Spelt

[JohnGahan]

Any good spelt recipes for a pizza?  Thanks.

[charbo]

The King Arthur Flour Whole Grain Baking  book has one for focaccia.

[HansB]

Do you want a 100% spelt pizza?

Capt. Bob uses spelt in his pizza.

When I have used it I just added 5-10% spelt to my normal dough. It adds a nice flavor.

[The Dough Doctor]

I've used it successfully to replace up to 25% of the regular white flour used in the dough formulation. Watch your dough formulation too as you will need to increase it a bit when using spelt flour.
Tom Lehmann/The Dough Doctor

[CaptBob]

Do you want a 100% spelt pizza?

Capt. Bob uses spelt in his pizza.

When I have used it I just added 5-10% spelt to my normal dough. It adds a nice flavor.

I agree with Hans....5-10% works great....

[JohnGahan]

I agree with Hans....5-10% works great....

Thanks will try it.

[negley]

My current sourdough pizza is 85% white wheat, 15% Spelt. Fresh milled in a mockmill 100. Both sifted through a #40 sifter for ~85% extraction flour. My starter uses white whole wheat, but I feed my levain Spelt for use in the dough. This has produced a crust that my wife approves of and allowed me to replace an all white crust with. I've found that we really like Spelt in both pizza and bread. Give it a shot!

[Jersey Pie Boy]

Negley, maybe show us some photos next time?

[negley]

Here you go. With a sourdough shot as well.

[Jersey Pie Boy]

Beautiful! Thank you   great bread too!