Whole wheat spelt and oat dough (pizza)

Place the flour mixture in a bowl and add the olive oil and yeast. Place the salt as far away as possible from the yeast, they do not get along well 😝.

Add the water little by little and mix with the other hand. When you get a homogeneous and sticky dough, it is ready.

Cover with plastic wrap (to keep air out) and let it rest for at least 3 hours in a dry, dark place such as your pantry, microwave or oven.

When you are going to make the pizza, take it out of the bowl and make a ball with your hands. Spread the dough with your hands and cover with crushed tomato, mozzarella and your favorite toppings.

Bake 25 min at 210°.

TIPS AND TRICKS: - Rub your hands before with a few drops of olive oil and you will see that the dough will not stick so much when you go to stretch it. - Make it the night before eating it and let it ferment slowly for 12 hours. - You can freeze the dough without any problem.