Spelt Pizza
A spelt pizza that has rarely tasted so good and is also easy to prepare.
Delicious, healthy and a real alternative to pizza made from wheat flour!
Ingredients and preparation
Preparation: Mix all the ingredients with the kneading machine and knead until the dough comes away from the sides of the bowl.
Short rising time: cover the dough and leave to rise at room temperature for at least 6 hours. Longer rising time: cover the dough and leave to rise in the fridge for up to 24 hours. Remove from the fridge at least 3 hours before preparation.
Divide the dough into three or six equal pieces, shape them into balls, cover and leave to rise for a further 30-45 minutes. Shape the dough pieces into thin pizza bases and top as desired.
Preheat the oven to at least 220° C. Once the oven has reached this temperature, bake the pizza for approx. 15 minutes. If the baking temperature is higher, reduce the baking time accordingly.
Tip from the pizzaiolo: if the dough is left longer, the pizza will be more aromatic and crispier. Press the dough into shape with the flat tips of your fingers and do not use a rolling pin.
You can also find more information on preparation hier.
