Spelt (50%) pizza dough


This 50% spelt pizza dough is perhaps a little more involved than our other dough recipe but it is sitll relatively simple and can be made and stored, or even frozen for use later.

Being half spelt it has health benefits, the ancient grain has reported to have digestive, cholesterol and circulation benefits as well many other positive aspects when compared to traditional flour.

We use a Cadac with Safari Chef 2 Pizza Stone but also can be cooked in the amazing Uuni Pizza Ovens or similar devices.


Spelt Pizza Dough

Category: Campervan Recipes



  • 175g soft white flour (I used half spelt flour and half strong bread flour)
  • 1 tsp salt
  • 1 tsp easy-blend dried yeast
  • Half tsp golden caster sugar
  • 1 tbsp olive oil, plus some for kneading
  • 120ml warm water


  1. Mix together the dry ingredients then add the oil and half the water. 
  2. Mix with a knife to a “ragged” dough mixture and gradually add the rest of the water a bit at a time, mixing as you go. 
  3. Eventually all the rags will stick together into a ball – you can mix with your hands at the end to feel if the dough is wet enough. 
  4. You may not need all the water. 
  5. Wipe the dough ball around the bowl to catch any last bits. 
  6. Lightly oil the surface and knead the ball for 5 minutes until it develops a sheen and starts to stretch. 
  7. Put it back in the bowl and cover, leave it to rise at room temperature for about an hour until it’s doubled in size (out of reach of dogs dough is poisonous to them but delicious!).  
  8. Once it’s risen, tip it on to the surface again, knead lightly to knock out the air then either shape your base, or wrap the dough ball tightly in clingfilm and put in the fridge (or even freeze for later). 
  9. To shape the base, either use a rolling pin or flatten with your fingers working out from the centre until it’s about 25cm in diameter.  Add the sauce; toppings and cheese then bake for 8-10 minutes at 230 degrees

We like to add cured meats (chorizo, salami and parma ham are our favourites) to our pizza, olives, mushrooms and then top with mozzarella and a little parmesan for a great taste.



Posted on December 7, 2018 in Campervan Recipes

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Matt loves campervans, the outdoors and photography. Combining the 3 is a recipe for happiness.

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