Spelt Sourdough Pizza Crust

5 from 1 vote

Prep Time20

Fermentation10

Servings:

Calories: 107kcal

3 ½-4 cups all-purpose spelt flour (440g-500g) or incorporate 1 cup (125g) whole grain flour. Plus extra flour for dusting.
1 teaspoon sugar
1 teaspoon salt
1 tablespoon active sourdough starter (15g)
1 ⅓ cups water (310g)

Combine 3.5 cups flour, 1 teaspoon sugar and 1 teaspoon salt in the bowl of a stand mixer and whisk together.
Turn the mixer on low, add starter and water, and mix until a ball forms. If the dough is sticky, add additional flour, 1 tablespoon at a time, until it comes together. If it's too dry, add additional water, 1 tablespoon at a time. It's okay if it's a bit sloppy.
Scrape it into a lightly floured glass bowl and gently knead into a smooth, firm ball. You will most likely need to add more flour again at this point, the dough should become dry enough not to stick to your hands at all.
Leave the dough at room temperature for 8-10 hours, until it doubles in size.
Knead it again into a tight ball adding more flour, if needed. The dough will deflate and become much smaller.
Cut it in two pieces and roll out each piece on floured parchment paper. Top with your favorite pizza ingredients.
Put a pizza stone into your oven and preheat the oven to 475ºF (250ºC).
Transfer pizza with parchment paper onto hot pizza stone, set timer for 2 minutes. At the end of that time, remove parchment paper, it will slide right out without having to move pizza.
Cook for 7-10 more minutes, or until the cheese melts and browns.

This amount of dough makes 2 fairly thick crusts
Update 2020: I use the same recipe with all-purpose einkorn flour, split it into 4 pieces, and roll the crusts really thin. In fact, this was my go-to technique for the last couple of years. My family loves these super thin pizzas.