10681-pizza-al-farro-anna-dorfer-molino-merano

Spelt Pizza Regiograno

Name: Spelt Pizza Regiograno - 100% grain from South Tyrol
Total time: 2 h
Ingredients: FOR THE DOUGH; 500 g Mix spelt pizza bio Regiograno®; 325 g water; 25 g olive oil; FOR THE TOPPING; q.s. tomato sauce; q.s. mozzarella; q.s. ham, mushrooms; q.s. tomatoes, stracciatella; q.s. basil

100% grain from South Tyrol

Source: https://www.meranermuehle.it/rcp_recipe/spelt-pizza-regiograno

Total time

2 Hours

Baking/cooking time

22 Minutes

Rest time

1 Hours 30 Minutes

Difficulty

easy

Ingredients

makes 3 pizzas

Portions

		FOR THE DOUGH
500	g	Mix spelt pizza bio Regiograno®
325	g	water
25	g	olive oil
		FOR THE TOPPING
	q.s.	tomato sauce
	q.s.	mozzarella
	q.s.	ham, mushrooms
	q.s.	tomatoes, stracciatella
	q.s.	basil

Preparation

Knead all ingredients except the olive oil for 4 minutes on low speed. Add the olive oil and continue kneading for another 2 minutes on high speed, until you get a smooth, homogeneous, elastic dough that pulls away from the sides of the bowl.
Cover the dough with a cloth and let rise at room temperature for 30 minutes.
Divide the dough into three equal pieces and shape into balls. Cover with a cloth and let rest at room temperature for another 60 minutes.
Roll out each piece of dough on an oiled baking sheet and top the three pizzas as desired.
Bake in a preheated oven at 220 °C (430 °F) top/bottom heat for about 22 minutes. After baking, top with stracciatella and fresh basil, as desired.

Pizza buns

Time: ~2 Hours | Difficulty: easy

10681-strudel-albicocche-ricotta-molino-merano

Apricot Ricotta Strudel

Time: ~5 Hours | Difficulty: easy

Spelt Pizza Regiograno

100% grain from South Tyrol

Ingredients

Preparation

Cookies