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.

Back to top
Back to top