Pizza dough with spelt flour

Ingredients for 4 servings:

• 1 kg spelt flour (type 630)
• 5 g yeast, fresh
• 3 tsp sea salt, coarse
• 5 tbsp olive oil
• 1 tsp sugar
• ½ liter of lukewarm water, approx.
• Flour for rolling out

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

savory alternative, crispy and delicious

Put the flour in a bowl, make a well in the middle, and add the yeast and sugar with a little lukewarm water. Cover and let rest for 1/2 hour. Then add the salt, knead thoroughly, and gradually add lukewarm water until you have a smooth, firm dough. Now (…and only now!) knead in the olive oil. Cover the bowl with plastic wrap and let rest in the refrigerator at 8°C for one or two days. Remove the dough from the refrigerator two hours before baking. Shape into small balls of dough (approx. 220-250 grams for a 28 cm round baking tray, approx. 500 grams for a square baking tray) and let rest, covered, for another two hours at room temperature. Dust the dough with flour before rolling it out. Top the dough as desired and bake the pizza as usual.