Ingredients
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FOR THE SPELT DOUGH PIZZA:
-
200g wholegrain spelt flour
-
200g white spelt flour
-
320g water
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16g extra virgin olive oil
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8g salt
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3.5g dry yeast
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FOR ROLLING THE DOUGH:
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a pinch of durum wheat
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For the Tomato Sauce:
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150-200g tomato puree
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1 or ½ chili pepper
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salt
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For the Topping:
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cherry tomatoes
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fresh basil
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oregano
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mozzarella
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rucola
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artichokes
Directions
Enjoy this delicious pizza in front of the TV or in the company of your best friends, whatever the occasion, this dish will satisfy your cravings.
Ingredients
FOR THE SPELT DOUGH PIZZA: |
|
| 200g wholegrain spelt flour | |
| 200g white spelt flour | |
| 320g water | |
| 16g extra virgin olive oil | |
| 8g salt | |
| 3.5g dry yeast | |
FOR ROLLING THE DOUGH: |
|
| a pinch of durum wheat | |
For the Tomato Sauce: |
|
| 150-200g tomato puree | |
| 1 or ½ chili pepper | |
| salt | |
For the Topping: |
|
| cherry tomatoes | |
| fresh basil | |
| oregano | |
| mozzarella | |
| rucola | |
| artichokes | |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
|
Pour all the ingredients for the yeast if your breadmaker has a yeast dispenser. (If your breadmaker doesn‘t have a yeast dispenser, add the yeast first into the breadmaker and then all the other ingredients.) |
|
2
|
Put the dry yeast in the designated dispenser. Dry yeast binds directly with the flour, there is no need to add liquids. |
|
3
|
Select the Pizza Dough Programme on your breadmaker and press start. |
|
4
|
Remove the dough and add it into a glass bowl. Cover it with cling wrap, while taking care not to let it come into contact with the dough. Leave it in the refrigerator to rise for at least 14-16 hours. Recommendable let it rise for up to 18-24 hours. |
|
5
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The next day, preheat the oven to 220 °C. Place the tray that you will use inside the oven, it must be warm to enhance the leavening process. |
|
6
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Remove the dough from the refrigerator at least 5-10 minute before making the pizza. In the winter, up to 30 minutes beforehand. |
|
7
|
Flour a pastry board or a marble cutting board with rice/spelt and corn flour and place the dough onto it. |
|
8
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Using a pasta spatula, divide the dough into 2 or 3, depending on the number of pizzas you want to make. Sprinkle your hands with flour to be able to handle the dough with ease. |
|
9
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Push the dough outwards to give the pizza the desired shape. Flour the edges of the pizza with corn or semolina flour and make them slightly thicker. |
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10
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Prepare the tomato sauce: add all the ingredients into a bowl and stir to mix. |
|
11
|
Spread 2-4 tablespoons of tomato sauce over the pizza or to taste, along with vegan mozzarella and a little oregano. Transfer the pizza to the preheated baking tray using the parchment paper. |
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12
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Cook the vegan margarita at 220°C for about 12 minutes and the one with artichokes for 15 minutes, or until the edges are golden brown. |
|
13
|
Take the pizza out of the oven and add fresh tomatoes, basil, rucola and a few drops of extra virgin olive oil, or garnish to taste. |
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