Spelt pizza

Ingredients for 2 servings:

• 250 g spelt flour type 630
• 125 ml water, lukewarm
• ½ cube of yeast, fresh
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 200 g mozzarella, grated
• 200 g Gouda, grated
• 1 jar tomato sauce
• e.g. arugula
• n. B. Herbs, of your choice
• possibly fat, for the form

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes

for 2 round trays

Mix the yeast with the water and mash it lightly. Let it swell for 5-10 minutes, then mix well again. Put the flour and sugar in a bowl and make a well in the center. Pour the yeast mixture into the well and knead it thoroughly with a dough hook. Add the oil and knead vigorously by hand in a rolling, pressing motion. Finally, fluff it firmly into the bowl several times. Dust the bowl with flour, place the dough in it, and sprinkle with a little flour. Place the dough in the oven for 20-30 minutes at about 50 degrees Celsius (covered with a damp cloth if necessary). Now add the salt and knead thoroughly again. Divide the dough in half. Roll out on a floured surface using a rolling pin. Grease the pans if necessary. Pour the dough into the pans and gently press it to the edges. Spread with tomato sauce and sprinkle with the cheese mixture. If you like, you can top the pizza with whatever you like. Bake at approximately 250 degrees Celsius for about 12 minutes. Add arugula or herbs after baking.