La Valentina ‘spelt’ Recipe
Make La Valentina ‘spelt’ Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
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.
- 2
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.
- 3
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.
- 4
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.
Assembly and Baking
- 5
Preheat the Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while heating.
- 6
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.
- 7
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.
- 8
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.
- 9
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.
