Pizza Dough with Spelled Flour
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 d 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg spelled flour (type 630)
- 5 g yeast, fresh
- 3 teaspoon sea salt, coarse
- 5 tablespoon olive oil
- 1 teaspoon sugar
- 0.5 liter ½ water, lukewarm. approx.
- flour for rolling
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl, make a well and add the yeast and sugar with a little lukewarm water. Cover and let rest for 1/2 hour.
- Then add the salt, knead and gradually add lukewarm water until you have a smooth, firm dough. Now ( and really only now!) Knead in the olive oil.
- Cover the bowl with cling film and let it rest in the refrigerator at 8 ° C for a day or two. Take the dough out of the refrigerator 2 hours before baking.
- Shape small dough pieces (for a 28 mm round sheet approx. 220 - 250 grams, for a square baking sheet approx. 500 grams) and cover again for 2 hours at room temperature. Flour the dough before rolling it out.
- Cover the dough as desired and bake the pizza as usual.
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