The stuffed spelt flour pizza was born because I really love this type of flour.
The flavor of spelt flour is a taste that not everyone likes, but not in all recipes does the flavor come through in the same way.
I wanted to try this stuffed leavened pizza and I must say the result was successful, so it was liked, and I am sure you will like it too.
The spelt flour I used is from Molino Cofelice and it was provided by Masseria Zinni.
I have been able to try various products from these two companies and I must say they are truly of excellent quality, I recommend you try them.
All you have to do is try it and I’m sure you’ll like it!!!
If you replicate the recipe, feel free to send me your photos, I’ll post them on my fb page in your name!
Approx. 2560 Kcal total
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 1 medium-large pizza
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Stuffed Spelt Flour Pizza
- 1 2/3 cups lukewarm water
- 1 packet Paneangeli dry yeast
- 2 teaspoons Salt
- 1 3/4 cups Manitoba flour
- 1 cup Spelt flour
- 2 tablespoons Extra virgin olive oil (for the bowl where the dough rises)
- 2 small bell peppers (1 green and 1 red)
- 5 oz Mozzarella
- 5 oz Canned tomatoes
- to taste Oregano
- 1 tablespoon Extra virgin olive oil (for the tomato)
- to taste Salt
- to taste Thyme
- 1 tablespoon Extra virgin olive oil (for the baking tray)
Preparation of the Stuffed Spelt Flour Pizza
Take a bowl, put in the lukewarm water and dissolve the yeast in it, then add the Manitoba flour, add the salt and mix. Also add the spelt flour and mix until well combined, it will be a bit sticky, but that’s how it should be due to the spelt flour. Grease the bowl for rising and let it rise for 1 hour in a warm place.
Take the dough and first fold one side inwards and then from the other side fold the other edge inwards, finally fold the long edge inwards over all the dough and let it rise again for at least 1 hour.
Prepare the tomatoes and season them with EVO oil, salt, oregano, and mix well. In a saucepan, put the washed peppers, empty them and cut them into strips, season them with EVO oil, salt, and thyme, mix and cook for a few minutes, but do not cook completely, let’s say half-cooked. Grease the baking tray, pour half of the dough into it and spread it with oiled hands, put the seasoned tomatoes, peppers, and then the crumbled mozzarella.
On a sheet of parchment paper, spread the other half of the dough to put on the pizza, then flip it over the pizza and arrange it well, gently separating it with your hands.
Once you’ve placed the pizza sheet to close, small holes may form due to the very delicate dough, but that is okay because the pizza will not create too much moisture inside and will bake better.
Let it rise for at least 30 minutes and then bake in a preheated oven at 482°F for about 15 minutes.Follow me on Facebook Pinterest Twitter Instagram Youtube Telegram
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