Skip to main content New<> this month
Get the Allrecipes magazine

Spelt Pizza Dough

Rated as 4.89 out of 5 Stars
57k

"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!"
Added to shopping list. Go to shopping list.

Ingredients

2 h 35 m servings 347
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.
  2. 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.
  3. 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


Per Serving: 347 calories; 5 66.7 12.7 0 486 Full nutrition

Explore more

Reviews

Read all reviews 15
Most helpful
Most positive
Least positive
Newest

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...

Great recipe, the crust is thin and crispy, but everything holds together. I use regular spelt flour.

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 ...

Turns out amazing baked on a pizza stone at 550!! Restaurant quality amazing!!

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!

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 stov...

Just perfect. My new favorite. Actually I never had a favorite spelt pizza crust till now. This one just works.

Easy to make and spelt is so much better for you. This is the only pizza base we use in our house.

Wow John! Haven't tried it with spelt yet; I will. Cast iron is my favorite item to cook with. Just about everything I own is cast iron. I was doing a lot of fireplace cooking during Irma as...