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Spelt sourdough pizza

250 grams of white spelt flour

40 grams of sourdough (mine is feed with Emmer flour)

125 grams of water (I use boiled water cool down to room temperature)

1/2 teaspoon of salt

1 teaspoon of sugar (any sugar will work, I use Muscovado)

Mix all the ingredients together in the mixing bowl and knead for 2-3 min until you get elastic and smooth dough. Spelt flour needs less kneading then wheat flour. Let it rise for 6-8 hours. It tastes better when have more time to prove. I make the dough in the morning (7-9am) and prepare pizza around 4pm.

Prepare your baking tray (the ones made from steel works realy well) - oil and dust it (I use coconut oil and rice flour for dusting)

Prepare all your toping ingredients.

Take the dough out from the bowl on a well floured surface (I use rice flour for this). Fold it a few times until it gets firmer and form the pizza that is 0.5 to 1 cm tick in your tray (tinner dough gives crispier base).

Turn the oven on high (I'm baking at 200c for 15-20 min on the lower level, if you use 250c it's 10-15 min).

Add the toping starting with the tomato puree. I add oregano and basil herb, cheese, mushrooms and onion.