John Myers
Ingredients for 1 servings:
- 325 g spelt flour type 1050
- 1 tsp sea salt
- 2 tbsp olive oil
- 185 ml water, lukewarm
- 20 g fresh yeast
- ½ tsp raw cane sugar
- some spelt flour type 1050 for rolling out
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes
for 1 tray, also suitable for bread sundaes or similar
In a mixing bowl, mix the spelt flour with the salt and make a well in the middle and around the edges. Dissolve the yeast and raw cane sugar in the water. Pour the yeast water into the middle well of the bowl. Pour the olive oil into the second well. Knead everything into a smooth, soft dough that pulls away from the bowl. For the right consistency, you may need to add a little more water or flour if it’s too dry or too wet. This depends very much on the flour used. I always knead the dough in a food processor. With spelt, it’s important to knead thoroughly but not for too long. You should knead for a maximum of 6 minutes, so it’s best to set a timer. Then, covered, let the dough rise in a warm place for 60 minutes. After that, the dough can be processed as usual. This amount yields approximately 550 g of finished pizza dough, which is enough for one baking tray. You can also use the dough for bread rolls, dumplings, or similar. Another tip for baking: When using it as pizza dough, I bake the finished pizza tray at 200 °C top/bottom heat for approx. 25 – 30 minutes.
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