Homemade spelt pizza is a regular occurrence here for dinner… it’s so simple and tasty and such a good way to use up random veggies and things hanging out in the fridge, hence ‘kitchen sink’ pizza.
This dough uses a more yeast than my Spelt Flour No Knead Bread recipe and that’s mainly for convenience so it rises fast. I’ve also become a BIG fan of BBQ sauce on pizza, it gives it this delicious smokiness that tomato paste or pizza sauce alone just can’t do. I combined tomato and BBQ sauce on a pizza the other night for the first time and it was a big hit.
Experiment with whatever you have on hand. Above in the first image: salami, onion, garlic, bell pepper, mini tomatoes and mozzarella. To. Die. For.
Below the recipe for the spelt pizza dough I’ve written out what ingredients usually end up on my “kitchen sink” pizza to give you a starting point. Feel free to experiment! I usually add some kind of protein (salami, cooked chicken, bacon or all of them!), whatever veggies you have on hand and some kind of cheese. Mozzarella is usually my first pick, but I also love bocconcini, cheddar, greyure, parmesan; they are all good! Drizzled with hot sauce and extra virgin olive oil (or dunked in ranch for my man) I could literally eat this pizza with different toppings every night.
Update April 14, 2020: I completely re-worked this recipe and instructions after creating AMAZING pizza dough with regular flour using Bonnie Ohara’s recipe in Bread Baking for Beginners. If you want to learn how to make exceptional bread and other dough this book is an absolute must have.
If you liked this recipe you are going to love these ones!
Spelt Pizza Dough
Spelt Pizza Dough
- 100 g organic whole spelt flour fine grind if available
- 400 g organic all purpose, unbleached spelt flour (also known as white spelt flour)
- 2 tsp sea salt
- 2 tsp instant yeast
- 400 grams slightly warm water
- extra virgin olive oil
"Kitchen Sink" Pizza Toppings
- 1/2 cup pizza sauce or tomato paste and dried or fresh herbs
- 4 tbsp BBQ sauce
- 12 salami slices or pepperoni, bacon, cooked chicken, leftover ground beef, etc
- 2-3 large garlic cloves sliced very thin
- 1/4 medium onion sliced very thin
- 1/4 red, orange or yellow bell pepper sliced very thin
- 2 cups pizza mozzarella shredded (or other combination of cheeses)
In a medium bowl, swirl the yeast into the warm water and set aside for a few minutes to allow the yeast to swell and activate. Add the spelt flours on top of the water and yeast, then the salt on top of the flour. Mix with your hands (or a large wooden spoon if you don't like getting sticky) until the ingredients are completely combined. The dough should be wet, tacky and sticking to your fingers. If it is not, continue adding warm water in 1 tbsp increments until you achieve the right consistency.
Cover the bowl with a clean dish towel and allow to rest for 20 minutes so the flour can absorb the water. After 20 minutes, stretch and fold the dough to tighten the gluten. Imagine the bowl is a clock. Starting at 12 o'clock grab a small amount of dough with wet fingers where the dough meets the bowl. Lift the dough, gently stretch it towards 6 o'clock and press it back down to the rest of the dough. Turn the bowl a little and repeat this process around the edge of the dough twice or until you can feel and see the dough tighten. Cover the bowl again and allow to rise at room temperature for 1.5 - 2 hours or until the dough has doubled in volume.
Using a dough scraper or spatula, remove the dough onto a well floured work surface. Lightly flour the surface of the dough, then divide it in half using a sharp knife or dough scraper. Shape each piece into a ball, then flatten each slightly to form a disk shape. Flour the top of each and cover with the dish towel for 30 minutes.
While the dough is resting, pre-heat the oven to 500 degrees F or as high as it will go (for those with gas ovens, use bake mode NOT convection mode). Prepare desired sauces and toppings. Oil two round pizza baking pans or two 13 x 18 rectangular sheet pans with extra virgin olive oil.
After 30 minutes, flour your hands and flatten one disk of dough into a larger circle (or rectangle if you are using sheet pans). With floured fingers, dimple around the edge to create the crust, then gently stretch the middle over your knuckles before placing on the pizza pan or sheet pan. Repeat with the other disk of dough.
Add the sauce and toppings you desire and bake one pizza at a time on the bottom rack for 10 - 15 minutes or until the edges are slightly charred and the crust has puffed up pulled away from the sides of the pan. Allow to cool for a few minutes then transfer it to a large cutting board to slice.