2m
- In stand mixer bowl, combine whole wheat (50%), spelt (25%), bread flour (25%), 62% water, 3.0% honey, and 1.0% olive oil.
- Mix 1 to 2 minutes on Speed 1 until incorporated.
- Scrape bowl, cover, and rest 5 minutes.
Ancient Grain
Nutty 50/25/25 Whole Wheat, Spelt & Bread blend with honey & 62% hydration
An artisan ancient grain pizza crust formulated with a nutrient-rich 50/25/25 blend of whole wheat, spelt, and high-protein bread flour. Enriched with natural wildflower honey, 62% hydration, and an overnight cold fermentation. Bakes up with a deeply toasted, nutty aroma, tender interior crumb, and a crisp, rustic foundation.
Calculator
Target Pie Size
Target Diameter
How many pizzas are you making?
8
Dough per pizza--
Total dough--
Pie area--
Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Whole Wheat Flour | 50% | ||
| Spelt Flour | 25% | ||
| Bread Flour | 25% | ||
| Water | 62.0% | ||
| Honey | 3.0% | ||
| Extra Virgin Olive Oil | 1.0% | ||
| Kosher Salt | 0.70% | ||
| IDY | 0.50% | ||
| Total |
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| San Marzano Tomato Sauce | 0.600 | ||
| Fior di Latte / Aged Provolone | 0.800 | ||
| Roasted Vegetables / Goat Cheese | 0.400 |
Topping amounts are per pizza, scaled to your selected pan size.
Home Oven Settings
Temperature550°F
Bake Time5-7 min
SurfacePreheated Baking Steel or Stone
Bake directly on preheated baking steel at 525°F–550°F for 5 to 7 minutes until crust is deeply golden-brown and crisp with aromatic roasted nutty whole grain notes.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
2m
- Add 0.5% IDY and mix 1 minute on Speed 1.
- Add 0.7% kosher salt and mix 2 minutes on Speed 1.
- Increase to Speed 2 and knead for 2 to 6 minutes until dough is smooth and supple (target DDT: 70°F).
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
1h
Transfer dough to a covered container and bulk ferment for 1 hour at room temperature (stretch-and-folds are not required for this formulation).
24h
- Divide dough into 130g–135g portions.
- Round tightly into smooth balls.
- Place in oiled dough trays or containers and refrigerate overnight (18–24 hours).
2h
- Remove balls 2 hours prior to baking to reach room temperature.
- Dredge lightly in whole wheat flour or semolina, press gently from center outward, and stretch thin to a 9"–10" round disc.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
7m
- Dress with sauce, cheese, and seasonal toppings.
- Slide directly onto a 525°F–550°F preheated baking steel or stone.
- Bake for 5 to 7 minutes until crust is crisp and aromatic.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment1h
Cold Ferment18-24h
Final Proof2h
5-min dough rest after initial incorporation. 1 hour room temperature bulk ferment (no stretch-and-folds needed). Divide into 130g–135g balls and cold ferment overnight in refrigerator.