I usually make the Ken Forkish FSWY overnight straight pizza dough and get great results, if I say so myself! I'm thinking of trying a 100% Spelt pizza dough to cater to my sister's food sensitivities. I've never baked with Spelt before. I have trawled this site for tips and recipes and have noted a few things but mostly the recipes are for sourdough and I have not ventured into that yet.
I would be grateful if someone could share a recipe for 100% Spelt pizza dough with yeast - not sourdough. Or perhaps you could suggest what adjustments I might need to make to my usual recipe if I substitute Spelt ie hydration, timings, etc. Would it work? Would it taste good? Should I go for a lower percentage of Spelt (eg 50%)?
many thanks
Megan