Pizza dough

Ingredients for 3 servings:

• 35 g wholemeal spelt flour
• 300 g wheat flour, type 00 or type 550
• 225 ml water
• 35 g sourdough, old, or: 17 g wheat flour type 550 and 17 ml water
• 10 g olive oil
• 3 g fresh yeast
• 7 g salt

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 55 minutes

Mix the flour and water by hand to form a dough and let it rest for 2 hours at room temperature. Add the remaining ingredients and mix evenly. The dough temperature should be around 25°C. Let the dough rest for 2.5 hours at around 20°C. After 60 minutes, stretch and fold the dough extensively. It should have almost doubled in size and form large bubbles. Divide the dough into 200g portions and carefully roll them into balls. Let the dough pieces rest, seam-up, in a covered, floured cloth for around one hour. Alternatively, you can use a lidded storage container. The dough will also keep for a very long time in the refrigerator in a closed storage container. Dust the dough pieces well with flour and carefully pull them apart from the bottom until thin, or roll them out thinly with a rolling pin. Top the dough and bake immediately at 280-300°C (top/bottom heat) for 3-5 minutes or at 250°C (top/bottom heat) for around 8-10 minutes. Pizza from the grill with a pizza stone tastes just as good.