Multigrain pizza

  • Pizza al farro e kamut


100 g of spelt flour Molino Rossetto
75 g of kamut flour Molino Rossetto
75 g of whole flour bio Molino Rossetto
55 g of barley flour Molino Rossetto
45 g buckwheat flour  Molino Rossetto
250 ml of water
10 ml of evo oil
4 g whole salt
5 g of diastase malt Molino Rossetto


Put and mix flours in a bowl; add mother yeast, water, oil and malt and start to knead for 3 minutes. Add salt and knead for 4 minutes more. Put the dough in a bowl with some oil and cover with some film. Let it rise for 1 hour and a half in the oven off but with the light on. Put some flour on the table and roll the dough with your hands, giving the shape of a rectangle, make some folds. Put again the dough in the bowl covered by some films and let it rise for 15 minutes more. Then put the bowl in the fridge for 12-24 hours. Then let it rise in the oven off with the light on for 3 hours. Then put some flour on the table and make some folds. Put it again in the bowl, cover it and let it rise (again in the oven off with the light on) for 45 minutes. Repeat the folds.  Go on in the same way, and let it rise for 45 minutes more and then make the folds again. Leti t rise for 45 minutes more, then with your hands, roll the dough on a pan with some oven paper. Cover with some film and let it rise for 2 hours and a half. Warm the oven at 240°C. When it is hot, put the pizza in the oven without spicing it for 15 minutes. Then add tomato sauce and put it in the oven again for 10 minutes more.
Advice for the stuff: while pizza is cooking, cut in slices 1 zucchini and grill it for about 3 minutes. Cut an aubergine in slices and put these slices in some water and salt, so that they lose their bitter flavour. Let them rest for some minutes, grill them. Wash mushrooms, cut them and grill them. Steam spinach, In a bowl add grilled vegetables, some radicchio and cherry tomatoes, black olives. Add some basil leafs, a pince of chilli and some salt Add vegetables to the pizza.

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