100% spelt flour pizza dough, with a time-saving single rise method. You need just over an hour and five ingredients to make your own pizza from scratch. This recipe makes enough for two regular pizzas.
Add the water and olive oil to a large mixing bowl and whisk in the yeast. Set aside for 10-15 minutes to allow the yeast to bloom. If using instant yeast, it can be added with the flour.
250 ml water, 2 1/4 teaspoons active dry yeast, 2 tablespoons olive oil
Add the flour and salt, then mix with a wooden spoon until a shaggy dough forms.
400 grams spelt flour, 1 teaspoon sea salt
Tip the dough out onto a lightly floured work surface and knead until fairly smooth and soft, about 6-8 minutes. Don't add more flour. Scrape the dough off the counter with a bench scraper if needed.
Once kneaded, place the dough back into the mixing bowl and cover with a damp tea towel. Set in a warm, draft-free place to rise until doubled in size, about one hour.
Once the dough has risen, preheat the oven to 220°C (430°F) and gently punch the dough down to deflate. Divide the dough in half and freeze half for later, or make two pizzas now.
Roll the dough out into a circle (or desired shape) to the thickness you'd like. Mine is usually about 1.5 cm at the edges and a little less than 1cm in the middle.
Place the dough onto a lined or greased baking sheet and top with any desired toppings. Bake for 10-12 minutes, or until golden. Serve immediately.
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Notes
To freeze the dough for later, simply place it in an airtight container and freeze for up to a month. Thaw in the refrigerator before rolling out and using as normal.I recommend using the metric (weight) measurements for this recipe for best success.