Einfaches Dinkel Pizzarezept | 24h Direkt - Teigführung

Spelt instead of wheat – a topic that always sparks debate. Many people with gluten intolerance turn to spelt, but is that really the solution? In this video, I talk about why spelt seems to be more tolerable for some, even though it contains more protein than wheat. Perhaps it's because spelt is less overbred and could therefore be of higher quality and richer in minerals. Of course, I'll also show you how to conjure up a really good pizza with my 24-hour spelt dough. The dough is not only super easy to make, but also has a fantastic aroma – perfect for those who value taste and quality! Whether you simply tolerate spelt better or are in the mood for a new dough variation, this recipe will convince you. Check it out and learn how to make the perfect spelt pizza dough! ______ If you want to calculate the ingredients, divide the quantities by 4 and multiply by the desired number of dough pieces. Ingredients for 4 dough pieces: -666g plain spelt flour -440ml water -2g fresh yeast -20g salt Preparation: 1. Dissolve the yeast: Begin by completely dissolving the fresh yeast in lukewarm water. Stir until no lumps remain. 2. Add the flour and salt: Add the flour and salt directly to the yeast water and mix thoroughly until a smooth dough forms. 3. Knead: Knead the dough by hand for about 2 minutes until it is smooth. (Caution: Spelt doughs can easily be over-kneaded; 2 minutes should be sufficient.) 4. First resting phase: Lightly rub the dough with olive oil and let it rest at room temperature for at least 30 minutes. 5️⃣ Stretch and Fold: After the first resting period, gently stretch the dough and fold it several times to strengthen its structure. Then shape it into a smooth ball. 6️⃣ Long Resting Period: Place the dough in a lightly oiled container and cover it tightly. Let it rest in the refrigerator for 16–24 hours. During this time, the dough will develop its flavor. 7️⃣ Portion the Dough: The next day, remove the dough from the refrigerator and divide it into approximately 280 g pieces. Apply tension to each piece and gently pull the dough across the work surface to form a smooth ball. 8️⃣ Second Resting Period: Place the dough pieces in a dough ball box. Cover and let them rest at room temperature for 4–5 hours. 9️⃣ Preparation for baking: Dust the dough pieces with rice flour or spelt flour to prevent sticking. Roll them out carefully, press any air into the edges from the inside out, and top them as desired. 🔟 Baking: Pizza oven: Bake the pizza at approximately 450°C for a few minutes until golden brown and crispy. Home oven: Preheat the oven to maximum temperature. Use the top rack and an upside-down baking sheet or pizza stone. Turn on the broiler function to increase the heat from above and bake the pizza until it's perfect. 🔟 _______ Here you can find my pizza essentials: *Cooling rack: https://amzn.to/4ftdCxz *Dough scraper: https://amzn.to/4amXtYj *Dough ball box: https://amzn.to/40ysSF1 *Precision scale: https://amzn.to/3C57f5X *Pizza peel: https://amzn.to/4jeprL3 *Airtight flour container: https://amzn.to/40g3MJF *Pizza cutter: https://amzn.to/3PB6LYs ___________ *Advertisement/ These are partner links