This is just a quick update for a thinner-crust spelt pizza dough that I made for the family a few days ago. We have a 14-inch round pizza pan, and I remembered that the last time we made pizza, the crust was a bit too thick for me, and it definitely would have been soggy without pre-baking. This turned out pretty much perfectly for two 14-inch round pizzas, although I wasn’t able to get it to stretch into rounds the way a higher-gluten dough might have done.
Thin-crust Spelt Pizza Dough
Yield: 2 very thin-crust 14″ pizzas.
Adapted from Smitten Kitchen.
1.5 c + 2 Tbsp white spelt flour
1.5 c whole spelt flour
Slightly heaped 1/2 tsp active dry yeast
1/2 tsp sea or kosher salt
1.25 c water, plus 1-2 Tbsp more if needed
In a very large bowl, mix all ingredients with a spoon. The dough will be craggy and rough; this is fine, but if it feels excessively so, add another spoonful or even two of water. Cover bowl with plastic and keep at room temperature for approximately 6 hours, or until the dough has more than doubled. This takes longer in a chilly room and less in a very warm one, but don’t fret too much over this, as the dough is generally forgiving of a loosened schedule.
Thinly coat pizza pan with olive oil or a nonstick cooking spray before sprinkling it with cornmeal. Heat oven to its highest temperature (I used 500 F).
Flour your counter very well. Scrape dough out of bowl onto floured counter; in the time it has risen it should change from that craggy rough ball to something very loose, soft, sticky and stretchy. Flour the top of the dough, and divide dough in half (or more pieces, if you’re making smaller pizzas). Form them into ball-like shapes. Take the first ball and roll to fit pizza pan; transfer to pan. Prick all over with a fork. If your toppings involve much liquid (e.g. tomato sauce), bake for 2-3 minutes to prevent a soggy crust. Add desired fixings (e.g. tomato sauce, sausage, chicken, basil, peppers, artichoke hearts, olives, pepperoncini, mozzarella, Parmesan…) and bake pizza for 10 to 15 minutes, rotating if it’s baking unevenly, until the top is blistered and the crust is golden. Repeat with remaining dough.