Business Private

Spelt pizza in the pan

Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
0 Hours 7 Minutes
Rest time
1 Hours 45 Minutes


Ingredients for 2 padellini

500 g Mix Spelt pizza
380 g Water
q.s. Olive oil
q.s. Ham
q.s. Goat cheese
q.s. Cocktail tomatoes


  1. Place the mix spelt pizza in a stand mixer and gradually add the water. Knead for about 8 minutes until a smooth and elastic dough forms that pulls away from the sides of the bowl.
  2. Cover the dough with a cloth and let it rest at room temperature (22-24°C) for about 45 minutes, until it doubles in size.
  3. Dust the work surface with semolina flour. Divide the dough into two halves, fold each half several times, and form into balls.
  4. Lightly grease a padellino pan* with olive oil. Place the formed dough balls inside and cover with a cloth. Let it proof again at room temperature (22-24°C) for about 60 minutes, until it doubles in size.
  5. Preheat the oven to 220°C (static oven).
  6. After proofing, use your fingers to poke 5 holes in the dough surface. Bake in the preheated oven for about 7-8 minutes, until golden brown.
  7. Remove the padellini pan the oven and immediately brush with olive oil.
  8. Cut into desired portions and top as desired with ham, goat cheese, and cocktail tomatoes.

*The padellino pan is available in our shop FARINARIUM in Lana.