Homemade Ancient Grain Pizza

Piatto Unico
Thu, 07/06/2017 - 10:45
Difficult Level
Cooking Time
25 active time + 4 hours 15 minutes inactive time

When you think of Italian cuisine, two famous dishes typically come to mind: pizza & pasta. Pizza is commonly consumed weekly either at a pizzeria—pizza parlor—or made at home. On restaurant menus you’ll often find thin crust pizzas or Neapolitan style pizzas (which are smaller and thicker) baked in wood fire brick ovens where the temperatures arrive up to 800°F. Home ovens don’t arrive at these high temperatures and will therefore be softer and fluffier unless using a pizza stone where you can easily obtain a thin and crispy pizza.

Highly refined white flours and brewer’s yeast are traditionally used for pizzas, but currently there is a new trend in Italy towards pizzas made with ancient grains like Kamut© and spelt and lievito madre—sourdough starter. 

Makes 3 pizzas 


dried sourdough starter
3 1/2 tablespoons
1 1/4 cups, heated to 100°F
whole grain spelt
2 1/4 cup
1 3/4 cup
2 teaspoons
extra virgin olive oil
2 tablespoons + more for serving
sun dried tomatoes
1 jar, drained
kalamata olives
1 jar, pitted, drained
marinated artichokes
1 jar, drained and chopped
9 oz mozzarella for pizza, cubed
peeled tomatoes
2 cans
1-2 teaspoons, dried
1 teaspoon
1/2 teaspoon


In a small bowl, add the water and dried sourdough starter. Stir with a fork until dissolved.

2. Add the flours, sourdough mixture and two tablespoons extra virgin olive oil to the bowl of the stand mixer equipped with the dough hook. Mix on medium speed. Add the salt and continue mixing for 2-3 minutes.

3. Take the dough out and put it on a lightly floured cutting board. Knead the dough for 30 seconds then shape it into a ball. Add a little olive oil to the stand mixer bowl. Put the dough inside and brush the top with olive oil. Cover with plastic wrap and a kitchen dish towel. Let rest for 15 minutes.

4. Transfer the dough to a lightly floured work surface and knead for another minute. Return to the bowl, cover with plastic wrap and a towel. Let proof at room temperature for 3 hours.

5. Take the dough out of the bowl and divide into 3 balls that are about 9 oz each. Put them in a lightly oiled baking sheet and cover with plastic wrap and a towel. Let proof for another hour.

6. Preheat the oven to 500°F.

7. Roll out each ball into an 11-inch disc.

8. In a medium bowl add the peeled tomatoes, and mash with your hands or a fork until they are in small chunks. Add the oregano, sugar and salt; stir.

9. Baking on a baking sheet: Put each pizza dough disc on a baking sheet lined with parchment paper. Add a few spoonfuls of the tomato sauce followed by the sun dried tomatoes, kalamata olives, artichokes and mozzarella. Bake for 10-11 minutes until the edges are crisp.

10. Baking on a pizza stone: To each pizza dough disc, add a few spoonfuls of the tomato sauce followed by the sun dried tomatoes, kalamata olives, artichokes and mozzarella. Use the pizza peel to transfer the disc to the pizza stone. Bake for 5 minutes. Buon appetito!