Pizza dough made of wholemeal spelt flour.

I now make it in the mambo but in the same way of kneading by hand eh. In the mambo it is 8' at speed 3.

Put the flour, the salt in one corner and the yeast in another, bury them a little with the spoon. Add the water, mix, knead and let stand covered with plastic wrap for 3 hours.

The variation I made was to add a little more water and now that I realize I didn't add oil, but because I forgot and it came out richer😊.

Once we have the dough do not use the rolling pin, make a ball and flatten it with your hands on a surface, then take it and turn it around the edges as if it were a steering wheel, leaving the edges plump.

Then I bake it for 5' at 200° at the top and bottom, and then about 8' at 180° at the bottom only, it comes out crispy on the outside and soft on the inside (I put it in the oven with the ingredients already in place).