Spelt flour: The star of our recipe! Spelt flour provides a unique nutty flavor and a good source of fiber, making your pizza crust both nutritious and incredibly tasty. It yields a dough that’s pliable and results in a wonderfully tender texture.

Warm water: Crucial for activating the yeast. The ideal temperature for warm water is between 105-115°F (40-46°C). Water that’s too hot will kill the yeast, while water that’s too cold won’t activate it properly, preventing your dough from rising.

Olive oil: A touch of olive oil not only adds a lovely richness to the dough but also contributes to its elasticity and helps keep the crust tender and moist. Extra virgin olive oil will impart a more robust flavor.

Salt: Don’t underestimate the power of salt in dough! It’s essential for enhancing the overall flavor of your crust, balancing the sweetness, and also helps to control the yeast’s activity, contributing to a better rise and texture.

Sugar: A small amount of sugar acts as food for the active dry yeast, kick-starting the fermentation process and helping the dough to rise effectively. It also contributes to the browning of the crust during baking.

Active dry yeast: This is the leavening agent responsible for making your dough light and airy. When activated with warm water and sugar, the yeast produces carbon dioxide, creating those wonderful air pockets that give pizza crust its characteristic chewiness and rise.

Kneading is a fundamental step in pizza dough preparation, and with spelt flour, understanding its unique properties is key. When kneading the dough, approach it with confidence: use the heel of your hand to push the dough away from you, stretching it out. Then, fold it back over itself towards you and give it a quarter turn. Repeat this motion consistently for about 5-7 minutes. This repetitive action is vital for developing the gluten network in the spelt flour, which, while different from common wheat gluten, still needs activation to achieve a smooth, elastic, and workable dough. Proper kneading results in a crust that is both tender and holds its shape well.

During the kneading process, if the dough feels excessively sticky and difficult to handle, resist the urge to add large quantities of extra spelt flour all at once. Instead, sprinkle just a small amount, about a tablespoon at a time, onto your floured surface and onto your hands. Incorporate it thoroughly before adding more. Over-flouring the dough can lead to a tough, dry, and less flavorful crust, making it harder to roll out and less enjoyable to eat. The goal is a dough that is tacky but not excessively sticky, clinging slightly to your hands but easy to remove. The final texture should be smooth and resilient, springing back slowly when gently poked.

For the rising stage, environmental factors play a significant role. Place your lightly oiled dough in a warm, draft-free spot. A slightly warm oven (turned off, with just the light on), or a sunny spot in your kitchen, works wonderfully. The damp cloth covering the bowl is essential to prevent the dough surface from drying out and forming a crust, which would inhibit a good rise. Allowing it to rise for the full hour, or even slightly longer in a cooler environment, ensures a light and airy texture for your pizza crust.

• spelt flour – Substitute with whole wheat flour: Whole wheat flour is an excellent alternative for those seeking a similar nutritional profile to spelt. It produces a hearty, dense crust with a robust, earthy flavor that stands up well to various toppings. The texture will be slightly different, but it’s a good whole grain option.

• spelt flour – Substitute with all-purpose flour: For a lighter, more traditional pizza crust, all-purpose flour is a widely available and easy substitute. It will result in a less nutty flavor and a softer, more classic pizza texture. This is a great option if you’re new to making dough or prefer a familiar taste.

• warm water – Substitute with milk: Using milk (dairy or non-dairy) instead of water can add a subtle richness and a softer, more tender texture to your pizza dough. The proteins and fats in milk can interact with the gluten, resulting in a slightly different crumb structure. Ensure it’s warmed to the same temperature as water for yeast activation.

• olive oil – Substitute with canola oil: If you’re out of olive oil or prefer a more neutral flavor, canola oil is a great, affordable alternative. It has a mild taste and will contribute to the dough’s moisture and tenderness without imparting any strong flavors of its own.

• olive oil – Substitute with coconut oil: For a unique twist, coconut oil (melted) can be used. It may add a slight tropical sweetness and a distinctive aroma to your pizza dough, especially noticeable in plainer crusts. Ensure it’s in liquid form when adding to the dough mixture.

• salt – Substitute with sea salt: While regular table salt works, opting for sea salt can provide a more nuanced and complex flavor profile. Flaky sea salt, in particular, can also add small bursts of salinity if some crystals remain intact.

• sugar – Substitute with honey: Honey is a fantastic natural sweetener and yeast feeder. It will add a subtle, delicate sweetness and a hint of floral notes to the dough, contributing to a golden-brown crust and a softer texture. Use it in equal measure to sugar.

