Is a pizza a pizza if it doesn’t have tomato or cheese? Perhaps it’s a focaccia (or as they are called in Tuscany, schiacciata)? This was supposed to be a Fitascetta, but it’s not as I couldn’t find red onions in the groovy local shop that I have fallen in love with since lockdown. . Arghh…you know what (she says quietly considering she lives in Tuscany), I don’t really care what it is. Or if it breaks the ‘rules’. What I know that it tastes d.i.v.i.n.e. :-) . Sourdough spelt dough, mixed by my 6-year old, topped with lard-fried onions, olives, olive oil, garlic and oregano from the garden. Every ingredients is organic. It took 5 minutes in our oven – that’s the quickest I’ve ever got a pizza done. It makes such a difference to the base and dough. . We’ve got a huge wooden table in our kitchen. There’s extra space. I wish you could come and share…

Is a pizza a pizza if it doesn’t have tomato or cheese? Perhaps it’s a focaccia (or as they are called in Tuscany, schiacciata)? This was supposed to be a Fitascetta, but it’s not as I couldn’t find red onions in the groovy local shop that I have fallen in love with since lockdown.
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Arghh…you know what (she says quietly considering she lives in Tuscany), I don’t really care what it is. Or if it breaks the ‘rules’. What I know that it tastes d.i.v.i.n.e. 🙂
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Sourdough spelt dough, mixed by my 6-year old, topped with lard-fried onions, olives, olive oil, garlic and oregano from the garden. Every ingredients is organic. It took 5 minutes in our oven – that’s the quickest I’ve ever got a pizza done. It makes such a difference to the base and dough.
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We’ve got a huge wooden table in our kitchen. There’s extra space. I wish you could come and share…

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The best pizza dough maker in the house. Seriously, the dough he makes is far better than mine. I think it’s because he takes a loooong time over it so it gets super-worked. . Looking forward to eating this tomorrow – it will go in the fridge tonight to long ferment. I think I’m going to make a Fitascetta, which is a dough (in this case wholegrain sourdough spelt) topped with an enormous quantity of fried red onions.

The best pizza dough maker in the house. Seriously, the dough he makes is far better than mine. I think it’s because he takes a loooong time over it so it gets super-worked.
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Looking forward to eating this tomorrow – it will go in the fridge tonight to long ferment. I think I’m going to make a Fitascetta, which is a dough (in this case wholegrain sourdough spelt) topped with an enormous quantity of fried red onions.

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It’s getting better! #sourdoughspeltwholegrainpizza We took the solid bottom shelf off our oven and replaced it with a grilled shelf. I maxed the oven and put the pizza stone in to heat for an hour. My hubby lifted the entire shelf out and I held my breath as I lifted the dough onto the stone and then topped it. Then we cooked it for 8 minutes. Delicious! . Am I the only one in the world to use that hashtag? Might have to go and have a look :-)

It’s getting better! #sourdoughspeltwholegrainpizza We took the solid bottom shelf off our oven and replaced it with a grilled shelf. I maxed the oven and put the pizza stone in to heat for an hour. My hubby lifted the entire shelf out and I held my breath as I lifted the dough onto the stone and then topped it. Then we cooked it for 8 minutes. Delicious! .
Am I the only one in the world to use that hashtag? Might have to go and have a look 🙂

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I’ve been making 100% wholegrain spelt sourdough pizzas for about a year now. I feel like I’ve got the dough and the fermentation sorted, but the transfer to the oven and cooking to perfection is still a work in progress (it hasn’t helped that, in that time, I’ve moved my family from the UK to Italy and we’ve passed through many kitchens!). My 5-year old loves eating the results, whatever. That makes me a happy Mumma.

I’ve been making 100% wholegrain spelt sourdough pizzas for about a year now. I feel like I’ve got the dough and the fermentation sorted, but the transfer to the oven and cooking to perfection is still a work in progress (it hasn’t helped that, in that time, I’ve moved my family from the UK to Italy and we’ve passed through many kitchens!). My 5-year old loves eating the results, whatever. That makes me a happy Mumma.

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