Quick No Rise Pizza Dough Made With Fresh Milled Spelt Flour
This Quick No Rise Spelt Pizza Dough is made with Fresh Milled Flour. This is the perfect recipe to make when you just need something fast on the table to eat, and that everyone will enjoy. No yeast needed, just mix it up and make the pizza. Yes, it is just that simple! You read that correctly- No knead, no rise, no yeast needed! Also, it tastes delicious!
Ingredients
- 1&1/4-1&1/2 cup fresh milled spelt flour 150g-180g plus some for shaping. *See Notes for other wheat varieties
- 1 cup full fat cottage cheese, Greek Yogurt, or homemade yogurt 225g
- 1 tsp sea salt
- 1 tsp baking powder
- Desired sauce, cheese, and toppings
Instructions
- Firstly, mill the flour. I like to use spelt, and make sure to mill extra flour to set aside for shaping and rolling out the dough.
- To a medium mixing bowl, add fresh milled flour, salt, and baking powder. Mix to combine the dry ingredients.
- Then, to the dry ingredients add the cottage cheese or yogurt. Stir just until combined, and no dry flour is left. It should be a bit sticky and wet. If it is super hard and dry, then add more cottage cheese 1 TBSP at a time.
- Cover the dough, and let rest for 15 minutes to allow time for the fresh milled flour to absorb the liquid while you prepare your toppings.
- Preheat the oven to 400*F
- Line or spray the baking pan(s).
- Sprinkle a clean work surface with some flour, and dump out the dough. The dough will be pretty sticky at this point, so dust the dough with some flour, and get it into a cohesive ball. Don't work it too much, you want to add in as little flour as possible. The dough should be very soft, and not a stiff ball. Use a gentle touch, we aren't kneading it into a stretchy dough like a traditional pizza dough.
- Using a bit of flour, roll out the dough OR press it into the prepared baking pan. I like to actually roll the dough onto the pan, because it can be hard to transfer from the counter to the pan after rolling. Only use as much flour on the top so it doesn't stick as your roll or lightly press it into place.
- Par-bake the crust for 10 minutes.
- After the crust is partially baked, add the sauce, cheese, and any toppings you like.
- Bake for 8-12 more minutes until the cheese has browned.
- Lastly, enjoy!
- You can double or triple this recipe to make more quick FMF pizza dough. If you are looking for a more traditional yeast or sourdough pizza dough recipe, I have one of each on my blog as well.
Notes
This recipe makes either 2 thin crust 10 inch pizzas, OR 1 11x15 sheet pan pizza. You can double or triple the recipe for more pizzas.
*I prefer to use spelt for this recipe, it just does a nice job. If using soft wheat, you may need a bit more flour. If using hard wheat or Kamut, you may need more cottage cheese/Greek yogurt. Einkorn may be pretty similar, but could need some adjusting.
Every cottage cheese or yogurt can vary in moisture content, so you may need more or less, the trick to this dough is to keep it moist, and work it the least amount as possible, so you don't add to much flour into the dough.
-We like to enjoy this FMF spelt pizza fresh. But, if you have left overs, you can place in an airtight covered container, and refrigerate for 3-4 days. For longer storage, you can freeze in a freezer safe container for up to 4 months.