Preparation: 10 minutes to prepare the dough + 2 hours of proofing
Cooking time: 15-25 minutes at 210/230°C


  • Mix to prepare Spelt Pizza
  • Spadoni yeast, or fresh yeast
  • extra-virgin olive oil
  • water


Pour the Spelt Pizza Mix into a bowl. Add: 5-7 g of Spadoni yeast in a sachet or 10-15 g of fresh yeast, 40 g of oil (4 tablespoons), and 280-320 ml of water at around 22°C, and mix until you have a solid, smooth dough with no lumps. Leave to rest for 45/60 minutes, covered with a damp cotton cloth (or cling film). Divide the dough into three pieces weighing around 280 g each, and stretch them onto lightly greased baking trays. Leave to rise for 60/90 minutes, covered with a damp cloth (or cling film), until they have doubled in volume. Add toppings as desired and cook in the oven at 210/230°C for 15-25 minutes, depending on the thickness of the dough.

    Pizza in teglia con preparato molino spadoni