Basic Recipe for Fine Spelled Pizza Dough
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 325 g spelled flour type 1050
- 1 teaspoon sea salt
- 2 tablespoon olive oil
- 185 ml water, lukewarm
- 20 g fresh yeast
- 0.5 teaspoon ½ raw cane sugar
- some spelled flour type 1050 to roll out
Print Recipe
Pin Recipe Instructions
- Mix the spelled flour with the salt in a mixing bowl and make a well in the middle and on the edge. Dissolve the yeast together with the raw cane sugar in the water. Pour the yeast water into the middle hollow of the bowl. Pour the olive oil into the second well. Knead everything into a smooth, soft dough that will separate from the bowl. For the right consistency, add a little more water or flour if it is too dry or too moist. That depends very much on the flour used.
- I always knead the dough in the food processor. With spelled it is important to knead thoroughly but not for too long. You should knead for a maximum of 6 minutes. Therefore it is best to set the kitchen timer.
- Then cover and let the dough rise in a warm place for 60 minutes.
- The dough can then be processed as usual. The amount makes approx. 550 g of finished pizza dough and is sufficient for 1 baking sheet. You can also use the dough for bread rolls, dumplings or the like.
- Another tip for baking:
- When using it as pizza dough, I bake the finished pizza tray at 200 ° C top / bottom heat for about 25 - 30 minutes.
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