La Valentina ‘spelt’ Recipe

Activate the Yeast

In a small bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until foamy.

Mix the Dough

In a large mixing bowl, combine the spelt flour and salt. Make a well in the center and add the foamy yeast mixture along with the olive oil. Mix until a rough dough forms.

Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.

Let the Dough Rise

Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for 1-1.5 hours, or until it has doubled in size.

Preheat the Oven

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while heating.

Shape the Dough

Once the dough has risen, punch it down and transfer it to a floured surface. Divide the dough into two equal portions. Roll each portion into a round pizza shape about 12 inches in diameter.

Add Toppings

Transfer the shaped dough to a parchment-lined baking sheet or pizza peel. Spread half of the tomato sauce evenly over each pizza, leaving a small border. Sprinkle with mozzarella cheese and add fresh basil leaves. Drizzle with olive oil and season with salt and pepper.

Bake the Pizza

Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Serve

Remove the pizzas from the oven and let them cool for a few minutes. Slice and serve hot, garnished with extra fresh basil if desired.