I love homemade pizza on a hot summer night. I use a wholemeal spelt flour in my pizza base to improve the fibre content, and because I find the wholemeal spelt gives better results than wholemeal flour. If you have a sensitive tummy spelt can sometimes be better tolerated than a traditional wheat flour as it has less gluten (but it is NOT gluten free). If you're pushed for time you can use wholemeal pita breads - however a Thermomix or stand mixer means the making the dough is very painless as long as you have time to let it rise.
- 200 grams wholemeal spelt flour
- 200 grams bakers flour
- 125 grams semolina
- 5 grams salt
- 1 sachet dry yeast (7 grams)
- 300 ml mineral water
- 15 ml olive oil
- a mix of grilled veggies, I like eggplant and capsicum
- fresh bocconcini, drained
- A big rocket and spinach salad, with sliced pear and parmesan shavings, dressed with lemon and EVOO to serve
- If the mineral water is fridge cold, cook for 50 seconds at 90 degrees on speed 1
- Place the water, yeast, oil and salt in TM bowl. Mix for 5 seconds on speed 3.
- Add flours, mix for 6 seconds on speed 8. Set dial to closed lid position. Knead the dough for 2 minutes on Interval speed.
Stand mixer recipe
- Using a stand mixer with a dough hook, add the flour, semolina and salt. Whisk the yeast, mineral water and oil in a separate bowl. Turn the mixer to slow, add the liquid all at once, and bring together to a soft dough. Once combined, turn the speed to high and mix for a further 6 minutes until you have a smooth, silky, springy dough.
- Cover and allow to prove for 45 minutes in a warm spot.
- Preheat oven to 220°C.
- Knock back dough and shape into 4 small balls. Allow to rest for another 5 minutes, then roll out thinly.
- Top with passata and pizza toppings bake for 10-15 minutes.
- Serve with a big green salad.