Spelt is a highly nutritious ancient grain that is high in protein and fibre, and a good source of magnesium and iron. It is a healthier alternative to wheat, as unlike the gluten found in wheat, the gluten in spelt is water-soluble and therefore easier to digest. This makes spelt suitable for people with wheat sensitivities.
This recipe needs to be prepared at least a couple of days (preferably 3-5 days) in advance as it uses a slow, cold fermentation method. The result is a light, airy pizza crust with a noticeably better flavour than when using the traditional fermentation method. This recipe makes four 30cm (12-inch) pizzas.
SPELT DOUGH RECIPE
*You can replace the semolina with an equal amount of flour.
*You can freeze any extra dough balls individually in plastic bags.
*You can allow your prepared dough to proof in your oven. Heat up your oven to 30°C/90°F and then turn it off. Your dough will then take approximately 20-30 minutes to double in height.
BACON, KALE & CHILLI PIZZA TOPPING*
*For a vegetarian option, substitute the bacon with 200g (7 oz.) sliced mushrooms.
*For a simple pizza sauce, blend together one 400g (14 oz.) can chopped tomatoes, 1 tbsp extra virgin olive oil, 1 tsp salt, 1 tsp honey/sugar, 1 tsp dried oregano, 1-2 garlic cloves and cracked black pepper.