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+ servings
four balls of spelt pizza dough on a marble cutting board

Spelt Pizza Dough

Learn how to make Spelt Pizza Dough from scratch! Homemade pizza is easy to make with just a few simple ingredients like wholegrain flour, yeast, water, and salt. I'll also show you how to batch cook and freeze your pizza bottoms to make pizza night a breeze!
Course Main Course
Cuisine American, Italian
Keyword Pizza Dough, Spelt Flour Cookie
Prep Time 10 minutes
Cook Time 15 minutes
Rising time 1 hour
Total Time 1 hour 25 minutes
Servings 3 pizzas
Calories 523kcal


  • 1.5 cups lukewarm water
  • 1 Tbsp active dried yeast or 50g fresh yeast
  • 1 tsp honey or sugar
  • 1.5 cups wholegrain spelt flour
  • 1.5 cups all purpose or bread flour plus more for dusting
  • 1 tsp salt I use herb salt
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 Tbsp olive oil


  • Combine lukewarm water, yeast, and honey in a large bowl. Let it stand for about 10 minutes, until the top of the water is foamy.
  • Add the spelt flour, all-purpose flour, salt, herbs, and olive oil to the bowl. Mix well with a wooden spoon, or using the dough hook of your mixer. 
  • Knead your dough for about 10 minutes. You can either do this by hand, or with a stand mixer if you have one. Once the flour is all mixed into the dough, watch it to see if you need to add a bit more flour (see notes below)
  • Once the dough is smooth, add a bit of oil to a large bowl and place the dough into the bowl. Roll the dough around to coat in oil. Cover with a damp kitchen towel or glass lid, all let rise until doubled in size - about one hour. If you have an Instant Pot, use it on the Yogurt setting for a faster rise.
  • Once the dough has doubled, punch down, and divide into three balls.
  • Liberally sprinkle your working surface with flour, and use a wooden rolling pin to roll the dough to the desired thinness.
  • Press the dough into a pan sprinkled with cornmeal, or transfer to a pizza peel if you're using a pizza stone or baking steel.

To bake the pizza

  • Pre-heat your oven. If you're using a stone or a steel, I crank my oven as hot as it will go and like to pre-heat it for at last and hour. If you're using a baking pan, pre-heat to 450°F / 225°C.
  • Bake the dough without any toppings for a couple of minutes to ensure a crisp bottom. Remove from the oven, top with your favourite toppings, and bake until cheese is bubbly and crust is crispy.


  • Nutrition values are an estimate only, and are for one entire pizza bottom.
  • Notes on kneading the dough: If you're kneading by hand, my rule is that if I can keep it moving on the counter top without it sticking to the counter or my hands, it doesn't need more flour. If it's sticking while moving, then add more flour, bit by bit. 
    If you're kneading in a stand mixer, if the dough is sticking to the sides of the bowl while the mixer is running, you need to add more flour, bit by bit. 
    It's important to only add extra flour if the dough is sticking while it's moving. It will always stick to the bowl, counter top, or hands, if you stop moving and let it stand still, but you should get to a point where it becomes smooth enough that it does not stick while on the move. That's when your dough is done. 
    Avoid adding too much extra flour as this will yield a tougher dough.   


Calories: 523kcal | Carbohydrates: 95g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Sodium: 780mg | Potassium: 80mg | Fiber: 10g | Sugar: 2g | Calcium: 27mg | Iron: 6mg