Spelt pizza in the Airfryer

We all love pizza. But sadly it's not the most healthy option. In every country you can find pizza. Mostly it's the quick fast food version. If you're lucky you can find a "real" pizza, baked in a stone oven. But you need more than just the oven. The ingredients are so important. How can you make a good pizza if you don't start with good ingredients?

I'm not allowed to eat wheat flour because it's glycemic index is too high (75). So instead of white flour I use whole grain flour or even better spelt flour. Spelt flour had a glycemic index of 55 and when I use that I don't have any problems with hypoglycemia or hyperglycemia. Eating products made with spelt flour keeps my blood sugar level way more stable.

Another important issue is the way you make the dough. Most people use the quick method, but the result is not that WOW. So I looked up the proper way to make pizza dough. Surprisingly it's not that hard to do. So I follow the guidelines for the traditional Napoli pizza. The Napoli Pizza is considered one of the best.

So here we go ...

• 250 gram (spelt)flour
• 1/2 teaspoon salt
• 3,5 gram dry yeast
• 1 el olive oil
• 125 ml lukewarm water

• Put the flour, dry yeast, olive oil and water in a bowl. Keep the salt aside.
• Mix all the ingredients by hand. Don't use a mixer! Keep mixing the dough till it doesn't stick anymore. Depending on the texture add a little bit of flour or water.
• When the dough is ready, add the salt and knead it again so the salt is spread.
• Cover the bowl tightly, and set aside to rise for 2 hours on room temperature.
• Divide the dough in smaller rolls. (1 roll for each pizza)
• Cover the rolls and set aside for another 6 hours (yes, 6 hours!)
• Now it's time to roll the dough. The best way is to do this by hand and not with a rolling pin. Scatter some flour on your workplace.
• Punch down the dough to release the air that's inside. Start at the inner and work towards the edges with your fingers.
• Keep on doing this till you have a thin layer at the desired size.
• And now the fun part starts: toppings!
• I made mine with tomato passata, Mozzarella cheese, Italian ham and Gorgonzola cheese. But off course, it's up to you! So many variations are possible.
• Bake the pizza for 9 minutes on 180 degrees C in the Airfryer.

Much better than the fast food pizza isn't it!

By having a perfect base, you can now make your own pizza the way you like it. If you can dream it, you can make it 😁

I know this is a lot of work. But keep this in mind ... The actual work doesn't take that long. The secret of the perfect dough is in the long risen times. And meanwhile you can do something else. I always make a big batch of dough, divide it into portions and put the rolls in the freezer in an airtight bag. If you want to make a pizza, take the needed rolls out of the freezer and let them defrost overnight in the fridge. Now you only have to roll them and decorate.