By fannythefoodie 7 Comments
Hey there! Today I want to share my basic pizza dough recipe which can be used as a base to any kind of pizza, however, on Sunday I will share three simple Pizza recipes with you. They are all going to be incredibly tasty, simple to make and only require a handful of ingredients. How does that sound?!
The three Pizzas are going to be called:
The Mean Green
The Hummus Beet
The Crunchy Indian
Here’s a little sneak peek on what one of the pizzas will look like:
How-to: Spelt Flour Pizza Dough
In my opinion bread baking is one of the most challenging things to master in the kitchen, however, if you follow all of the instructions it should defnitely work out and I think this incredibly easy pizza dough is the perfect way to start making your own bread dough.
It is, however, important to stick to a few key rules, otherwise your dough just won’t turn out.
- Do not use HOT water! Hot water kills the yeast and prevents it from activating.
- Make sure to knead enough but not too much. There are two things to watch out for which will tell you if you can stop kneading your dough. 1. It has developed a smooth surface. 2. When you cut into it there will be lots of little air holes through out the dough.
- Do not let your dough rise in the freezing cold or in very hot temperatures. Room temperature is perfect.
- Bake in a really hot oven (240°C)! It is best to place the empty pizza on it and add the toppings while the pizza base is already sitting on the preheated baking tray.
Now, that you all perfectly know what to do /not to do when making pizza dough, let’s get started.
Spelt Pizza Dough:
4.3 from 3 reviews
Basic Recipe: How to make Spelt Pizza Dough?
Prep time
Cook time
Total time
Author: Fanny Frey
Recipe type: pizza dough
Cuisine: plantbased
Serves: 3
Ingredients
- 350g spelt flour
- 1 tsp salt
- 20g yeast, crumbled
- 220ml water, lukewarm (not hot!!!)
- semolina for baking
Instructions
- Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes.
- After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneading with your hands. I decided to switch to kneading on the countertop as it makes it a whole lot easier. Knead the dough for about five minutes. Rub your dough in olive oil and place it in a large bowl, I just used the mixing bowl I used priorly. Cover with a towel and let it rise for 1 hour or until it has doubled in size.
- Attention: You might think you added way too little water, but be patient and try it this way, otherwise your dough will get to sticky!
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Reader Interactions
Comments
sofia saysI am dying! yummy! Hugs from Zurich //Sofia ( http://www.sofiacm.com )
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- fannythefoodie says
Thanks Sofia:)!
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- Bitesmind says
Wow. Those are my favorite ingredients when it comes to making pizza. You inspired me. Thank you!
Reply
- fannythefoodie says
Aw thank you! Glad I inspired you:)
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- AJ says
Hello! Please tell me how much semolina you use, and when do yo incorporate it into the recipe?
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- fannythefoodie says
Hi, I use about 2 tbs per Pizza but it doesn’t really matter how much you use:) It’s just to sprinkle on to the pizza dough before baking.
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- Hannah Flack says
This was yummy! I’ve never made spaghetti squash before and I’m not sure if it’s supposed to me soft or not when it’s done. My squash was on the larger side so maybe I should have cooked it longer.
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