Spelt Pizza Dough

Phil and I are one month away from our wedding day and are getting very very excited! But we are also realizing just how expensive weddings are, and with that in mind, decided to have a quiet weekend at home. Instead of going out on the town (or even just the sleepy village where we live) we made our own pizza from scratch and watched movies on Phil's laptop. It was exactly what we both needed - to relax at home and save a little money too.

This pizza dough was a breeze to make, thanks in large part to my food processor. Of course, it isn't vital to use machinery in this recipe, but it certainly makes life easier. I decided to use whole grain spelt flour instead of wheat flour, and painstakingly sifted the bran away - which took about 15 minutes. If you would like to make a smoother dough, feel free to use white flour, but what kind of nutrition advisor would I be if I didn't suggest you use a wholegrain variety? Pizza can certainly be healthy and still taste like the real thing (i.e. you don't have to use a pita pocket as a pizza crust).

Phil made the pizza sauce by combining chopped tomatoes, onion, garlic, olive oil, balsamic vinegar, crushed chilies, and a secret blend of herbs and spices that even I don't know.

The toppings are up to you, but we went with some nice fresh ingredients from the farmers market. Mine had artichoke hearts, anchovies, soft rosemary goats cheese, sunblush tomatoes, toasted pine nuts, and some salad leaves. Superb!

Spelt Pizza Dough

makes 1 large or 2 small pizzas; based on a Mark Bittman recipe

The particulars:

  • 3 cups wholegrain spelt flour
  • 2 tsp sea salt
  • 2 tsp instant yeast
  • 3 tbsp extra virgin olive oil
  1. Combine the flour, salt, and yeast in a food processor. turn on, and drizzle in 1 cup of water and 2 tbsp of the oil through the feed tube. Add more water if necessary and process until the dough comes together into a large ball, about 30 seconds. If the dough is too sticky, add 1 tbsp at a time of flour. If it is too dry and not coming together, add more water, 1 tbsp at a time.
  2. Sprinkle flour on a work surface and place the dough ball on top. Knead for a few seconds until smooth and rounded.
  3. Pour the last tablespoon of olive oil into a bowl and place the dough ball inside. Roll it around to coat it in the oil, then cover the bowl with cling film and leave to rise for about 2 hours. You can place it in the fridge to lengthen the rising time - about 6-8 hours.
  4. When it is ready, divide into 2 separate dough balls if you are making 2 smaller pizzas (or keep it as one) and roll out on a floured work surface to your desired size. Grease 2 baking sheets (or 1 large one) and place the doughs on top, stretching it out with your fingers if you wish. Leave to rise a little more while you prepare your toppings.
  5. Place in a hot oven (450-475F) for about 15-20 minutes, rotating once.