Whole Grain Spelt Pizza DoughContributed by: Bob's Red Mill Natural FoodsSpelt flour is milled from spelt berries, a non-hybrid relative of wheat. It resembles whole wheat flour in color and can be substituted in most recipes calling for whole wheat flour with excellent results. It has a wonderfully nutty flavor.
DirectionsStep 1Combine dry ingredients and set aside.Dissolve yeast in warm water and let proof for about 5 minutes. Step 2Add oil and dry ingredients to yeast mixture. Mix and form dough into a ball. Let rest for 5 minutes.Transfer dough to a well floured board and knead for about 10 minutes. Step 3Place dough in a lightly greased bowl, turn once to coat both sides and cover with plastic or a kitchen towel. Let rise in a warm place until doubled, 1 to 2 hours.Step 4When ready to make crusts, preheat oven to 450°F. Punch down dough and divide into portions for each crust.Roll to desired size on a floured board and then transfer to prepared pizza pan. Step 5Bake at 450°F for 25 - 30 minutes.Makes 2- 12" Pizza Crusts or 16 Slices. |
 Servings: 16 Rating (Not yet rated) Products Used in this Recipe
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