Summary

Ingredients

• 400 g spelled or wheat
• 40 g olive oil
• 260 ml water
• 0.25 ¼ cube yeast or
• 0.5 ½ pack dry yeast
• 12 g salt
• 200 g kamut or durum wheat

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Instructions

1. Finely grind spelled and kamut (you can also buy wholemeal flour you buy, but of course it tastes better freshly ground). Dissolve the yeast in the water. Add to the flour with olive oil and salt. Knead everything into a firm but smooth dough - the food processor or bread maker can do that too. Put the dough in a sufficiently large freezer bag, close it and let it rise for 1 - 2 days in the refrigerator.
2. On the baking day, remove the pizza dough and let it acclimate for 1 - 2 hours. Divide into portions (I use 200 g of dough for a 30 cm diameter pizza, which makes 4 1/2 servings).
3. Roll out the dough, cover as desired and bake. I use an Alfredo pizza oven - you can of course bake the dough in a normal oven.
4. I have tested various grain combinations and have come to the conclusion that the dough with spelled and kamut is particularly aromatic and nicely crispy on the bottom. Baked in the pizza oven at a correspondingly high temperature, in my opinion this pizza dough beats some 08/15 dough made from 405 flour in terms of taste.