I used a 62% hydration rate. The spelt was because I like Bonci from Pizzarium's pizzas turn out which use spelt. I used white spelt and it still tasted very different. I'm surprised I still got some bubbles in there with that. It has less gluten in it so it stretches easier too I think. Also my friend Mike has tried to convince me to get away from GMO white flour. I've gained a few pounds since pizza making which isn't much, but it wouldn't hurt to find something healthier. Thing is though I told him I wasn't doing that for the longest time since I knew everyone uses white flour for a reason in pizza. I think you have to understand the basics before you can get weird with it. Surprisingly it turned out great. Sometimes my sicilians seem a little dry in the crumb which is weird. However it didn't happen this way today. I think the sourdough is great too since it helps digest all the carbs in Sicilians. It should probably help get my family to eat it since they're all watching their carbs.