Whole spelt pizza (4 pizzas of 200g)For the pizza dough
- Whole spelt flour - 340 g
- Refreshed sourdough - 170 g / Half a cube of brewer's yeast
- Water - 215 g
- Extra virgin olive oil. 2 tbsp
- Whole Sicilian fine salt 1 tsp
- Barley malt 2 teaspoons or 2-3 teaspoons of brown sugar
- Tomato puree 300 g
- Extra virgin olive oil. 35 g (half on the baking tray and half for pizza topping)
- Fine salt
- Fresh or dried oregano
Put the spelt flour, sourdough, water (warm; ideal at 30 ° C) in a bowl with high sides. Knead vigorously for at least 5 minutes to collect all the ingredients. Add the salt and knead for another 5 minutes, resting on the work surface and moving your hands quickly (in this way the dough will not stick to your hands). Finally, add the oil (again in the bowl) and knead for another 5 minutes (returning to the work surface as soon as the oil is incorporated), until you get a ball of homogeneous consistency. If it's a bit sticky, add a little more flour.
Flour the bottom of a large bowl and put the spelt pizza dough to rest by making a cross cut on the surface. Cover with a clean cloth and place in the oven, which is turned off and closed, where you have also put a saucepan of very hot water, to create a humid and warm environment. Let the dough rest for 2 hours (the dough must double in volume). At the end of the first rising, gently take the leavened mass and divide it into 4 loaves, which you will already rest on oiled trays. Gently roll out the dough with your fingers, pouring a little extra virgin olive oil. on the surface (less than a teaspoon per block) and smoothing the dough from the center outwards. Let it rise for another 3 hours in the closed oven, with the same system used for the first leavening. At the end of the second leavening you can choose either to leave the spelt pizza swollen and not touch it anymore, or roll it out a bit with your fingers. Then pour the tomato on the pizza and spread it gently with the back of a spoon. Season with oregano, oil and salt.
Turn on the oven at 200 ° C in ventilated mode, if possible by setting the heat from the bottom Cook your spelled pizza for 20 minutes. If you decide to add mozzarella, do it only in the last 3 minutes of cooking (the mozzarella must be at room temperature, well drained and in small pieces).
Whole spelt tagliatelleIngredients
- 200g stone-ground wholemeal spelled flour
- 2 eggs
- 1 tablespoon of sunflower oil
Mix the ingredients well incorporating the eggs, previously beaten together with oil and salt, in the spelt flour continue to knead for about 15 minutes until it forms an elastic ball, should it be dry add a spoonful of water. Leave to rest for 30 minutes. After the rest period, roll out the dough with a rolling pin or with a pasta machine until it forms a thin disk that you will roll on itself and then cut it with a 1 cm sliced knife thus obtaining your tagliatelle which will be arranged on a pastry board and sprinkled with semolina. Boil the tagliatelle in salted water and season to taste.