Ingredients
- 250 g of Tritordeum flour
- 150 g of water
- 25 g of fresh pressed yeast
- 2 tablespoons of EVOO (Extra Virgin Olive Oil)
- 1 teaspoon salt
Preparation for thermomixer
- Pour the water and oil into the glass. Set 30 seconds at speed 1.
- Add the yeast and mix for 5 seconds at speed 4.
- Add the flours and salt. Knead one minute with the glass closed at speed 2.
- Fill a bowl with the warm water and melt the yeast.
- Add oil, Tritordeum flour, salt and mix until you get a firm dough.
- Let the dough rest in a bowl brushed with oil, cover with plastic wrap and let it rest until it increases in volume.
Traditional preparation
- Pour the dough in a bowl and cover with transparent film until it doubles its volume, for about an hour.
- Spread our dough on a lightly floured surface and shape with the help of a rolling pin.
- Transfer to the baking tray with greaseproof paper (optional).
- Cover the base of the pizza with the desired ingredients (tomato, cheese, mushrooms…)
- Place in the preheated oven at 200ºC for 15 minutes or until it is golden brown.