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Spelt Pizza Dough

"The 'ancient grain' spelt is related to modern wheat, but it's actually an entirely different species. From what I hear, it's easier to digest, higher in protein and fiber, and to me at least, has a much better flavor and texture than other whole-wheat flours. Top with favorite pizza toppings!"

Ingredients :

3 cups sprouted spelt flour, or as needed, divided
1 cup warm water (100 to 105 degrees F/38 to 41 degrees C)
2 teaspoons honey
1 (.25 ounce) package active dry yeast
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt

Instructions :

Prep : 15M	Cook : 4M	Ready in : 2H35M

Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.
Stir remaining flour, olive oil, and salt into yeast mixture. Beat mixture in a bowl with an electric mixer fitted with a dough hook attachment, adding more flour as necessary, until a soft and tacky dough forms, 3 to 4 minutes. Place dough in mixing bowl with a little olive oil, cover bowl with a plate, and let rise until doubled in size, 90 minutes.
Punch dough down and transfer to a lightly floured work surface. Divide into 4 balls; cover each and let rest until dough rises slightly, 30 to 45 minutes. Roll into desired shapes and thickness.