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This recipe uses our Wholegrain Spelt Flour however it will work just as well with our Wholegrain Stoneground flour. Or try it with Wholegrain Stoneground KAMUT® Khorasan flour.
The wholegrain flour is blended with our Organic Bread & Pizza Flour for a lighter dough.
First combine all flours with yeast and 80% of the water.
When dough starts to have the right consistency add salt and the remaining water and mix in.
Add the oil.
Let rest for 45 minutes.
Bake at 150ºC for 15 to 20 minutes.
Top with your favourite ingredients.
For example, choose from a mix of: tomato, Spanish onion, olives, feta cheese, fresh ham, smoked chicken, fresh roquette.
Master pizza chef Enrico Sgarbossa’s restaurant Al Taglio in Surry Hills, Sydney serves gourmet and authentic Italian pizzas and focaccias.
We’re committed to organics, to quality and integrity in the food chain, and to reliability and consistency in our products.
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