Preparation: 10 minutes to prepare the dough + 4-8 hours of proofing
Cooking time: 2-3 minutes at 300/320°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: 2-5 g of Spadoni yeast in a sachet or 5-10 g of fresh yeast, 20 g of oil (2 tablespoons), and 275 ml of water at around 22°C, and mix until you have a solid, smooth dough with no lumps. Leave to rest for 15/30 minutes, covered with a damp cotton cloth (or cling film). Divide the dough into 4 pieces weighing around 200 g each, form little balls, and place them in proofing boxes. After 4-8 hours, when they have doubled in volume, the dough is ready to be stretched into the typical round shape. Add toppings as desired and cook in a wood oven (or electric) at 300/320°C for 2-3 minutes.

    Ricetta per pizza al farro con preparato Molino Spadoni