• sugar – Substitute with maple syrup: Similar to honey, Maple syrup offers a unique, rich sweetness and distinct flavor to the dough. It works perfectly as a yeast activator and will also aid in achieving a beautiful crust color. Ensure it’s pure maple syrup for the best results.

• active dry yeast – Substitute with instant yeast: Instant yeast is more finely ground and doesn’t require prior activation in water. You can simply mix it directly with the dry ingredients, saving a step and a few minutes in the preparation process. Use the same quantity.

• active dry yeast – Substitute with fresh yeast: For a more traditional and artisanal approach, fresh yeast (also known as cake yeast) can be used. You’ll need about twice the amount by weight compared to active dry yeast, and it should be crumbled and dissolved in the warm water with sugar, just like active dry yeast.

• To store your prepared spelt pizza dough in the refrigerator, it’s crucial to ensure it has completed its initial rise. This allows the yeast to work and the gluten to develop. After the first rise, gently deflate the dough and lightly coat its entire surface with olive oil. This thin layer of oil acts as a barrier, preventing the dough from drying out and forming a tough skin. Place the oiled dough into an airtight container or wrap it very tightly in plastic wrap, ensuring no air can get in. The dough can be safely stored in the refrigerator for up to 3 days. When you’re ready to use it, remove it from the fridge and allow it to come to room temperature for about 30 minutes before proceeding to roll it out. This step helps the dough relax and become more pliable.

• For longer-term storage, freezing is an excellent option. After the dough has risen, you may want to divide it into individual pizza portions, depending on how you plan to use it. Lightly coat each portion with olive oil, then wrap each piece meticulously in plastic wrap, ensuring a tight seal to prevent freezer burn. Next, place the wrapped dough portions into a heavy-duty resealable freezer bag, pressing out as much air as possible before sealing. It’s always a good idea to label the bag with the date. Frozen dough can maintain its quality for up to 3 months. When it’s time to make pizza, simply thaw the dough in the refrigerator overnight. Once thawed, let it sit at room temperature for approximately 30 minutes to an hour to soften and become workable before rolling it out.

• If you prefer to have pre-rolled dough ready for a quick meal, you can freeze the spelt pizza dough after rolling it out. Roll the dough to your desired thickness and shape on a piece of parchment paper. Carefully transfer the parchment paper with the dough to a baking sheet and freeze it flat for about 1 hour, or until it’s firm. Once frozen, you can gently peel it off the parchment paper (or keep it on if space allows) and wrap it tightly in plastic wrap, then place it in a resealable freezer bag. When pizza night arrives, transfer the frozen, rolled-out dough directly onto a baking sheet. Let it thaw at room temperature for about 30 minutes (or while your oven preheats) before adding your favorite toppings and baking.

• For an even quicker meal prep solution, consider par-baking your spelt pizza dough. Roll out the dough to your desired size and thickness. Bake it in a preheated oven at 475°F (245°C) for just about 5 minutes, or until the crust begins to set and slightly firm up but does not brown. This partial baking step prevents the dough from getting soggy once toppings are added. Let the par-baked crust cool completely. Once cool, wrap it tightly in plastic wrap and store it in a resealable freezer bag. When you’re ready to make pizza, simply add your toppings directly to the frozen, par-baked crust and bake at 475°F (245°C) for approximately 10-12 minutes, or until the crust is golden brown and the toppings are hot and bubbly.

• To ensure your homemade spelt pizza dough remains fresh and flavorful, always prioritize using high-quality ingredients. Ingredients like extra virgin olive oil and good quality sea salt can make a noticeable difference in the final taste and texture. Consistent and proper storage techniques are key to maintaining the dough’s elasticity, freshness, and delicious flavor, ensuring a delightful homemade pizza experience every single time.

• Oven Method (Best for Crispy Crust): Preheat your oven to a moderate 375°F (190°C). Place the pizza slices directly on a baking sheet or, for extra crispiness, on a wire rack over a baking sheet. To prevent the crust from becoming overly hard and dry, loosely cover the pizza with aluminum foil. Heat for about 10-15 minutes, or until the cheese is bubbly and melted, and the crust is warmed through and crisp. This method is excellent for achieving that fresh-baked quality.

• Skillet Method (Quick & Crispy): For a fast and surprisingly crispy reheat, use a non-stick skillet over medium heat. Place your pizza slices directly into the dry skillet. Cook for 2-3 minutes, allowing the bottom of the crust to crisp up. Then, add a few drops of water to the skillet (avoiding the pizza itself) and quickly cover it with a lid. The steam created will help melt the cheese and warm the toppings without making the crust soggy. Heat for another 3-4 minutes, or until the cheese is perfectly melted and the crust is crispy.

