This crispy whole wheat pizza dough with spelt flour tastes good to the whole family: quick to prepare, super crispy and just delicious!
Easy, fast and incredibly tasty: This pizza dough made from whole spelt flour tastes good to the entire family! Be prepared for this legendary recipe!
Taste and Occasion
Unfortunately, whole grain flour doesn't have the best image among gourmets - but this whole-grain spelt pizza might convince even doubters. Our children love it. And I also like the whole wheat pizza dough really, really well.
Homemade pizza is always a good thing anyway. Since we bought a pizza stone years ago, the homemade alternative tastes like pizza in Italy. In addition to the classic recipe, I also like to make this whole wheat pizza dough with dry yeast. The result is convincing whether you make the spelt pizza from the baking sheet or roll it out very thinly on the whole pizza stone! Especially the somewhat heartier flavor I like so much. While the base in the first alternative is slightly higher, more or less like typical American pizzas, the latter is insanely crispy.
In addition to whole wheat spelt flour, the dough contains only lukewarm water, yeast, a pinch of sugar, some salt and olive oil. So it can also serve well as a foundation for other savory pastries, for example, a kind of tarte flambée. The pizza with whole wheat flour is clean and vegan by nature.
The whole grain pizza dough with spelt is soul food. Especially at the moment, in times of Corona, where you have to keep kids (and parents) happy, such a spelt pizza baking sheet is excellent soul food. The preparation is easy (last time we even ground the flour ourselves as cereal grains), the topping everyone can let off steam.
How to make Whole Wheat Pizza
Let's go, pizza-lovers. First of all, mix all the ingredients for the dough in a large bowl and knead for 5-10 minutes. Then, drizzle the dough with a bit of olive oil to prevent it from drying out and let it rise, covered, for 1 to 2 hours until about doubled in volume.
Now, preheat the oven as hot as possible, preferably 480°F/250°C or, if available, preheat the pizza stone (alternatively, use a greased baking sheet). Knead the dough again and form a large ball, or for round pizzas, make 4 smaller balls. Cover again, let rise for 20 minutes and roll out to sheet size on a well-floured work surface.
It's finally time to top the pizza as desired. Spread thinly with tomato sauce, then sprinkle cheese, and lastly, all other ingredients.
Hungry for pizza, but no time or yeast? For this quick pizza dough without yeast and letting it go, you need a maximum of 5 minutes. Topple, bake, enjoy!
Bake pizza on a hot pizza stone for 5-10 minutes at 480°F/250°C or, on a regular baking sheet, at 400°F/200°C, it takes more like 20-25 minutes. Enjoy your homemade pizza!
Whether the spelt pizza is healthy and low in calories depends a lot on your favorite toppings. We almost always eat vegetarian whole wheat pizza with mushrooms, tomato sauce, olives, arugula, and cheese. Whereby the kids always order "without green" - sure 😉 .
Whole Wheat Pizza
- 1 Baking Sheet
For the dough
- 350 grams (2 cups) whole what flour
- 180 grams (⅘ cup) water, lukewarm, coarse specification
- 1 sachet dry yeast, 7g, or 20g of fresh yeast
- 1 pinch sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 250 grams (1 cups) tomato sauce, coarse specification
- 200 grams (1 ⅘ cups) grated cheese, coarse
Ingredients for topping vegetables, ham, etc.
- Mix all the ingredients for the dough in a large bowl and knead for 5-10 minutes. Drizzle dough with a bit of olive oil to prevent it from drying out and let rise, covered, for 1 to 2 hours until about doubled in volume.
- Preheat the oven as hot as possible, preferably 480°F/250°C. If available, preheat the pizza stone. Alternatively, use a greased baking sheet.
- Knead the dough again and form a large ball; for round pizzas, make 4 balls. Cover again and let rise for 20 minutes. Roll out to sheet size on a well-floured work surface.
- Top the pizza as desired: First spread thinly with tomato sauce, then sprinkle cheese, and lastly, all other ingredients.
- Bake pizza on a hot pizza stone for 5-10 minutes at 480°F/250°C; on a regular baking sheet or at 400°F/200°C, it takes more like 20-25 minutes.
Other alternatives to whole wheat pizza dough with dry yeast would be - besides the classic, of course - the extra fast pizza without yeast and leavening, or the low carb pizza with almond flour. They all bring at least a little "Bella Italia"-feeling into the home dining room.
Leave a Reply