Spelt flour veg pizza with Grana Padano

“Does eating vegetarian make you hungry?” Seriously, who said that?! Today we dispel certain myths with pizza, a delicious one!

A very soft spelled dough welcomes a super delicious vegetable filling combined with the unmistakable flavor that only an excellent Grana Padano DOP can offer!

Let’s bake it!

MAKES 4 PIZZA

READY IN 1day 3,5h

INGREDIENTS:

3 cups pastry flour

3 cups spelt flour

1 ½ cup lukewarm water

1 small piece yeast (about ½ oz)

2-3 handfuls salt (about ¾ oz)

2 carrots

2 zucchini

approx. 10 cherry tomatoes

2 peppers

3-4 tablespoons of extra virgin olive oil

sage and oregano to taste

Salt to taste

pastry flour and double-milled durum wheat (to roll out the dough)

extra virgin olive oil to taste

3-4 mozzarella, sliced

salt and extra virgin olive oil to taste

Grana Padano DOP 20 mesi to taste (I used Lattebusche)

STEP 1: MAKE THE DOUGH

In a bowl, dissolve the yeast in the water and add about half of the flour. Mix with energy, then add salt and the remaining flour.

Move on the pastry board and continue kneading. You can stop when you get an elastic dough ball (not perfect, the effect will be “orange peel”). If the dough is hard, it means the water isn’t enough, so add a little.

STEP 2: RISE AND KNEAD

Rest the ball of dough for 30 minutes at room temperature, covered by a towel, then knead it for 10 seconds and repeat the 30-minute rest.

Do the same operation (10’ reshuffle + 30’rest) three more times, then place the ball of dough in a bowl, covering it with plastic wrap, and store it back in the fridge (best in the lower part) for 24 hours.

After 24 hours, remove the dough from the fridge and let it temper for an hour (always into film covered bowl).

STEP 3: PORTIONING AND LAST RISE

On the pastry board, divide the dough into 4 pieces forming 4 balls. Cover them and let them rise for about one hour (until doubled in volume).

STEP 4: COOK VEGETABLE

Wash vegetable: peel the carrots, remove the internal seeds and white parts of the pepper. Cut the pepper into fairly large strips, the carrots into sticks, the cherry tomatoes in half, the zucchini diagonally. Try to get fairly thick slices. Arrange vegetables on a baking tray greased with oil, sprinkle with salt, add sage, oregano and a drizzle of oil.

Bake in preheated oven at 20o°C for ab. 15- 17 minutes.

STEP 5: ROLL OUT

Before rolling out the pizza, I suggest you turn on the oven (let it heat up for 8-10 minutes at a temperature of 2.5).

On floured surface, start rolling out one by one the balls of pizza from the middle outwards with your fingertips. It’s important not to crush the outer perimeter in order to get a nice cornice in cooking.

Persevere patiently until getting thin pizza, holding the dough with your left hand while the right widens the dough gently with circular movements of the fingers and palm.

STEP 6: SEASON

Transfer the rolled-out dough directly onto the base of the oven (if moving it loses its circular shape, quickly adjust it with your fingers, being careful not to burn yourself!).

Season with oil and mozzarella.

STEP 7: BAKE THE PIZZA

Close the oven and cook for 2 and a half minutes, then open quickly, add the vegetables and turn the pizza 45-90°. Close again and continue cooking for 2 and a half more minutes.