Sourdough spelt pizza base

September 9, 2012





  • 200g sourdough starter

  • 50g lukewarm water

  • 200g 100% spelt flour

  • 50g + 20g 100% wholewheat flour

  • 8g salt

  • 25g olive oil




  • Mix the starter with the water, the salt and the olive oil, then add the flour. Roughly mix until the mixture becomes coherent and leave to rest for an hour.

  • Pour some oil on a surface and knead the dough for about 10 minutes, alternating between finger kneading and slapping the dough onto the surface. Leave for 2 hours to rise.

  • Split the dough to two balls and stretch: spread flour on the surface, make sure the dough ball is well-covered with flour and stretch. Place unto a well-floured peel, spread with toppings and slide into an oven preheated to maximum temperature. Bake until done.

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