Spelt Pizza Dough


The best pizza dough that always gives an amazing, soft and big pizza crust and dough.

Ingredients
  • 3 3/4 to 4 cups spelt flour
  • 2 teaspoons honey
  • 2 1/4 teaspoon instant yeast
  • 1 1/3 cup lukewarm water
  • 2 teaspoons olive oil
  • 1 teaspoon salt
Instructions
  1. In a large mixing bowl, whisk yeast, honey and lukewarm water. Set aside for 5 minutes until foamy.
  2. Add the olive oil, spelt flour and salt. Mix with a wooden spoon to bring everything together, then transfer to a floured surface and knead for 5 minutes until smooth, elastic and not sticky.
  3. Knead the dough and add more flour if too sticky, or more water if too dry. The dough is ready when you poke it with your finger and it slowly bounces back.
  4. Place the dough in a oiled bowl, cover and place the dough in a warm place for 1 hour until it doubles in size.
  5. Remove from the bowl and knead again on a lightly floured surface for 2 minutes, handling the dough gently. At this stage, add the right amount of flour depending on if it's too sticky or not. 
  6. Divide dough in 4 (for 4 small pizzas) or into 2 (for 2 large pizzas). Leave the balls of dough rest and rise a little for 20 minutes in separate bowls or plates. At this stage, it's okay to leave them uncovered.
  7. Once your sauce and topping are added, back at 425F (220C) for 12 minutes.