Pizza Dough Dry Yeast (makes 12 Pizzas):
7g Dry Yeast
320ml lukewarm Water
700g Spelt Flour
1/2 tsp Salt
Method:
Preheat the oven to 225°C.
Mix the yeast with the lukewarm water, cover with a kitchen towel and set aside in a warm room for 15 minutes.
Stir the mixture and let sit for another 5 minutes.
Mix the flour and salt in a large bowl and make a well in the centre. Pour the yeast mixture into the well, carefully knead it into the flour a bit and turn out onto a work surface to properly knead for 5-10 minutes until the dough is smooth and silky to touch.
Split the dough into 12 equally sized small balls and keep under a moist kitchen towel. Thinly roll the pizza balls out on the work surface and start creating your pizza topping.
Lay some baking paper onto a baking tray. Place the pizzas onto the baking tray and bake for about 10 minutes.
The best thing is: you can just keep the oven running, lay out all ingredients and keep the dough balls under a moist towel. Everyone can then simply create their own pizzas :)
Pizza Dough Fresh Yeast (!60 minutes rising time):
42g (1 cube) Fresh Yeast
250ml luke warm Water
1 pinch Sugar
1 tsp Salt
2 tbsp Olive Oil
500g Flour
Method:
Fill the water into a measuring cup and crumble in the fresh yeast. Mix in the sugar and salt and give it a good stir. Set aside for 10-15 minutes.
Add the flour into a large bowl and pour the yeast mix and olive oil over it. Mix the ingredients until the dough starts getting tough, then use your hands to thoroughly knead the dough. It should feel tough and smooth. Cover the bowl with a clean kitchen towel and leave to rise in a warm place (~35°C, i.e. an oven heated to the lowest setting, then turned off will give a nice environment).
Preheat your oven to 220°C. Split the dough in two and roll out into two large pizzas. Place the pizzas on a baking dish, lay with ingredients of your choice, and bake the pizzas for about 15 minutes.
Topping Ideas:
Tomato Sauce
Olive Oil
Rosemary
Oregano
Feta Cheese
Red Bell Pepper
Mozzarella di Buffala
Arugula
Canned Artichoke hearts
Prosciutto Ham
Onions
Zucchini
Champignons
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