Comments on: Spelt Pizza Dough

By: Farm Fresh and Local « repast

Farm Fresh and Local « repast — Fri, 27 May 2011 16:16:10 +0000

[...] and make it with other greens. For the pizza, quick Google search turned up this recipe for Spelt Pizza Dough and I was all [...]

By: Ty

Ty — Fri, 27 May 2011 16:15:00 +0000

I got a bag of spelt flour in my CSA share a couple of weeks ago and this recipe was perfect. Thanks!

By: Andrea

Andrea — Fri, 11 Mar 2011 12:24:47 +0000

Yes, that’s correct! Though if you want some salt, you are free to add in a small pinch! :)

By: Mrs. T.

Mrs. T. — Thu, 10 Mar 2011 19:21:05 +0000

Is it correct that there’s no salt in the dough?

By: Peggy

Peggy — Mon, 14 Feb 2011 06:23:58 +0000

I just made this with half whole wheat and half all purpose flour. I let the dough rise in the refrigerator over night and just let it stand on the counter for an hour or so at room temperature before rolling out the pizzas.. It was easy and tasty, so thanks for sharing it!

By: Our Favorite Pizza | Ash & Lew Plus 2

Our Favorite Pizza | Ash & Lew Plus 2 — Fri, 04 Feb 2011 02:43:19 +0000

[...] the pizza dough I used this recipe for Spelt Pizza Dough and it was wonderful! Definitely the best dough I have every made. I [...]

By: Dawn

Dawn — Sun, 09 Jan 2011 21:57:52 +0000

said ~ say…

By: Dawn

Dawn — Sun, 09 Jan 2011 21:57:35 +0000

You can said, cut and pasted !! LOL Thanks for sharing this. I have never heard of spelt flour. I will probably try whole wheat flour. :)

By: Rochelle

Rochelle — Fri, 13 Aug 2010 16:00:14 +0000

Thanks for this Andrea. I made it today for lunch with my little girl’s friend who is 4. I don’t have a mixer so did it by hand and made it with quick yeast instead of active (this might be the same thing I am not sure but I made it differently because I think it is different). This is what I did:

I mixed the 2 flours together in a bowl with just 1 tsp of quick yeast (because 3 cups of flour weighed about 500g and the packet says 1 tsp of quick yeast for 500g of flour). I then added the sugar to the dry mix and then mixed in to all of this the water. Then I mixed it all together with a wooden spoon until the mixture got craggy and then added the olive oil, then I got my hands involved and kneaded into a soft dough ball, adding more water as required. Then I let rise as you suggest, beat it down, shaped, topped, cooked and ate!

It was delicious! Thank you!

By: Scott Foster

Scott Foster — Sun, 16 May 2010 22:03:12 +0000

I am going to try this out right away. I have a waffle batter recipe that I have worked out in much the same fashion. My wife and I prefer the grainy texture, as well as the fact that is is almost all fiber carbs – low glycemic (that is the real value, Kilax). However, I mix my spelt wtih soy flour when my daughter and son-in-law join us for Sunday brunch.