Very briefly, this “ancient grain” is related to modern wheat, but it’s actually an entirely different species. From what I hear, it's easier to digest, higher in protein and fiber, and to me at least, has a much better flavor and texture than other whole-wheat flours.
Besides the simple and effective dough recipe, I’m also showing off a cast-iron pan technique that does a heck of a job getting the same type of browned, crispy crust you enjoy at your favorite pizzeria. Just keep it on the flame until the bottom starts to brown, and then finish in a hot oven, and/or under a broiler until your toppings are done.
If you make it ahead, simply take it out of the fridge a few hours before you want pizza, and let it warm up on the counter. It actually gets an even better texture. I hope you give this delicious alternative a try soon. Enjoy!
Makes 4 eight-inch pizzas:
1 package dry active yeast
2 teaspoons honey
1 cup warm water (105 degrees F)
about 3 cups organic sprouted spelt flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
toppings of your choice