Spelt Cheese Pizza, Easy No Yeast Dough – Cast Iron Skillet Pizza

 

Spelt

Spelt is an ancient grain known for easier digestion. Spelt was a staple grain for the Romans. The Roman army marched spelt-fueled, as this grain didn’t require refrigeration.

Spelt contains less gluten than the “normal” wheat you can find at the grocery store. My gluten-sensitive family members do better with spelt than modern wheat. However, you should consult a health professional before consuming anything you know you might have a poor reaction to.

The Dough

This dough is very easy and manageable. This recipe does not include instant yeast, an ingredient that isn’t necessarily used often. This recipe is quick and unproblematic, making it great for beginner bakers to work with!

This recipe doesn’t need rolling pins or a dough rolling mat. It doesn’t take very much time to spread out the dough with your clean hands evenly in the across the pan. Make a “hump” for the crust at the ends. It will likely take you longer to make this recipe if you use a rolling pin and a clean surface, both with liberally applied flour.

If you’re a meal prepper, I recommend doubling or tripling this recipe, then baking the dough for ten to fifteen minutes each. While one is in the oven, have the rest of the dough chilling, covered, in the fridge. After the baking time has passed, you can add your sauce and toppings.

This dough was designed to fit a cast iron pan’s worth of pizza. If you want to make a large pizza, however, double this recipe. When you’re doubling this recipe, I recommend using rolling pin and a pastry mat, both with liberally applied flour on them. Use a large baking sheet or pizza stone to bake with. Add about 5-10 more minutes of baking time.

For a better taste and texture, let the dough sit, covered, overnight in the fridge. This will improve the flavors of the dough. Even just a half-hour in the fridge can help the gluten develop within the dough. However, this step is not definitely required.

You may replace the spelt flour in this recipe with any other kind of light flour you want at a one-to-one ratio.

The Toppings

For this recipe, I used about 2-3 ounces of a type of locally-made raw cheddar, hand-crumbled. However, you may use any type of cheese you want! For example, mozzarella, mixed blend shredded cheese, or (again) cheddar.

Using a spoon, tomato or pizza sauce should be spread as even as possible around the pizza. You may also add a sprinkle of Italian seasoning or garlic powder to the tomato sauce to add to the flavor.

While this is a cheese pizza recipe, if you want to add toppings like pepperoni, adjust accordingly!