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Quick pizza base

updated

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Ingredients for 2 servings:

  • 1 kg spelt flour, type 630
  • 1 tbsp olive oil
  • ½ liter of lukewarm water
  • 1 cube of yeast
  • 1 tsp, heaped salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Basis for our Friday night TV pizza

Dissolve the yeast in the lukewarm water and olive oil mixture. Add salt. Add the flour. Knead the dough in the bowl, but make sure it isn’t too dry. Add more water if necessary. Wait until the dough has risen properly. There’s enough for two large baking sheets. Brush the baking sheets liberally with olive oil. Divide the dough directly from the bowl onto the baking sheets and roll out. It shouldn’t be too thin. Topping: First, spread a thin layer of passata. Then add your desired topping and cheese from the bag. Preheat oven to 250°C (480°F). Bake for 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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