Spelt Pizza Dough
Spelt Pizza Dough
Yield: 4 ea. 7 oz. dough balls
½ tsp. salt
½ tsp. active dry yeast
1 1/3 cups water
4 ½ cups spelt flour
In a 5 qt. mixer fitted with the dough hook, dissolve the first 2 ingredients in the water, mixing over low speed for 3 minutes.
Add the spelt flour and mix on low for 6 minutes. Remove the dough from the bowl and turn out onto a work surface. Cover with a damp cloth and allow it to rest for 15 minutes.
Shape into a thick log; then cut it into 4 pieces (about 7-oz. each). Roll the dough on the work surface in a circular motion with your hands, forming a smooth ball and place the balls on a lightly oiled baking sheet or plastic dough box with a secure top.
Cover the surface of each ball with a bit of olive oil to prevent the dough from forming a skin. Cover the dough with plastic wrap or with an air-tight cover and refrigerate for a minimum of 8 hours or for up to 48 hours in the refrigerator.
Before using the dough, remove it from the refrigerator and let it rest at room temperature for a minimum of 2 hours.
Dust both sides of the dough with spelt flour, and using the thumb and pointer finger of both hands, about ¼-1/2- in. from the edge of the ball, begin pulling the dough apart, pinching and stretching as you turn the dough like a wheel in your hand.
Put the skin on a work surface dusted with spelt flour and top with your ingredients. Dust the loading peel with a little spelt flour and slip it under the dough. Gently lift the dough with thumb and pointer finger and pull while pushing the peel at the same time.
If you want to freeze the dough balls for later use, let them rest in the refrigerator for 8-24 hours and then put them individually into airtight freezer bags. To thaw frozen dough, transfer to the refrigerator for 5-6 hours or up to 12. Bring them to room temperature 2 hours before you want to use them.
(Note: Spelt does contain gluten)