Spelt Pizza Dough Recipe

This homemade spelt pizza dough recipe is highly digestible, low in gluten, very healthy and super tasty! Learn how to make this homemade spelt pizza from scratch —No stand mixer required.

Our spelt pizza dough recipe produces a softer texture inside, with a crispy crust!

Watch the Video Recipe!

If you prefer to watch a video recipe, click on the video below.

Subscribe to our YouTube Channel

More video recipes? Subscribe to our YouTube Channel (it’s FREE) and click the bell to get notifications when we release a new video recipe!

About Spelt Flour (AKA Farro)

Farro is one of the world’s most ancient grains. It is a whole grain and one variety of farro is known as ‘spelt.’ Farro was the grain most used in ancient Roman times. However, it fell out of favor when the softer modern wheat variety arrived. This is because farro (spelt) have fewer grains per plant and are tougher to process into flour.

Is this spelt pizza dough healthy?

It’s sooo healthy! Spelt is a whole grain and in our recipe we used the whole grain version of spelt. Spelt is naturally high in fiber, low in gluten and nutty and delicious in taste.

Is spelt flour easy to work with?

In general, whole grain flour is low in gluten. That makes it easy to digest and healthy. However, by adding just a tiny bit of higher gluten to our spelt pizza dough recipe, we achieve a pizza structure that’s a bit softer than some of the other spelt dough recipes you’ll find online.

Kneading spelt pizza dough

How to Make Spelt Pizza: Tips

Add the salt at the end.

Salt is known to inhibit yeast if it comes in direct contact. Since we need all of the rise we can get in this low gluten dough, we recommend adding the salt at the end once the dough is mixed together. This is a common strategy in some types of bread making.

Use a stand mixer if you’ve got one!

In our video recipe, we show how to knead spelt pizza dough by hand. However, a stand mixer with a dough hook will do a wonderful job of kneading— so use that if you have one!

Use a container for the rise that is the same shape as your pan.

Believe it or not, dough tends to maintain the shape that it rises into. That works in our favor because a dough that has leavened in a rectangular container will be easy to stretch into a rectangular pan. Using a circular pan to bake? Let the dough rise in a round bowl.

If you try to work against the shape that the dough has already taken during the leavening, it will be much harder to stretch!

Use semolina flour to stretch the dough.

One thing that can ruin a delicious homemade pizza is clumps of flour baked into the bottom. This gives a heavy, unpleasant texture to an otherwise delicious homemade pizza.

Instead, use a little semolina flour (which is coarser) to keep your pizza dough from sticking as you stretch it. Then, be sure to shake off any excess before

Lovely pizza dough structure!

Discover More Cheesy Italian Food Recipes


As an Amazon Associate, we earn from qualifying purchases. This means at no extra cost to you, PIATTO may earn a small commission if you click the links and make a qualifying purchase.

Print

Spelt Pizza Dough Recipe

Italy's healthiest pizza dough! Learn how to make a tasty spelt pizza dough recipe with one of Italy's ancient grains. Soft inside and crispy outside. It will change your mind about whole grain pizza dough!
Course Main Course
Cuisine Italian
Diet Vegetarian
Keyword baking, healthy, pizza
Prep Time 20 minutes
Cook Time 13 minutes
Rise Time 7 hours
Total Time 7 hours 33 minutes
Servings 2 pan pizzas

Equipment

  • 1 large mixing bowl or stand mixer with a dough hook
  • 2 baking sheets 16" x 12" (30 cm x 20 cm) – or one larger pan

Ingredients

  • 18 oz whole grain spelt flour "farina di farro" in Italian
  • 3.5 oz bread flour or all-purpose flour
  • 5 oz semolina flour
  • 1 tbsp fine salt
  • 2 g dry yeast
  • 2 cups water

Instructions

Make the Dough

  • Combine all of the flours and the yeast in a large mixing bowl or stand mixer.
  • Add the water and mix until the dough is shaggy. Mix in the salt.
  • Knead the dough until it is smooth and elastic
  • Let dough rest (covered) for 30 minutes.
  • Fold the dough like a letter, then like a book. Continue these folds until the dough can no longer be folded.

First Dough Rise

  • Cover and let the dough rise for 4 hours. Place the dough in a container that is the same shape as the shape of your final baking tray. So, choose a rectangular container if you want to bake your pizza as a rectangle.

Second Dough Rise

  • Lightly flour a work surface. Let the risen dough fall onto the work surface, keeping its shape. Divide the pizza dough in two (if making two pizzas).
  • Stretch each piece of dough to the size of the baking tray. Use your fingertips to press around the entire outside of the dough. Then use your fingertips to press inside to stretch the dough out. Shake off any loose flour…
    Transfer each piece of stretched dough to a baking tray. Adjust the dough to fill the tray. Cover both trays (with plastic wrap, damp tea towel or a container). Let the dough rise another 3 hours.

Bake the Pizza

  • Preheat the oven (static) to 575° F (300° C). Bake the pizzas one at a time, in the lower ⅓ of the oven. Or, bake directly on a baking stone sitting on the bottom of the oven floor. Add any toppings you'd like (except cheese or ingredients that should remain fresh). Bake for 9 minutes.
  • Add any cheese and return to the oven until golden— about 3 minutes.

Video

Notes

How to Use a Baking Stone (for this recipe)
To use a baking stone to bake your pizza, place the baking stone on the oven floor or on a rack in the lower 1/3 of the oven. 
Preheat the stone as the oven preheats. Place the baking tray with the pizza directly on the stone. This should provide an even, high-heat bake.

 

About the author

Classic recipes from Italy and beyond. Traditional Italian Cooking and Mediterranean Diet recipes!

PIATTO™ Recipes bring traditional Italian food recipes to your table with our tested, step-by-step recipes and videos. You'll find the best Italian recipes for breakfast, lunch, dinner and dessert. Always tested, always delicious.

1 thought on “Spelt Pizza Dough Recipe”

Leave a Comment

Recipe Rating




Exit mobile version