forum: Food & Drink

#1 Thu 15 Jan 09 3:36pm


Member since Thu 15 Jan 09

Spelt Flour - Pizza Base recipes please!!!

Hi everyone, I was wondering if anyone knows of a good spelt flour recipe for a pizza base.
I have not got a bread maker or a big mixer, so I was wondering if there was a quick way of making one.
I would really appreciate your help!! I hate the ready made bases you can buy in the supermarkets!!!

I look forward to your responses

Thanks Guys

Kelly  smile

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#2 Thu 15 Jan 09 4:23pm


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Spelt Flour - Pizza Base recipes please!!!

No need for a bread maker or a big mixer - just use your hands as you would for bread.

The recipe is much the same as for any flour

Here is a recipe:-

2 cups light spelt flour
1 1/2 teaspoons quick-rising yeast
1 teaspoon baking powder
1 1/2 tablespoons olive oil or other cooking oil
1 teaspoon honey
2/3 cup warm water
1 Stir first 3 ingredients together.
2 Add remaining ingredients. Stir well.
3 Knead until smooth.
4 Stretch to fit greased 10- or 12-inch pizza pan.

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#3 Thu 15 Jan 09 4:36pm


From Whitby, North Yorkshire
Member since Thu 29 Jul 04

Re: Spelt Flour - Pizza Base recipes please!!!

I regularly cook spelt bread and  pizzas and most recipes convert just fine.  My favourite pizza recipe is below

    4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
    1 3/4 (.44 ounce) teaspoons salt
    1 teaspoon (.11 ounce) instant yeast
    1/4 cup (2 ounces) olive oil
    1 3/4 cups (14 ounces) water, ice cold (40F)
    Semolina flour or cornmeal for dusting

1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.

3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)

4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.

5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time.(there is some good youtube footage of pizza spinning if you want to 'see' how to do it)  Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.

7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.

8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.

9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes six 6-ounce pizza crusts.

from The Bread Baker's Apprentice by Peter Reinhart

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#4 Fri 16 Jan 09 6:28am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Spelt Flour - Pizza Base recipes please!!!

Herb Spelt Pizza Dough

1 3/4 cups warm water
1 tablespoon sugar
1 packet active dry yeast
6 cups spelt flour
1/4 cup olive oil
1 tablespoon salt
1 tablespoon dried Italian Herbs
1/2 teaspoon garlic powder
1/2 teaspoon chipotle powder
corn meal for the peel
Cooking Instructions
Making the dough:
Pour the warm water into the mixing bowl with the sugar and the yeast. When the yeast is active, mix in the first cup of flour. Mix in the olive oil, salt, herbs and spices. Add 4 1/2 cups of flour, 1/2 cup at at time, while continuing to mix the dough.
Kneading the dough:
Sprinkle the last half a cup of flour out onto your kneading surface, turn out the dough and knead for about 6 minutes. Let it rest while you clean and grease your bowl. Continue kneading your dough till it feels smooth and springy.
Rising: Form the dough into a ball and place back in the greased bowl. Turn the dough so it is evenly coated with the oil. Cover it to keep it away from drafts. Let rise till it has doubled in size.
Preheat oven and stone:
preheat your oven with the pizza stone in it at 475 for at least half an hour. It is vital that the stone be up to temperature before you start cooking the crust.
Turn your dough out on a floured board. Punch it down and break up the large bubbles. Cut it into 2 even pieces for thick crust or 3 pieces for thin crust. Roll the pieces out to the desired size and thickness. Take a fork and jab your dough (known as docking) about every inch so that the crust does not inflate like a big old pita while prebaking.
Prebaking: Turn your oven back down to 400 degrees. Sprinkle your peel with some corn meal and place your first crust on it. Slide it onto your pizza stone and bake for about 10 minutes.
Top the pizza.
Bake the pizza: Slide the pizza back in and cook till the toppings are cooked to the desired state. By precooking the crust, you no longer have to be concerned with making sure the crust is fully cooked.
For an even more flavorful crust, let it rise in the refrigerator for at least 6 hours, taking it out 15 minutes before you are ready to roll it out

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