Herbed Spelt Pizza Dough
This Herbed Spelt Pizza Dough brings a rustic, earthy base to your favorite pizza toppings. It’s infused with aromatic herbs and is a healthier alternative thanks to spelt flour, making it perfect for a flavorful homemade pizza night.
Share
Ingredients for Herbed Spelt Pizza Dough
Spelt flour is the star here, offering a slightly nutty flavor and more nutrients than regular flour. Dried oregano, basil, and thyme bring a classic Italian aroma to the dough, while garlic powder adds a subtle depth. Salt enhances all the flavors, and sugar helps activate the active dry yeast, which makes the dough rise. Olive oil not only adds richness but also helps achieve a perfect texture.
Herbed Spelt Pizza Dough Tips & Tricks
- Use a pizza stone if you have one for an extra crispy crust.
- If your kitchen is cold, let the dough rise in an oven that’s been warmed to 200°F and then turned off.
- For a thicker crust, let the rolled-out dough rest for 10 minutes before adding toppings.
- Experiment with different herbs to customize the flavor.
Serving Ideas for Herbed Spelt Pizza Dough
Pair your herbed spelt pizza crust with a classic tomato sauce, fresh mozzarella, and a sprinkle of fresh basil for a Margherita-style pizza. For something different, try topping it with caramelized onions, goat cheese, and arugula for a sophisticated twist. A side salad with a light vinaigrette complements the hearty crust beautifully.
Frequently Asked Questions
- Can I use a different flour if I don't have spelt?
- Yes, whole wheat flour can be a substitute, but the texture will be slightly different.
- How do I know if my yeast is still active?
- If it doesn’t foam after 5-10 minutes, your yeast might be expired or the water temperature wasn’t right.
- Can I freeze the dough?
- Absolutely! Just wrap it tightly after the first rise and freeze for up to 3 months. Thaw in the fridge overnight before using.
Herbed Spelt Pizza Dough Recipe Walkthrough
Start by grabbing a large bowl and tossing in your dry ingredients: the spelt flour, oregano, basil, thyme, garlic powder, and salt. Give it a quick mix with your hand or a spoon to evenly distribute the herbs and spices. In another smaller bowl, dissolve the sugar in warm water, ensuring the water is about 110°F — think warm bath temperature. Sprinkle the yeast over the surface and let it rest for about 5 minutes until it’s nice and foamy.
Pour the yeast mixture and olive oil into your bowl of dry ingredients. Stir until the mixture starts coming together into a dough. It might look a bit shaggy, but that’s okay! Turn the dough out onto a floured surface and knead it for about 8 minutes. You’re looking for a smooth and elastic feel, which means the gluten is developing nicely.
Once your dough feels right, place it in a greased bowl, turning it a few times to coat it with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm spot. After about an hour, it should be doubled in size. Punch it down gently to release the air, then roll it out on a floured surface to whatever shape your heart desires. You’re ready to top and bake!
Why This Herbed Spelt Pizza Dough Works
- Healthier alternative to traditional pizza dough
- Infused with aromatic herbs for added flavor
- Easy to make with simple pantry ingredients
- Perfectly chewy and crisp texture
Ingredients
- 3 cups spelt flour
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/4 cups warm water (110°F)
- 3 tablespoons olive oil
Step-by-step Instructions
- 1. In a large bowl, combine spelt flour, oregano, basil, thyme, garlic powder, and salt.
- 2. In a separate bowl, dissolve sugar in warm water, then sprinkle yeast on top. Let it sit for 5 minutes until foamy.
- 3. Add the yeast mixture and olive oil to the dry ingredients, then mix until a dough forms.
- 4. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
- 5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- 6. Punch down the dough, then roll it out on a floured surface to your desired pizza shape.