250 g of Tritordeum flour
150 g of water
25 g of fresh pressed yeast
2 tablespoons of EVOO (Extra Virgin Olive Oil)
1 teaspoon salt
Preparation for thermomixer
Pour the water and oil into the glass. Set 30 seconds at speed 1.
Add the yeast and mix for 5 seconds at speed 4.
Add the flours and salt. Knead one minute with the glass closed at speed 2.
Fill a bowl with the warm water and melt the yeast.
Add oil, Tritordeum flour, salt and mix until you get a firm dough.
Let the dough rest in a bowl brushed with oil, cover with plastic wrap and let it rest until it increases in volume.
Pour the dough in a bowl and cover with transparent film until it doubles its volume, for about an hour.
Spread our dough on a lightly floured surface and shape with the help of a rolling pin.
Transfer to the baking tray with greaseproof paper (optional).
Cover the base of the pizza with the desired ingredients (tomato, cheese, mushrooms…)
Place in the preheated oven at 200ºC for 15 minutes or until it is golden brown.