Spelt pizza

Ingredients for 4 servings:

• 350 g spelt flour type 630
• 50 g wholemeal spelt flour
• 100 g spelt semolina
• 1 tsp brown sugar
• ½ pack of dry yeast or approx. 10 g fresh yeast
• 100 ml olive oil
• 275 ml water
• 1 tbsp, leveled salt
• 400 g tomatoes, pureed
• 3 tbsp tomato paste
• n. B. Herbs as desired (fresh or dried): basil, oregano, marjoram, rosemary, thyme
• e.g. salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 15 minutes

Recipe with pizza sauce

The dough is enough for four pizzas. Sift the fine spelt flour through a sieve into a bowl (ideally one with a lid). Add the wholemeal flour and semolina and mix roughly. Make a well in the center. In a small glass or cup, mix about 50 ml of lukewarm water with the yeast until all the yeast has dissolved, then stir in the sugar. Then pour the mixture into the well and mix with a little flour (about 1-2 teaspoons). Set the bowl aside and let the yeast rest for at least 15 minutes, until it has risen slightly. Add salt and olive oil. Add the water in portions. Depending on the consistency of your tap water, you may need more or less water. When the dough is smooth (just enough to stop sticking to your hands), it is ready. Now place the lid on the bowl (if you don’t have one, place a fresh tea towel on top) and let it rise in a warm place (e.g., in the sun or on the radiator) for 1-1.5 hours, until the dough has significantly increased in volume. In the meantime, put the passata and tomato paste in a saucepan and simmer on low heat. Add the spices to taste – I like to use a lot, since we’re only spreading the sauce very thinly on the pizza, so it can be very intensely seasoned. But that’s always a matter of taste. For the lazy, there’s also the “Herbs de Provence” spice mix, which usually contains all of the listed spices. I just prefer to use them individually, so I can adjust the dosage to my liking. Let the sauce simmer on the stove at the lowest heat until you’re ready to spread it over the dough. Then the sauce will infuse nicely. If you want and have time, you can knead the dough again and let it rise for a second time, for at least 1 hour. For those who are impatient or short on time, one batch is enough. Now preheat the oven to 250°C (top/bottom heat). Knead the dough briefly again and divide it into four equal pieces. I always use a pizza pan with holes, which I lightly brush with olive oil and dust with a little flour; this makes it easier to remove the pizza at the end. You can also make it on a baking sheet or rack and simply place them on baking paper. Roll out each of the four pieces of dough into a circle and place it in the pizza pan or on the baking paper. Now spread the sauce evenly over the dough with a spoon. Don’t use too much, or the dough will get soggy! You’ll probably have some sauce left over at the end – simply make a delicious little portion of pasta with it the next day! Smaller packages are rarely available, hence the 400 ml specification. You can then top the pizza as you wish. We like to make salami pizza with mozzarella. Tip: Let the mozzarella drain in a sieve for 1-3 hours beforehand so it doesn’t lose as much liquid on the pizza. Depending on the oven, the pizza sometimes only needs a few minutes. With others, it takes 15 minutes or longer. So I can’t give an exact time. Just keep an eye on the pizza. If you have more than one in the oven, you should swap them once or twice to ensure they cook evenly. If you’re using top/bottom heat, I recommend putting the pizzas towards the bottom of the oven so the crust gets nice and crispy. Tip: You can also use the dough to make delicious rolls!