First attempt at using Spelt flour:
I used my latest deep dish dough recipe (realdeepdish.com
) with 50% Spelt flour and 50% All-Purpose.
I prepared a 'Chicago thin crust' pizza by flattening out a 12" dough into a 14" deep dish pan.
460 degrees for 25 minutes, then cover with foil and bake an additional 10 minutes to crisp the crust.
Sorry, no photos this time.First impression:
Since I've never worked with spelt before, I'd say it was a pretty successful test.
The crust set up fine and I'm sure it will be plenty sturdy for deep dish use.
Although the spelt did add a nice nutty flavor to the crust, it also made the texture a little gritty.
Next time, I'll try 25% and see if that reduces the grittiness. Perhaps a bit more water to the dough as well.