Rating: 4.89 stars
28 Ratings
  • 5 star values: 25
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary test

prep:
15 mins
additional:
2 hrs 20 mins
total:
2 hrs 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.

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  • 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.

Nutrition Facts

347 calories; protein 12.7g; carbohydrates 66.7g; fat 5g; sodium 485.8mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 5 stars
10/11/2015
I have made many spelt pizza dough recipes, getting soggy crumby bottoms that stick to the pan....This one is hands down, the BEST. I followed the recipe to a T, and got a wonderful little pizza, with a crunchy base and a soft middle. It held up well to the toppings I added--and one of the pizzas was a meatlovers, so it had a lot of toppings on it. My family avoids wheat as we do not tolerate it very well, however we digest spelt just fine. I don't think I'll find a better recipe than this one, so I think I'll stop looking! Although I am wondering if this one might lend itself to my grill....we'll see! Read More
(13)
28 Ratings
  • 5 star values: 25
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/11/2015
I have made many spelt pizza dough recipes, getting soggy crumby bottoms that stick to the pan....This one is hands down, the BEST. I followed the recipe to a T, and got a wonderful little pizza, with a crunchy base and a soft middle. It held up well to the toppings I added--and one of the pizzas was a meatlovers, so it had a lot of toppings on it. My family avoids wheat as we do not tolerate it very well, however we digest spelt just fine. I don't think I'll find a better recipe than this one, so I think I'll stop looking! Although I am wondering if this one might lend itself to my grill....we'll see! Read More
(13)
Rating: 5 stars
08/16/2016
Just as a tip make sure you are not overzealous with the amount of dough you use for an individual pizza. After the dough rises slightly its a good idea to stretch it out relatively thin so you end up with a lighter feeling pizza. It's heavy if you use regular/fast food pizza thickness. You can also make small pizza pockets or eat thirds or halves of individual pizzas. Read More
(9)
Rating: 5 stars
05/05/2016
Turns out amazing baked on a pizza stone at 550!! Restaurant quality amazing!! Read More
(7)
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Rating: 4 stars
12/10/2016
This dough came together easily and baked up nicely. It has a nice flavor crispy texture with a bit of chew. I followed the advice from the video and heated it in a cast iron pan on the stovetop before baking and that was a mistake. The crusts burned on the bottom and it was unnecessary anyway since they baked plenty crispy at 475. Next time I'll try using a pizza pan and seeing if they might be a bit chewier that way. Read More
(4)
Rating: 5 stars
11/19/2015
Great recipe the crust is thin and crispy but everything holds together. I use regular spelt flour. Read More
(4)
Rating: 5 stars
01/28/2017
Phenomenal. Followed directions exactly (aside from cooking first in skillet) baked for about 15 min at 475. So easy to make and a really yummy thin crust. Thank you so much for sharing this! Read More
(3)
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Rating: 5 stars
09/06/2015
Easy to make and spelt is so much better for you. This is the only pizza base we use in our house. Read More
(2)
Rating: 5 stars
12/31/2015
Just perfect. My new favorite. Actually I never had a favorite spelt pizza crust till now. This one just works. Read More
(2)
Rating: 4 stars
08/13/2016
Tasty. But you need to do your research on spelt. It is NOT gluten-free so celiacs and other gluten-related diseases may NOT use this. It is much lower in gluten than bread wheat and has more nutrients. Makes it healthier for most of us to be sure and I use it frequently in my flour blends when I want a little more rising action. The two wheats belong to the same genera but spelt is either a different species or is a subspecies. Apparently this last issue is till being debated. Read More
(2)