Spelt pizza dough

Ingredients for 1 servings:

• 400 g spelt flour, 630
• 1 tbsp olive oil
• 1 bag(s) of dry yeast
• 1 pinch(s) of sugar
• 1 pinch of salt
• 135 g milk (lukewarm) = 1/2 coffee cup
• 135 g beer (lukewarm) e.g. Sun = 1/2 coffee mug

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

for the nutrition-conscious connoisseur

Stir the yeast and a little sugar into the lukewarm milk and let it rise until foamy. Meanwhile, stir the salt and olive oil into the flour. Then fold in the yeast and milk. Add the lukewarm beer a little at a time and knead firmly until you have a compact, non-sticky dough. Now place the dough in the covered bowl under the covers and let it rest for about 1 hour. Then divide the dough into portions and knead each portion thoroughly. Roll out the dough ball to the desired size and top it as desired. Tip: We bake our pizzas on stone in the pizza oven.