110°F (45°C) for about 45 minutes to 1 hour or until the dough puffs and doubles in size.
• Remove dough from the bowl, punch down to deflate, and knead again on a floured surface for about 2 minutes, adding flour if too sticky.
• Divide dough in 4 to make a pizza base or in half to make pizza rolls. Then roll each dough ball on a floured surface into a 10-inch pizza base (25cm) for thin pizza crust or into an 8-inch disc for a regular crust.
• Transfer the rolled dough on a baking sheet or pizza pan covered with parchment paper. Spread the toppings on the pizza base, starting with pizza sauce, then any flat toppings, and finally the cheese of your choice. Bake at 425°F (220°C) for 12 minutes until the dough is crispy and the cheese has melted.

Storage

• You can freeze leftover pizza dough in an airtight container or pre-roll and pre-bake the crust for 10 minutes at 325°F (180°C), cool down, and freeze.
• For the pre-baked rolled crust, you don't need to thaw the pizza dough. Simply add your toppings to the frozen base and bake at 400°F (200°C) until the cheese has melted and the crust is crispy.
• Thaw uncooked frozen pizza dough at room temperature before using and roll with extra flour to form pizza base/pizza rolls.

Equipment

Measuring Cups and Spoons

Mixing Bowl

Stand Mixer

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Nutrition

Serving: 1pizza base | Calories: 510.2kcal | Carbohydrates: 81.4g | Protein: 16.8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5.4g | Sodium: 588.6mg | Potassium: 66.9mg | Fiber: 15.8g | Sugar: 1.5g | Vitamin B12: 0.1µg | Vitamin C: 0.1mg | Calcium: 2.6mg | Iron: 5.2mg | Magnesium: 3.8mg | Phosphorus: 43.8mg | Zinc: 0.5mg