Whole wheat spelt pizza dough

Dilute the fresh yeast in the warm water. Add the oil.

Mix the salt with the flour and add the liquids.

Mix until the dough is homogeneous and comes off the bowl.

Knead until the dough is smooth (5').

Leave the dough divided in two by ions to rest for 2 hours covered with plastic wrap.

Once it has doubled in size we have two options, cook it or let it rest in the refrigerator 24/48h in a tupper (this second option leaves the dough tastier).

If we are going to eat it, we must preheat the oven to 300°, half an hour. Meanwhile we are going to stretch the dough from the center to the edges with our fingers, delicately so that it does not break. We can sprinkle a little flour on the table so that the dough does not stick, if you do this on the baking paper then it will be easier, if not, once stretched thinly put the dough on top of the baking paper. Next we incorporate the ingredients that we are going to use for the flavor of the pizza.

Pizza topping: I have prepared a roast chicken with vegetables (It's in my recipes, roast chicken in red sauce). Basically it is a whole roasted free-range chicken with red bell pepper, onion and carrot, with lots of spices, that once it is roasted, I debone and shred the vegetables to obtain a delicious red sauce and mix. Spread this filling or any other. Add grated cheese or mozzarella cheese or both! To taste.

Cook up and down heat at maximum temperature or 300°, until the dough is done (about 8'). WARNING: These times and temperatures depend on each oven, watch your pizza.