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.
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
10 comments:
Ha....now my Easter quest is finding spelt flour before things close down.. Easter pizza lunch is perfect. Thanks for the video!
I wonder what the net carb comparison is between spelt flour and white flour.
i'm glad i'm not the only one who makes pizza on an iron-cast skillet. i don't pre-cook my pizza, though.
while the oven's off, i put the skillet in, then turn it on to 400°F. while the oven's pre-warming, that's when i prep my pizza. when the oven/skillet is ready - i place my pizza on the skillet. yes, i get the crispy pizza crust.
Chef John! This is brilliant. First non-soggy pizza ever!
Also, we used your pizza sauce recipe. So good, no runny center like I got trying to use non-cooked sauce. It was a little bit chunky for my taste, but I can just smush the tomatoes smaller next time.
Do you have a trick for keeping your Mozzarella nice and not gummy or rubbery?
This looks fantastic! Just a couple of questions though.
1) I have an electric stove, can I still use this cast iron method, or will it not work without the quick heating of the gas? (I have a ceramic--NOT induction--cooktop.)
2) Are there any inexpensive substitutes for white flour? Because my food wish would be a substitute that is the same price as typical white flour. Because I'll be honest--$30 for a 5lb bag of spelt might as well be on Mars it's so far out of my budget.
You are what you eat. Made the dough last night and pizza tonight. Next time adding herbs, cheese and garlic to the crust like we typically do with white trash flour crust. Nice change and invested in 5 lbs of sprouted spelt flour so going to enjoy pizzas with the skillet technique a lot. Thanks, Chef John.
Hi, just wanted to let you know that wikipedia says that spelt still "...contains a moderate amount of gluten, it is suitable for some baking but that also makes it not suitable for people with coeliac disease." In other words, it still isn't suitable for people who cannot eat gluten.
For me, It didn't work out with 100% spelt flour, the dough turned out very fragile, grainy kind of texture - couldn't work with it at all. After adding 50% wheat flour it formed much better dough to handle.
This looks amazing...and really makes me hungry. Thanks so much for the recipe - I'm sure to try it sometime!
I'm sure glad you spelt it right.
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