My experimenting with spelt flour continues! This time in pizza dough. If I can add some nutritional content to pizza without compromising flavour, why wouldn’t I?
I added 2 1/4 tsp of yeast and 1 tsp of sugar to 1 cup of warm (not hot) water. I let it sit for 10 minutes.
I like my pizza dough to be on the sweet side sometimes so I added a couple of tsp of honey.
I added 1 cup of spelt flour to my mixer and then added 2 cups of regular all purpose flour.
I added 1 tsp of salt to the dry ingredients and mixed together for a few seconds with a paddle attachment.
I slowly drizzled in the yeast mixture and some additional warm water for the dough to come together. I replaced the paddle attachment with the dough hook. The mixer kneaded the dough for 10 minutes.
I tossed the dough around a greased bowl, covered and let rise for an hour or so.
You can tell it has been warm here, wow, what a change!
I divided the dough, stretched and flattened to make individual pizzas then grilled on both sides for around six minutes each on medium high to cook the dough.
I slathered on some of my sundried tomato pesto (this time I made it with pecans and added some balsamic vinegar), roasted portobello mushrooms, caramelized onions, goat cheese… and put it until the broiler for a few minutes.
Super tasty and I still enjoyed the texture. No, it is not 100% spelt flour but I am working my ways towards that. So far, I like what I am tasting. What appeals to me most about spelt is that you it is supposed to be 100% interchangeable with regular flour and I am starting to believe that may be possible.
Next? Spelt cookies!!! Oh man, I hope I like them. Crappy cookies would be such a waste.