100% spelt flour pizza dough, with a time-saving single rise method. You need just over an hour and five ingredients to make your own pizza from scratch. This recipe makes enough for two regular pizzas.
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RECIPE
250 ml water room temperature
2 ¼ teaspoons active dry yeast or 1/2 cube fresh yeast
2 tablespoons olive oil
400 grams spelt flour
1 teaspoon sea salt
1. Add the water and olive oil to a large mixing bowl and whisk in the yeast. Set aside for 10-15 minutes to allow the yeast to bloom. If using instant yeast, it can be added with the flour.
2. Add the flour and salt, then mix with a wooden spoon until a shaggy dough forms.
3. Tip the dough out onto a lightly floured work surface and knead until fairly smooth and soft, about 6-8 minutes. Don't add more flour. Scrape the dough off the counter with a bench scraper if needed.
4. Once kneaded, place the dough back into the mixing bowl and cover with a damp tea towel. Set in a warm, draft-free place to rise until doubled in size, about one hour.
5. Once the dough has risen, preheat the oven to 220°C (430°F) and gently punch the dough down to deflate. Divide the dough in half and freeze half for later, or make two pizzas now.
6. Roll the dough out into a circle (or desired shape) to the thickness you'd like. Mine is usually about 1.5 cm at the edges and a little less than 1cm in the middle.
7. Place the dough onto a lined or greased baking sheet and top with any desired toppings. Bake for 10-12 minutes, or until golden. Serve immediately.
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FULL POST with American measurements and more:
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*Please refer to this with any questions or clarifications
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