150 g firm levain (hydration rate: 60%)-my was rye (100% hydration)
950 g whole grain flour (45% wheat, 45% spelt and 10% rye)- I used 550 g whole-wheat flour and
450 g organic whole spelt flour ; I didn't add rye because I used rye sourdough
50 g gluten - I didn't have a gluten at home
787 g water
18 g salt
100 g extra virgin olive oil (optional)-I skipped the option
Dissolve the sourdough in the water, add whole-wheat flour, salt and mix using a spoon. Then add spelt flour and mix by hand until it is thoroughly combined. Put the dough to a plastic container and cover with lid. Let it ferment for 2 hours. Then put the container to refrigerator.
When you are ready to bake - take the dough out of the refrigerator and preheat the oven to 450 F with a baking stone. To make one regular pizza (for two people or for one hungry man) take out 1/4 of the dough from the container, put it on floured counter top and shape into ball.
Grease a pizza pan with olive oil and cover it with some flour. Flatten the dough on the pan using your hands and a rolling pin.
Add the topping and bake for 15 minutes.
My topping:
- choped and cooked plum tomatoes with a green jalapeño
- grated Pecorino Romano and Mimolette Francaise
After baking I topped the pizza with some fresh baby spinach and cashew pieces.
From the rest of the douhgh I shaped something like focaccia, topped it with some sweet green and red pepper.
