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Spelt Thin-Crust Pan Pizza
This whole grain spelt pan pizza recipe was born of a YouTube video, a dinner party, and a quest to make a super nutritious and delicious pizza. Recently, a friend suggested I check out a Pasta Grammar video for Pizza in Teglia (sheet pan pizza), a popular homemade pizza style in Italy. I liked the idea of this simple pizza, baked in a regular oven on a pan most people already have in their kitchen. Then a week later, I found myself about to host dinner for ten, and parbaking multiple sheets of pizza dough before guests even arrived seemed like a great plan. Finally, I was excited that this sheet pan format would support an extra-extensible, nutty and nutritious spelt whole grain flour crust and a huge pile of delicious toppings. Traditional pizza in teglia tends to be thick and focaccia-like, whereas this interpretation fit my craving for a thin crust made with whole grain flour.
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For the dough to be mixed in the morning and ready to shape in the early evening, I used a small amount of instant yeast (1/8 tsp or <1 gram per 350 grams flour). This batch was for the dinner I hosted while on a trip 200 miles from my sourdough starter. A few days later, I made the pizza again with sourdough starter, and similarly I used a small amount of starter to have an all-day fermentation (30 grams of starter or 8.5% of the total flour weight). In either of these cases, you can refrigerate the dough for a multiday process. Mixing the dough and refrigerating it early in the first rise allows you to ignore it for several days until you’re inspired to have a pizza night. Further details on timing are in the recipe.
Pizza ready in an hour
In this recipe, you bake the crust, sauce, and toppings in stages. This way the crust stays crispy even as it supports a thick layer of toppings, which are also perfectly cooked. In addition to tomato sauce and fresh mozzarella, this pizza has artichoke hearts, olives, clams, onion, garlic, and fresh basil.
The pizza fits a half-baking sheet, which is about 13×18 inches, and it slices nicely into eight squares. This should feed four people, especially if there is a side dish. Of course, you can scale the recipe for a thicker crust (adjust the baking time) or different size pan.
Spelt Thin-Crust Pan Pizza
This spelt thin-crust pan pizza is baked in stages, allowing for a crispy, nutty crust that supports a thick layer of delicious toppings. You can make the recipe as is -- it is really a delightful combination of flavors and textures -- or change up the elements to fit your cravings, whether for a thicker crust, or different flour or toppings.
Ingredients
Sourdough Dough
Yeast Dough
Sauce (enough for two pizzas, extra can be frozen)
Toppings
Garnish
Instructions
Sauce
Toppings
Dough
Sauce and Topping Prep
Pizza Dough and Assembly
Shopping List
Spelt Whole Grain Flour
Spelt Berries
Dough and Storage Bucket w/Lid – 2 qt. Square
Mockmill 100 Grain Mill
Sourdough Starter (Dry)
Red Star® Organic Instant Dry Yeast — 5 Packets
$7.50Evo Glass Oil Sprayer — 6 Oz.
$21.00USA Pan Half Sheet Pan
$23.00Breadtopia’s Choice Kitchen Scale
$18.00Spelt Thin-Crust Pan Pizza