Spelt is an ancient grain with many properties: it is high in protein, easy to digest and it tastes nice too. It has a more intense flavor and aroma compared to wheat and its consistency is more powdery and softer than wheat flour.
This grain is ideal for those who have problems digesting bread or pasta made with common wheat although this is not recommended for those suffering from celiac disease as it does contain gluten.
I made bread using spelt flour before and I found that pizza comes out really crispy and delicious. You can use wholemeal spelt flour instead of white spelt if you prefer or you can do half wholemeal and half white for a more rustic wholesome pizza.
- Prep Time : 25 minutes
- Cook Time : 20 minutes
In a bowl mix the flour with the yeast, add enough water to form a soft dough and then add the salt (remember yeast should NEVER come in direct contact with the salt as it would just kill it off). Working with your hands on a lightly floured surface or with a mixer knead for a few minutes to reach a soft and smooth consistency.
If the dough is too dry, add more water or if it is too sticky add a little more flour. Put it in a lightly floured bowl and let it rest for a couple of hours in a warm place covered by a cloth or with a cling film. It should double in size.
Work the dough energeticaly for a few minutes again then divide it into 4 equal portions, roll them and transfer them onto 4 lightly greased pizza trays. Avoid using a rolling pin, if you can work just with your hands. Let the dough rest for a further 2 hours covered by a cloth or with a cling film.
Spread some tomato sauce on your pizza bases, add the diced mozzarella, the thinly sliced zucchini with the peppers cut into strips and basil leaves.
Drizzle with olive oil and cook for about 15 to 20 minutes at 220C or 430F until the base looks crispy and golden in colour.