Slow Rising Spelt Dough Pizza

Ingredients

  • FOR THE SPELT DOUGH PIZZA:

  • FOR ROLLING THE DOUGH:

  • For the Tomato Sauce:

  • For the Topping:

Directions

Enjoy this delicious pizza in front of the TV or in the company of your best friends, whatever the occasion, this dish will satisfy your cravings.

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Ingredients

Adjust Servings:
FOR THE SPELT DOUGH PIZZA:
200g wholegrain spelt flour
200g white spelt flour
320g water
16g extra virgin olive oil
8g salt
3.5g dry yeast
FOR ROLLING THE DOUGH:
a pinch of durum wheat
For the Tomato Sauce:
150-200g tomato puree
1 or ½ chili pepper
salt
For the Topping:
cherry tomatoes
fresh basil
oregano
mozzarella
rucola
artichokes

Steps

1

Pour all the ingredients for the spelt dough into the bread pan of the Breadmaker, except for the yeast.

2

Put the dry yeast in the designated dispenser. Dry yeast binds directly with the flour, there is no need to add liquids.

3

Select program 32 to knead the dough.

4

Remove the dough and add it into a glass bowl. Cover it with cling wrap, while taking care not to let it come into contact with the dough. Leave it in the refrigerator to rise for at least 14-16 hours. Recommendable let it rise for up to 18-24 hours.

5

The next day, preheat the oven to 220 °C. Place the tray that you will use inside the oven, it must be warm to enhance the leavening process.

6

Remove the dough from the refrigerator at least 5-10 minute before making the pizza. In the winter, up to 30 minutes beforehand.

7

Flour a pastry board or a marble cutting board with rice/spelt and corn flour and place the dough onto it.

8

Using a pasta spatula, divide the dough into 2 or 3, depending on the number of pizzas you want to make. Sprinkle your hands with flour to be able to handle the dough with ease.

9

Push the dough outwards to give the pizza the desired shape. Flour the edges of the pizza with corn or semolina flour and make them slightly thicker.

10

Prepare the tomato sauce: add all the ingredients into a bowl and stir to mix.

11

Spread 2-4 tablespoons of tomato sauce over the pizza or to taste, along with vegan mozzarella and a little oregano. Transfer the pizza to the preheated baking tray using the parchment paper.

12

Cook the vegan margarita at 220°C for about 12 minutes and the one with artichokes for 15 minutes, or until the edges are golden brown.

13

Take the pizza out of the oven and add fresh tomatoes, basil, rucola and a few drops of extra virgin olive oil, or garnish to taste.

Enjoy

Slow Rising Spelt Dough Pizza

Ingredients

Adjust Servings:
FOR THE SPELT DOUGH PIZZA:
200g wholegrain spelt flour
200g white spelt flour
320g water
16g extra virgin olive oil
8g salt
3.5g dry yeast
FOR ROLLING THE DOUGH:
a pinch of durum wheat
For the Tomato Sauce:
150-200g tomato puree
1 or ½ chili pepper
salt
For the Topping:
cherry tomatoes
fresh basil
oregano
mozzarella
rucola
artichokes

Nutritional information

497
Calories
94g
Carbs
8.03g
Fat
20g
Protein
661.5mg
Sodium
9g
Sugar

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the wellbeing and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of wellbeing through nutrition. The food can leverage our beauty and make us shining from inside!

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