Pan Pizza with Whole Grain Spelt Dough
A crispy whole grain pizza made with spelt, semolina, and bread flour, topped with fresh ingredients.
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- •500 grams Spelt flour
- •150 grams Semolina flour
- •100 grams Bread flour
- •2 grams Dry yeast
- •450 milliliters Water
- •1 tablespoon Salt
- •1 clove GarlicFor pesto
- •Coarse salt(optional)Pinch, for pesto
- •Pine nutsFor pesto
- •BasilFor pesto
- •Pecorino cheeseFinely grated, for pesto
- •Parmigiano Reggiano cheeseFinely grated, for pesto
- •Extra virgin olive oilFor pesto and dough
- •Tomato pureeFor sauce
- •TomatoesFresh, sliced
- •Red onionsThinly sliced, pre-cooked
- •Mozzarella cheeseFresh, sliced
- •ProsciuttoFor topping
- •Stracciatella cheeseFor topping
- 1
Mix spelt flour, semolina flour, and bread flour together.
2 min
- 2
Add dry yeast to the flour mixture.
1 min
- 3
Add water and knead the dough by hand or using a stand mixer.
10 min
- 4
Add salt to the dough and continue kneading.
2 min
- 5
Let the dough rise in a container for four hours until it doubles in size.
4h 0m
- 6
Split the dough and transfer to baking trays for a second rise of three hours.
3h 0m
- 7
Prepare pesto by grinding garlic, coarse salt, pine nuts, basil, pecorino, Parmigiano Reggiano, and olive oil in a mortar and pestle.
10 min
- 8
Preheat oven to 575°F (300°C).
10 min
- 9
Spread tomato sauce on the dough and bake for 9 minutes.
9 min
- 10
Add toppings like mozzarella, tomatoes, and bake again to melt the cheese.
5 min
- 11
Finish with dollops of fresh pesto and serve.
2 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza