Spelt Pizza Regiograno
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
Ingredients for 1 baking sheet
| 500 | g | Mix spelt pizza bio Regiograno® |
| 325 | g | water |
| 25 | g | olive oil |
Preparation
- Knead all ingredients except the olive oil for 4 minutes at low speed. Add the olive oil and continue kneading for another 2 minutes at a higher speed, until you obtain a smooth, elastic dough that pulls away from the sides of the bowl. Cover with a cloth and let the dough rise at room temperature for 30 minutes.
- Roll out the dough onto a lightly oiled baking tray and let it rest again, covered, at room temperature for 60 minutes.
- Then top the pizza as desired. Bake in a preheated static oven at 220°C for about 22 minutes.
CATEGORY