• Microwave Method (Fastest, but softer): While not ideal for crispiness, the microwave is undeniably the quickest option. Place your pizza slice on a microwave-safe plate alongside a small cup of water. Heat on high for 1-2 minutes. The cup of water helps to absorb some of the microwave’s energy, which prevents the crust from becoming overly chewy and tough, resulting in a softer, more palatable slice.

• Air Fryer Method (Excellent for single slices): If you own an air fryer, it’s fantastic for reheating individual slices. Preheat your air fryer to 350°F (175°C). Place the pizza slices in a single layer in the air fryer basket, ensuring they don’t overlap. Heat for 3-5 minutes, checking periodically. This method yields an incredibly crispy crust and evenly melted cheese, almost as good as fresh.

• Toaster Oven Method (Convenient for small quantities): Similar to a conventional oven but more energy-efficient for a few slices, preheat your toaster oven to 375°F (190°C). Place the pizza directly on the rack or on a small baking sheet. Heat for 8-10 minutes, or until the cheese is bubbly and melted, and the crust is warmed through and slightly crispy. It’s a great middle-ground option between the oven and microwave.

• Mixing bowl: A large, sturdy mixing bowl is indispensable. It’s used first to combine the warm water, sugar, and yeast for activation, and then to mix in the spelt flour, olive oil, and salt until a cohesive dough forms. Opt for a bowl large enough to accommodate the dough as it rises.

• Measuring cups: Accuracy is key in baking. Measuring cups are essential for precisely measuring the spelt flour and warm water, ensuring the correct hydration level for your dough.

• Measuring spoons: For smaller quantities of ingredients, measuring spoons are necessary. They ensure accurate measurement of the olive oil, salt, sugar, and yeast, all of which are critical for the dough’s flavor and rise.

• Wooden spoon: A robust wooden spoon or a sturdy spatula is handy for initially stirring the dough ingredients together until they just form a shaggy mass, making it easier to transfer to a floured surface for kneading.

• Floured surface: A clean, well-floured surface (such as a countertop or a large pastry board) provides the ideal workspace for kneading the dough, preventing it from sticking and allowing you to develop the gluten effectively.

• Damp cloth: A clean, damp cloth (or plastic wrap) is used to cover the dough while it rises. This prevents the surface of the dough from drying out and forming a crust, which would inhibit a proper and even rise.

• Rolling pin: Once the dough has risen, a rolling pin is invaluable for evenly rolling out the dough to your desired thickness and shape, creating the perfect base for your pizza.

• Baking sheet: A sturdy baking sheet (or pizza stone) is used to transfer the rolled-out dough into the oven for baking. Lining it with parchment paper can aid in easy transfer and cleanup.

• Oven: Your reliable oven, preheated to a high temperature of 475°F (245°C), is essential for baking the pizza quickly and achieving a crispy crust and perfectly cooked toppings.

• Pastry brush: A pastry brush is useful for lightly oiling the mixing bowl where the dough will rise, ensuring the dough doesn’t stick to the sides and is easy to remove after proofing.

• Timer: A timer is an underrated but essential tool to ensure accurate timing for letting the dough rise and for baking, preventing under-proofed or over-baked results.

Prepare ingredients in advance: One of the easiest ways to streamline your baking process is to measure and set out all ingredients before you even begin mixing. This “mise en place” technique not only saves time during the active cooking phase but also helps prevent errors and ensures a smooth workflow from start to finish. Having everything ready allows you to focus on the technique without interruptions.

Use a stand mixer: If you’re fortunate enough to own a stand mixer equipped with a dough hook, leverage its power! It can combine and knead the dough much quicker and more efficiently than by hand, often in just 3-4 minutes, saving you valuable time and effort. This is particularly helpful for busy weeknights or when making multiple batches.

Preheat the oven early: Don’t wait until the last minute to preheat your oven. Turn it on to the specified temperature while your dough is undergoing its final rise or even while you’re preparing your toppings. A properly preheated oven is crucial for a perfectly crispy crust and evenly cooked pizza, and getting this step done early means your oven will be ready the moment your pizza is.

Double the recipe: Thinking ahead can save a lot of time in the long run. Consider making a double batch of dough. Use one portion for your current pizza night, and then freeze half of the remaining dough following our storage instructions. This way, you’ll have a ready-to-thaw and bake dough for a quick, homemade meal next time, drastically cutting down on prep work.

Use parchment paper: Rolling out your dough directly on a sheet of parchment paper offers two significant time-saving benefits. First, it makes for incredibly easy transfer of the dough to your baking sheet or pizza stone without any sticking or tearing. Second, it simplifies cleanup, as you won’t have a messy countertop or baking surface to scrub afterward.