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Spelt Pizza Dough
Contributed by: Melinda
This recipe is for a bread maker.
To bake the pizza,
use a baking stone preheated in the oven at 450
to 500 degrees. This is designed for no pre-baking of the dough. Just top sparingly and bake. Place pizza on preheated stone with a pizza peel.
What you need
- 3/4 cup plus 2 tablespoons water
- 1 tbl Olive Oil
- 3/4 tablespoon agave syrup
- 1/tsp salt
- 2 1/2 cups white spelt flour
- 1 1/2 tsp bread machine yeast
How to make it
- Place all ingredients in machine in recommended order and select the dough setting.
- If you make the dough ahead, it can be placed in an oiled bowl and loosely covered with plastic wrap. Put in the refrigerator until ready to use for up to 3-4 hours
- Divide dough into two portions
- On a floured surface, press into rounds, pressing toward the edge to create a small lip - you can lift and let the weight pull the dough out from the center, rotating to maintain a rounded form
- Let rest 10-15 minutes before continuing (I've let it rest longer, but be cautious if the room is very warm, it can become difficult to handle)
- Top as desired and bake at 450-500 degrees for 10 minutes until crust edges are browned, or in a
pizza pan at 400 degrees for 25-30 minutes until crust is golden brown
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