Spelt pizza in the pan
Source: https://www.meranermuehle.it/rcp_recipe/spelt-pizza-in-the-pan
Baking/cooking time
0 Hours
7 Minutes
Rest time
1 Hours
45 Minutes
Difficulty
easy
Ingredients
Ingredients for 2 padellini
| 500 | g | Mix Spelt pizza |
| 380 | g | Water |
| q.s. | Olive oil | |
| Topping | ||
| q.s. | Ham | |
| q.s. | Goat cheese | |
| q.s. | Cocktail tomatoes |
Preparation
- Place the mix spelt pizza in a stand mixer and gradually add the water. Knead for about 8 minutes until a smooth and elastic dough forms that pulls away from the sides of the bowl.
- Cover the dough with a cloth and let it rest at room temperature (22-24°C) for about 45 minutes, until it doubles in size.
- Dust the work surface with semolina flour. Divide the dough into two halves, fold each half several times, and form into balls.
- Lightly grease a padellino pan* with olive oil. Place the formed dough balls inside and cover with a cloth. Let it proof again at room temperature (22-24°C) for about 60 minutes, until it doubles in size.
- Preheat the oven to 220°C (static oven).
- After proofing, use your fingers to poke 5 holes in the dough surface. Bake in the preheated oven for about 7-8 minutes, until golden brown.
- Remove the padellini pan the oven and immediately brush with olive oil.
- Cut into desired portions and top as desired with ham, goat cheese, and cocktail tomatoes.
*The padellino pan is available in our shop FARINARIUM in Lana.
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