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Pizza Dough
This is a slightly modified version of King Arthur Flour’s Sourdough Pizza Crust that substitutes spelt for wheat.
Ingredients
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• 1 cup (give or take) of unfed/discard sourdough starter
• ¾ cup lukewarm water
• rounded ½ tsp. instant or active dry yeast
• 2½ cups light spelt flour
• 1 tsp. salt
• A little olive oil
Directions
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1. Turn your oven light on to create a warm place for the pizza dough to rise.
2. Separate your starter into two parts: one to feed and one for the pizza dough. You’ll need approximately one cup of starter for this recipe; put it in your largest mixing bowl. 
3. Pour the warm water over the starter and then sprinkle the yeast over it. (This will give the yeast a bit of a head start.) 
4. Add the flour and the salt to the bowl. 
5. Mix everything together with your hands. It will initially look messy before forming into a good dough. 
6. The dough should feel slightly sticky but not really stick to your hands or the counter. Don’t be afraid to add a little more flour or water to get the right consistency. 
7. Knead the dough for 7 minutes. This is an excellent opportunity to work out any frustration you’ve been feeling lately. The dough will become smooth and elastic. 
8. Grease your second-largest mixing bowl with olive oil using your hands. Lightly coat the dough in oil as well, put in the bowl and loosely cover it. 
9. Loosely cover the bowl, put it in the oven and leave it there for 3-4 hours. 
10. The dough will increase in size and become softer. It’s now ready to use. 
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