Italy's Healthiest Pizza: PAN PIZZA with Whole Grain SPELT Dough

Watch how to make a PAN PIZZA dough with SPELT flour (called 'farro' in Italian) that is SOFT inside with a crispy crust. This homemade pan pizza recipe is highly digestible, low in gluten, very healthy and super tasty! Learn how to make this homemade spelt pizza from scratch —No stand mixer required! PLUS? We'll show you 2 PIZZA TOPPING options including one we've had in the Italian island of Sardegna with fresh basil pesto!

#pizza #homemadepizza #panpizza #italianfood #spelt

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In this PIATTO™ video recipe, we present:

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Italian PAN PIZZA with SPELT Pizza Dough
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In this PIATTO™ video recipe, we'll show you how to make a spelt pizza dough (a whole grain pizza dough) from scratch. Then, we'll show you how to turn it into two delicious pan pizzas! We'll be making one called 'Carlofortina' (from the Italian island of Sardegna) and another with a lots of Mediterranean Diet ingredients :)

As a bonus, we'll demonstrate how to quickly whip up fresh basil pesto for one of the pizzas!

WHAT FLOUR WE RECOMMEND (Affiliates links below)
► Caputo Semola Flour: https://amzn.to/3F9Mdi7
► Arrowhead Mills Spelt Flour: https://amzn.to/3RMqjYO

INGREDIENTS
Whole Grain Spelt Flour ("Farina di Farro"): 500 g (18 oz)
Bread or All-Purpose Flour: 100 g (3.5 oz)
Semolina Flour: 150 g (5 oz)
Water: 450 ml (2 cups)
Dry Yeast: 2-3 grams (use 3 grams if your room temperature is colder)
Fine Salt: 18 g ( 1 tbsp)
Olive Oil: as needed

PIZZA TOPPINGS:
► Tomato sauce (tomato puree with San Marzano tomatoes + olive oil + salt)
► Tomato: thinly sliced
► Some cherry tomatoes: halved
► Red onion: thinly sliced
► Fresh basil pesto - see our other video for a details and ingredients:    • How to Make PESTO with Mortar and Pes...  
► Olive Oil (Extra Virgin)
► Fresh Mozzarella
► Tuna filet or ventresca
► Stracciatella Cheese (barese)
► Prosciutto (di Norcia)
► Fresh Basil

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TABLE OF CONTENTS
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0:00 - intro
00:47 - making spelt pizza dough
03:21 - how to knead pizza dough
06:04 - first dough rise (4 hours)
06:13 - how to stretch the pizza dough
09:21 - second dough rise (3 hours)
09:27 - preparing pizza toppings
10:04 - how to make fresh basil pesto
14:08 - assembling and baking 2 types of spelt pizza

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PRODUCTS USED IN THIS VIDEO (OR SIMILAR)
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Affiliates links below:
► Ozeri Digital Food Scale: https://amzn.to/39qWaJK
► Kitchenaid Stand Mixer (Pro): https://amzn.to/2ON6mCU
► Stainless Steel Work Surface / Pastry Board: https://amzn.to/3xaiFQf
► Marble Mortar and Pestle (Large): https://amzn.to/3D8SMDZ

Flours:
► Caputo Semola Flour: https://amzn.to/3F9Mdi7
► Arrowhead Mills Spelt Flour: https://amzn.to/3RMqjYO

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CREDITS
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Marketing - Social Media - Branding: Kaniko Limited https://kanikogroup.com
Production - Piatto LLC

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DISCLAIMERS
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This video was not paid for by outside persons or manufacturers.
No gear, tools or products were supplied to me for this video.

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