Khorasan and spelt pizza

  • Pizza al farro e kamut


350 gof spelt Molino Rossetto
150 g of kamut flour Molino Rossetto
25 g brewery’s yeast
2 or 3 spoons of salt
1 spoon of sugar
290 g of water
1 spoon of olive oil
3 spoons of tomato soup

For the stuff
1 mozzarella
enough pepperoni
enough black olives


Mix flour, salt and sugar. Form a fountain and spill the yeast that has been dissolved previously. Spill the water gradually and process the dough energically for about 10 minutes, untili t is smooth and elastic. Put the dough in a repaired place and let it rest for at least 1h e 30 min. Warm the oven at 190°. Lie down the dough on a pan with oil. Put tomato sauce and oil on the pizza and, put it in the oven for about 20-25 minutes. When it is almost ready remove the pizza from the oven and stuff with mozzarella, pepperoni slices and black olives. Put it in the oven again until mozzarella is dissolved.