pizza makes our list of comfort foods, or perhaps the list in general. Unfortunately, being a cornucopia of calories such crisp, pizza is often relegated to an occasional indulgence. That’s probably a good idea. But if you allow, give this written recipe pizza dough an opportunity, and you can feel (slightly) better knowing that the nutritious, whole grain spelled flour makes it all very well.
Spelt pizza dough
For those sensitive to gluten this recipe may be of particular interest to you as your body can tolerate this flour version of pizza crust spelled better than the usual high gluten content , wheat flour refined dedicated to the typical pizza crust.
is true: some things that can not be replicated. The facsimile always get a little blurry. Luckily, this paper flour pizza tastes like pizza dough properly. That said, as spelled flour is milled whole grain spelled, the crust will not be as hard as typical crusts or elastic. This fragile consistency is part of the reason in writing is easier to digest.
buckwheat proteins, especially gluten, are more fragile and tend to break when kneaded rather than traditional wheat stiffens when kneading, resulting in a more elastic dough. Despite the slightly less chewy texture, this paper dough crust pizza is a treat. Give it a try!
- spelled flour 2 cups
- ¾ cup warm water
- 1 package active dry yeast (1/4 oz, 7 g approx. 2 ¼ teaspoon)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 2 teaspoon salt
In a large bowl, pour warm water (110-115F) ¾ cup; add yeast and let stand until a foam layer accumulates, about 5 minutes.
gently Whisk the honey, oil and salt in the yeast mixture. Gradually add flour buckwheat and stir until dough forms. The dough should be slightly sticky but well formed.
Place ball of dough in a lightly oiled bowl with olive oil, light layer of massage oil over the dough and cover with plastic wrap and set aside in a warm place, away from direct light and drafts.
Let stand until the dough has doubled in bulk, usually about an hour. On a lightly floured surface, gently tap the dough and knead a few laps. Grabber on a baking sheet or pizza stone preheated which has been prepared with a light layer of cornmeal or flour and are ready to add your ingredients and baking.
Bake at 425 to 450 for 12-15 minutes, until the dough is golden brown.
After the yeast it has risen can divide the dough into smaller portions for multiple pizzas. The dough can be stored in the refrigerator overnight -. Or even ice cream, but it will take time for the yeast to reactivate before firing
To avoid a soggy crust cover with these combinations of heavy water, brush the crust with olive oil and bake pre-for 2-3 minutes and then remove from oven, add ingredients and continue cooking.
When a pizza stone is used, as we have here, improved heat transfer gives the pizza a crispy outer crust without burning or drying out of the middle, which can be a problem when cooking at high temperatures.