Pizza sticks and snails
Pizza sticks and snails are simply unbelievably delicious. Juicy yet crispy in texture, tasty and spicy.
Ingredients
- 150 g spelt flour type 1050
- 150 g whole spelt flour
- 2 g dry yeast
- 3 g salt
- 250 ml water
- 1 can of strained tomatoes
- 1 - 2 tsp italian spice
- 1 tsp oregano
- 1 pinch each of garlic powder, chili powder, pepper and salt
- 1 tbsp black cumin
Instructions
- Mix the flour, yeast, salt and water to make a yeast dough and leave to rise overnight in the fridge.
- The next day, slide the dough onto a floured surface. Dust with flour and punch the dough down with the dough card, first from right to left, then from bottom to top and then round. Then round with a little flour. Carefully stretch it out again, fold it in and shape it into a round. Continue until the dough feels firmer. Then let it relax and leave to rise for half an hour.
- Then shape the dough into an oblong shape and cut off small pieces. Roll them out again individually and spread a thick layer of the seasoned tomato sauce on them. Sprinkle with oregano and Italian seasoning. Fold the dough in half on both sides and twist. Then place on a baking tray lined with baking paper. Sprinkle with black cumin seeds.
- You can make both pizza sticks and pizza slices. For the slices, simply roll up the long pieces.
- Leave the sticks to rise for another 15 minutes.
- Bake in a preheated oven at 200 degrees Celsius top/bottom heat for 20 minutes.