As we continue to play with whole grain pizzas, last night we made a 50% bolted spelt / 50% AP flour dough. It worked beautifully and didn’t require any adjustments to our normal hydration level. The dough was smooth and elastic. It was very easy to work with and didn’t tear as easily as many other whole grain combinations. The finished pizzas were light and crisp. The spelt added hints of nuttiness and sweetness to the crust. It was our favorite dough thus far. If you like the addition of whole grains in your dough, spelt is definitely one worth trying.
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