{"id":10732,"date":"2010-03-07T12:24:00","date_gmt":"2010-03-07T16:24:00","guid":{"rendered":"http:\/\/foodembrace.com\/?p=10732"},"modified":"2010-03-07T12:24:00","modified_gmt":"2010-03-07T16:24:00","slug":"spelt-pizza-dough","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/03\/spelt-pizza-dough\/","title":{"rendered":"Spelt Pizza Dough"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC-yeast_pizza_dough.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-10733\" title=\"Bloomed yeast\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC-yeast_pizza_dough-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC-yeast_pizza_dough-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC-yeast_pizza_dough.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Pizza!!\u00a0 I don&#8217;t know why it took me so long to finally post my dough recipe but here we are, woo!<\/p>\n<p>Scott and I started Pizza Thursday I think in early 2009.\u00a0 We love pizza and we decided that if we have it every week then we would be more open to playing with toppings and sauces.<\/p>\n<p>Also because we have had trouble finding pizza we like in Columbus.\u00a0 I know everybody has places they like but some of them are a little too far for us to travel for pickup for a Thursday night.<\/p>\n<p>In order to satisfy our love for pizza we had to make our own.\u00a0 I originally started out buying pizza dough from Whole Foods which was fine but it wasn&#8217;t awesome.\u00a0 Plus it was pricey.\u00a0 Yes it was still cheaper than buying a pizza out but if I made my own crust, I could save us loads of cash.<\/p>\n<p>I searched around for dough recipes and started playing around with what I found.<\/p>\n<p>It took me a few months to fully develop this dough and find out what worked for me and what flavors we really liked.\u00a0 Once I got this down, I haven&#8217;t even looked at any other dough.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Spelt Pizza Dough<\/strong><\/p>\n<ul>\n<li>2C Spelt Flour<\/li>\n<li>1C Unbleached All-purpose flour<\/li>\n<li>1C Warm water + extra<\/li>\n<li>1TBSP Active Yeast<\/li>\n<li>1TBSP Cane Sugar<\/li>\n<li>1TBSP Olive Oil + extra<\/li>\n<\/ul>\n<p>You need a stand-mixer for this, it makes life a lot easier.\u00a0 If you don&#8217;t have one, you can probably mix this by hand but I haven&#8217;t tried that so I cannot make any promises!<\/p>\n<p>In a small non-reactive bowl (like glass) pour in the cup of warm water.\u00a0 Slightly warmer than room temperature but not &#8220;hot&#8221;.\u00a0 You should be able to stick your finger in the water and keep it there without feeling like the water is too hot.\u00a0 To the warm warm add in the yeast and sugar, gently stir.\u00a0 Allow yeast mixture to sit for about five minutes so it can bloom.\u00a0 The picture above is that of bloomed yeast.<\/p>\n<p>Fit your stand mixer with the dough hook and add in the yeast mixture to the mixing bowl.\u00a0 Add in the unbleached AP flour and gently mix for about 2 minutes.\u00a0 Stop mixer and add in the spelt flour and 1TBSP of olive oil.\u00a0 Continue to mix on a low speed.\u00a0 At this point you will notice that more water needs to be added to help the flour bind and stick together.\u00a0 Again with warm water, slowly add some to the mixture as it mixes.\u00a0 About 1TBSP at a time.\u00a0 Some days you might not need much and other days you might need a few.\u00a0 Keep an eye on it as it mixes.\u00a0 You&#8217;ll see the dough start to pull together and form a ball. You should be able to touch the dough and it shouldn&#8217;t stick to your fingers.<\/p>\n<p>In a large mixing bowl, drizzle it with some olive oil and smear it around the bowl.\u00a0 Once the dough has reached the ball stage, put it in the mixing bowl and turn it so that it&#8217;s coated in oil.\u00a0 Drape the bowl with a warm damp towel and let it do it&#8217;s thing rising and going.<\/p>\n<p>Let it rise for at least an hour and a half then do as you please with it.\u00a0 Roll it out and start topping it for pizza!<\/p><\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC_pizza_dough.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-10734\" title=\"Pizza Dough \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC_pizza_dough-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC_pizza_dough-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/03\/OHC_pizza_dough.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>You don&#8217;t have to use spelt, you can use whole wheat, whole wheat pastry, or all AP flour if you want.\u00a0 We just prefer the taste and texture of spelt.<\/p>\n<p>You can also flavor the dough.\u00a0 I&#8217;ve added herbs, hot sauce, and loads of different seasonings.\u00a0 You will want to add those when you add in the spelt flour.\u00a0 Not too much, you just need a bit to season the dough.<\/p>\n<p>This makes a good bit of dough, enough for me to roll out to a rather large pizza.\u00a0 It provides enough that I can have three pieces, Scott has four, and then there are four to five slices leftover for Scott to have later.\u00a0 You can split it and make smaller pizzas.<\/p>\n<p>Sometimes I let it rise for an hour, turn it over punching it down and let it rise again.\u00a0 Sometimes I let it rise for hours before pulling it out to start the pizza.\u00a0 It&#8217;s really forgiving and very easy to play around with.<\/p>\n<p>Once you get used to making dough it literally takes at most 10 minutes and you&#8217;re done.\u00a0 Easy peasy!<\/p>\n<p>Just a tip, for those that are vegan, you don&#8217;t necessarily have to look for vegan specific dough recipes.\u00a0 Most straight pizza dough recipes are already vegan because there&#8217;s no dairy or animal products in the dough.<\/p>\n<p>Now there&#8217;s no excuse for you to not try making pizza at home!<\/p>\n<p>Have fun guys and remember, always play with your food!\u00a0 Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pizza!!\u00a0 I don&#8217;t know why it took me so long to finally post my dough recipe but here we are, woo! Scott and I started Pizza Thursday I think in early 2009.\u00a0 We love pizza and we decided that if we have it every week then we would be more open to playing with toppings [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[33],"tags":[20,31,69,64],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-2N6","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/10732"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=10732"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/10732\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=10732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=10732"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=10732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}