Spelt & Tipo 00 Pizza Dough

I have been working on a good pizza dough recipe that includes Spelt, but isn't heavy, and still has the chewy texture of a good New York pizza.  Last week I tried a new combination of Spelt and Tipo 00 flours.  Tonight I mad the dough again and I think I found the right combination.  The pizza was amazing!

 This was a wonderful dough.  It makes great pizza.

Ingredients for this recipe are:

2 3/4 cups Lukewarm Water (microwave for 45 seconds)

1 1/2 tablespoons Instant Yeast

1 1/2 tablespoons Salt

1 tablespoon Honey

1/4 cup Olive Oil

3 cups Spelt Flour

4 1/2  cups Tipo 00 Flour

Mix all ingredients together in bowl of a stand mixer with dough hook on low until combined, 
then increase speed to medium and mix for 5 minutes.

Place dough in oiled 6 quart lidded container.  Allow to rest on counter for 2 hours before 
making into pizza.  

Dough will keep in refrigerator for up to 2 weeks.

This recipe makes 3 lbs. of dough.

Use 1/2 lb. of dough to make a 12 inch pizza.

Enjoy!

Spelt & Tipo 00 Pizza Dough

Printable recipe Found Here

2 3/4 cups Lukewarm Water (microwave for 45 seconds)

1 1/2 tablespoons Instant Yeast

1 1/2 tablespoons Salt

1 tablespoon Honey

1/4 cup Olive Oil

3 cups Spelt Flour

4 1/2  cups Tipo 00 Flour

Mix all ingredients together in bowl of a stand mixer with dough hook on low until combined, then increase speed to medium and mix for 5 minutes.

Place dough in oiled 6 quart lidded container.  Allow to rest on counter for 2 hours before making into pizza.  

Dough will keep in refrigerator for up to 2 weeks.

This recipe makes 3 lbs. of dough.

Use 1/2 lb. of dough to make a 12 inch pizza.

Enjoy!