Description
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!
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
Instructions
- 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.
Prep Time: 15 mins
Total Time: 2 hrs 35 mins
Servings: 4