Five Minute Spelt Flour Pizza Dough
Ingredients
- 500 g spelt flour (type 630)
- 1 packet (7 g) active dry yeast
- 1 teaspoon salt
- 1 pinch sugar
- 330 ml lukewarm water
- 4 tablespoons olive oil
For dusting
- Flour, for dusting
Toppings
- Tomato sauce, as desired
- Grated cheese, as desired
- Salami, as desired
- Ham, as desired
- Corn, as desired
- Bell peppers, as desired
- Broccoli, as desired
- Onions, as desired
- Arugula, as desired
- Other toppings as desired
Preparation
Mix spelt flour, yeast, salt, and sugar in a mixing bowl
Add lukewarm water and olive oil, and knead with a hand mixer for 4 minutes until smooth
Cover the dough and let rest for 45 minutes
Divide the dough into 4 equal portions and shape into balls
Cover and let rest for another 15 minutes
Preheat the oven to 220°C conventional or 200°C convection
Line two baking sheets with parchment paper
On a floured work surface, roll out the dough portions into four round flatbreads about 26 cm in diameter
Place the flatbreads on the prepared baking sheets and top with tomato sauce, grated cheese, salami, ham, corn, bell peppers, broccoli, onions, arugula, and other toppings as desired
Bake one sheet at a time in the preheated oven for about 12-14 minutes
Serve immediately
Tips
You can let the shaped dough balls rest covered in the refrigerator overnight; remove about 1 hour before continuing
Alternatively, reduce the yeast to 1 teaspoon (about 5 g) and let the dough rest for about 3 hours after kneading for more aroma and digestibility
