Wholemeal spelt pizzette
Source: https://www.meranermuehle.it/rcp_recipe/wholemeal-spelt-pizzette
Baking/cooking time
10 Minutes
Rest time
11 Hours
30 Minutes
Difficulty
normal
Ingredients
Ingredients for approx. 24 pizzettes
| For the Pre-Dough | ||
| 170 | g | Spelt flour Regiograno bio |
| 16 | g | EVA - lievito madre natural yeast bio |
| 100 | g | Water, 30°C |
| For the Main Dough | ||
| 1 | Total pre-dough | |
| 140 | g | Spelt flour Regiograno bio |
| 200 | g | Whole spelt flour organic |
| 200 | g | Water, 30°C |
| 10 | g | Salt |
| 1 | tablespoons | Olive oil |
| Additionally | ||
| q.s. | Tomato sauce | |
| 2 | Mozzarella | |
| q.s. | Salt | |
| q.s. | Dried oregano | |
| q.s. | Toppings of your choice (e.g., tomatoes, olives, …) |
Preparation
For the pre-dough:
For the main dough:
Topping:
Shaping:
Baking:
- Mix all the ingredients for the pre-dough together.
- Cover and let it rest for 10-12 hours at 28°C (82°F).
- Mix all the ingredients for the main dough in a bowl.
- Knead the dough on speed 1 for 5 minutes, then increase to speed 2 and knead for another 3 minutes until smooth.
- Cover the dough and let it rise for 90 minutes at 28°C (82°F).
- Season the tomato sauce with salt and dried oregano to taste.
- Cut the mozzarella into small cubes.
- Roll out the dough on a floured surface and cut out circles using a round cutter (Ø 10 cm / 4 inches).
- Place the circles on a baking sheet lined with parchment paper.
- Spread the tomato sauce on the mini pizzas, evenly distribute the mozzarella cubes on top, and add any additional toppings as desired.
- Sprinkle with dried oregano and a little salt.
- Preheat the oven to 220°C, top and bottom heat.
- Bake the mini pizzas in the preheated oven for 10 minutes until golden brown and crispy.
- Let them cool slightly after baking and enjoy warm.
Spelt flour Regiograno bio
Farina di farro prodotta con cereali di alta qualità provenienti da contadini altoatesini! La farina di farro spelta fine, di colore chiaro, proveniente da agricoltura biologica può essere utilizzata in molti modi. È particolarmente adatta per la produzione di pani leggeri, torte, basi per pizza e pasta. Il farro ha una nota di nocciola ed è molto digeribile. Già nel XII secolo Hildegard von Bingen ne apprezzava le proprietà particolarmente preziose. Provate a usare la farina di farro biologica nella vostra prossima torta di farro o pasta per pizza!
1000 g
€6.25
CATEGORY
