This homemade pizza dough is made with spelt flour that adds a light and crispy texture and with flavourful toppings makes this pizza irresistible.
Homemade pizza is not only fun to make but the flavours are exactly what you want to enjoy a delicious pizza. This pizza dough recipe consists of adding spelt flour that tends to add a more dense and crispy crust. It is a personal preference, but if you have never made it before I highly recommend it.
Whenever I make homemade pizza I think of my Grandma Barta. She was a fabulous cook and baker, who never used a recipe and her dishes consisted of Hungarian cuisine. When she first ate pizza, she was living with our family, and I think she was in her 60’s. She was so surprised how good it was and from then on, she would often ask us to either make it for her or order it in, and she would insist on paying for it. It is one of many special sweet memories I have of her.
INGREDIENTS AND TIPS
Yeast: I used the quick rise active yeast for this recipe, and the dough turned out perfectly, and it shorten the rising time for about 15 minutes.
Sugar: helps to activate the yeast
Olive oil: adds moisture and flavour to the dough
Flour: I used a combination of all purpose and light spelt flour for this dough; by adding half of spelt flour to this dough recipe gives it a light crispy texture and using spelt is healthier and better for digestion. You can always substitute and use whole wheat or 3 cups of all-purpose flour.
Toppings: for this recipe I chose my homemade marinana sauce, and store-bought is always an option, spicy Italian sausage, red pepper, spinach, mozzarella cheese and feta.
WHY SHOULD I MAKE THIS DELICIOUS PIZZA
- Easy to follow recipe and super delicious
- Spelt flour is an ideal option and your digestive system will thank you
- Healthy ingredients
- Creating your own is fun to do with kids
- A perfect date night to start to your week with a glass of wine
- A great opportunity to be creative
HOW TO MAKE THIS DELICIOUS PIZZA
Gather and prepare your preference of ingredients for your toppings, while the pizza dough is rising. For making the dough, I use a stand mixer, add the warm water, yeast and sugar and whisk lightly with a fork. After 5 or so minutes, it should be frothy, then add salt and olive oil. Gradually add the flour while the mixer is on low. Once the dough comes together in a ball and pulls away from the sides of the bowl. Take it out and knead by hand for 5 or so minutes until it’s smooth. Then transfer into a large bowl greased with evoo. Allow to sit and rest for about 45-60 minutes to rise and double in size.
I add my homemade tomato marinara sauce, then my choice of meat was Italian sausage, then my veggies and finally the cheeses. Drizzle olive oil before placing it in the oven for 20 minutes.
Homemade pizza is the best! When you have the time to put together a pizza with your favourite toppings or maybe you want to be adventurous and experiment something different and exciting. It is one of those great recipes when you start with base such as the pizza dough, then anything can happen!
STORING
Place any leftover pizza in the refrigerator in an airtight container. I like to use wax paper or parchment paper to lay between the layers. Often I will freeze extra pizza using the same method and it will keep in the freeze for up to 1-2 months.
Spicy Sausage, Spinach and Feta Pizza Recipe
Equipment
- stand mixer
- pizza pan or baking sheet
Ingredients
Makes: 1 large pizza or 2 small pieces
- 1 (2¼ tsp) package dry yeast
- 1 cup warm water
- 1/2 tsp sugar
- 2 tbsp extra virgin olive oil
- 1 tsp Himalayan salt
- 1½ cups organic all-purpose flour
- 1½ cups organic light spelt flour (substitute 3 cups all-purpose flour)
Toppings:
- 1/2 cup marinara sauce
- 1/2 lb loose Italian sausage, crumbled and cooked
- 1/2 red pepper, sliced
- 3/4 cup grape tomatoes, sliced
- 1 cup spinach
- 1/4 red onion, sliced
- 1 cup mozzarella, shredded
- 1/2 cup feta, crumbled
Instructions
- In a stand-mixer bowl, with a hook attachment, lightly whisk warm water, sugar and yeast. Allow the mixture to sit for about 5-7 minutes until frothy.
- Add the olive oil and salt. Gradually add the flour to the yeast mixture, 1 cup at a time, mixing well between additions. Continue adding the flour until the dough starts pulling away from the sides of the bowl. Remove from the bowl and knead by hand for about 5 minutes until smooth.
- Grease a large size bowl with olive oil and place the dough into the bowl, turning it so it is coated with olive oil, and cover it with plastic wrap or a towel, and set it in a warm place, without any drafts for about 45 minutes to 1 hour or until the dough has doubled in size.
- Turn the dough out onto a lightly floured work surface. Cut the dough in half to made 2-6 slice pizza's or one large pizza. Shape dough(s) by pulling the dough to the desired shape. Allow to sit, covered with a towel for another 10 minutes before adding toppings. Arrange toppings with first the tomato sauce then other ingredients. I like to add cheese at the start and end of the process.
- Preheat oven to 450 °F. Add your favourite toppings. Bake for about 15-20 minutes. Serve and enjoy!
Nutrition
Once you take the pizza out of the oven, it just is one of the best things! The aroma of garlic, spicy sausage and cheeses…you can’t help but drool. Once you add the fresh basil, you just can’t wait to take the first bite!!! ENOY!!!
