Quick preserved lemons

Spelt is an ancient wheat that’s less commercialized and more nutritious than hyper-industrialized high-gluten flour. I love gluten and I love other flours because they bring something else to the table. Often that something is flavor. Spelt has gluten just a different kind and less so. While this dough is stretchy it’s softer and more delicate than regular pizza dough. It’s also very forgiving. It’s great for empanadas and galettes and has a nutty flavor that compliments sauteed greens and cherries alike.


1 pound + 1 ounce Spelt Flour

2 1/4 teaspoons salt

2 teaspoons sugar

1 1/2 teaspoons yeast

2 Tablespoons + 1 teaspoons Olive Oil

11.25 ounces Water

Mix all dry ingredients. Add liquids and mix until you get a cohesive dough. Knead for 2 - 3 minutes.

Place in a well oiled bowl, make sure the dough is also covered in oil and cover with plastic. Let rise in your refrigerator for three days.

Dream of what you will make with it.

To bake as a pizza:

Pre-heat your oven to 475. Roll out the dough dusting it with a little spelt flour so it doesn’t stick. Sprinkle a little spelt flour on your baking sheet as well.

Carefully place the rolled dough on the sheet tray. Top your pizza with whatever you want. I like mozzarella and long cooked greens with shallots and a little nutmeg. Bake until it’s golden brown.

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