Soaked Spelt Pizza Dough

The good news: my shoulder is feeling fantastic and held up beautifully through a hard interval workout Saturday morning.

The bad news: I am so sore from Saturday’s workout because I haven’t been working out like that due to the LEEP and my shoulder!

The good news: it’s a balmy 60* and I was overdressed on my bike to work this morning.

The bad news: the only leaves left on the trees are the brittle, decaying, brown ones. ūüôĀ ¬†I am a leafy green kinda girl.

The good news: my soaked spelt pizza dough turned out delicious!

The bad news: none? Only that it is going to be hard to resist not eating pizza for breakfast, lunch, and dinner.

Saturday morning I combined

  • 3 cups of spelt flour
  • 1 1/4 cup water
  • 1 tablespoon honey
  • 1 tablespoon whey (poured from the top of my plain yogurt)
Once it was all mixed up in a big bowl, I covered it with a clean dish towel and set aside to do it’s thing. ¬†What is it’s thing? ¬†Breaking down the phytic acid¬†in the flour to increase¬†digestibility¬†and nutrient absorption.
Why spelt? Spelt contains a lot more protein than wheat (10 grams for 2 ounces vs. less than 3 grams for the same amount of wheat). Spelt also nearly three times the fiber of wheat. ¬†While I’ve never noticed an adverse reaction to wheat or gluten in myself, spelt is lower in gluten and people with mild wheat intolerance can often enjoy spelt without a problem. ¬† People with celiac disease or severe gluten intolerance still need to stir clear of spelt.
Sunday afternoon I activated the yeast by combining
  • 1/4 cup of 100* water
  • 1 tablespoon honey
  • 1 tablespoon yeast
Once the yeast was nice and bubbly, about 10 minutes later, I incorporated it into the dough along with a few pinches of salt.

The dough was then drizzled with olive oil, covered, and set in a warm spot to rest and rise.

In my very limited experience soaked spelt doesn’t rise like whole wheat, nor is it as elastic and gluten-y. ¬†For this reason I find it easier to make smallish, hand-formed crust when working with soaked spelt dough.

When the dough was ready to go I incorporated a little more spelt flour as I kneaded for a few minutes.  Spelt has 30 percent more protein and more soluble gluten, which makes it possible to over-knead it.  I get bored easily with kneading so this is good news to me!

I formed 8 little balls with the dough as my pizza stone heated in a 500* oven.

I also got a little topping happy; homemade tomato sauce, 3 kinds of cheese, fresh oregano, sauteed onions, squash, and garlic, artichoke hearts, and mushrooms.

My dough was sticky so I found that it worked best if I pre-baked the crust for a few minutes on the hot stone before adding the toppings.  [no time for pics! at this point I was up to my elbows in flour and toppings!]

Pizza, pizza, pizza!

If you want more details, I used this recipe and this recipe as a guide for the dough.