Procedure:

Pour the ingredient in the exact order of the above in a large ceramic dish (like salad bowl, but larger) and begin to handle the mixture gently, until you get a rubbery texture, but not too hard, make a cross on the "ball" of pasta created. Cover the dish with foil transparent and with woolen cloth and let rise in the most warm and dry place of the kitchen. The rise varies according to climatic conditions (the optimal temperature is mild and no humidity), but you have to calculate at least three hours. After the leavening (the mixture should be inflated and the cross wide), choose to cook a whole loaf or divide the dough into rolls, in which case, make smaller balls, shape you want and make rising again for another quarter of hour. The oven must be preheated to 200 ° C, cooking for the loaf is  45 min at 180 ° oven with ventilated and 40 min. 190 ° oven with static; cooking for sandwiches depends on their size, but at least you should calculate half hour at 180 degrees. Even for the oven directions may vary depending on the size of the oven, if it is ventilated or static, if the current is more or less absorption and the type of pan.
NB: If you plan to make of the bread within three days, from yeast dough, you can remove a ball as big as a hand (so said “mother yeast”) that must be stored in a cup covered with transparent film: This yeast is added all'impasto instead of the beer.

Ingredients:

3 eggs (1 whole egg yolks + 2)
125 gr. sugar
80-g olive oil / 125 gr. butter
230 gr. Wholemeal spelt flour
jam

Procedure:

Work the ingredients until a soft dough. Lay the batter into a baking dish round of medium height, pour the jam and make strips with a pulp which had previously set aside.
Ventilated oven: 160 ° -175 ° for about 30 minutes; static oven: 200 ° for 30 min. a.c.

Ingredients:

1 glass and ½  of water gasata from refrigerator

1 glass of white gassa wine from refrigerator

½ glass extra olive oil

1 and ¾  cubes of yeast of beer

salt

wholemeal spelt flour as needed (about 500 gr.)

Procedure:

In a large salad bowl put all liquid ingredients, the last yeast, which is dissolved in them slowly. Add the salt as your taste and begin to pour into the liquid the wholemeal spelt flour and add the flour until the dough will not have a soft and elastic texture. Make a ball and lay it in the salad-bowl on a bed of flour, make a cross above the ball with a knife and spray on a layer of flour. Close the salad bowl with transparent film and cover the pot with woolen cloth, then leave it in warmer and dry kitchen. Wait 3 hours / 3 hours and a half, take the dough and make 4 or 5 balls, as available pans. Anoint the pans with oil, stretch the dough, add above a shot of oil, if it is a white pizza, tomato sauce, oil and salt if it is red pizza . The oven must be preheated to 200 °, the pizzas must be cooked to 180 ° (ventilated oven) and the cooking time varies from 20 to 30 minutes, pull out the pizzas, add the mozzarella and re-cook for 1 minute again. Take out pizzas and drain the water of mozzarella for not soften too much to the pulps.
This pizza is crisp.

Ingredients:

4 eggs

3 etti sugar

½ glass extra olive oil or butter

1 glass of half-skimmed milk 

400 gr. wholemeal spelt flour;

1 sachet of yeast powder, 1 grated lemon

Procedure:

Mix all ingredients until you get a rubbery pasta. Preheat the oven (200 ° if static, 170 ° -180 ° if ventilated). Pour the batter into a baking dish large bowl. Bake for 30 'a.c. a ventilated oven, 40 'a.c. to f. Static.
SPECS TO COCOA: Add bitter cocoa powder in the dough, decrease the quantity of flour, do not add the grated lemon.

Ingredients:

90 gr. of  wholemeal spelt flour

85 gr oil oliva/100 gr. butter
50 gr. starch
50 gr. icing sugar
3 boiled egg yolks
salt

peel and orange essence
orange marmalade / apricots marmalade

Procedure:

Switch to sieve the yolks and mix them with butter / oil and sugar. Flavor with orange peel el'essenza. Sift the spelt flour and the starch on the dough and add a pinch of salt. Get the ball, placed on a silicone mat and crush with a finger in the middle. Place the marmalade in a syringe for sweets and stuff the center of each biscuit.
put in the oven at 160 °C for 15 min. a ventilated oven, 180 °C for 15 min. a static oven.

Ingredients:

150 gr. wholemeal spelt flour

50 gr oil

50 gr. sugar

2 eggs

½ teaspoon yeast cake

1 tablespoon ginger satin powder, 3 bags vanillin,

sesame seeds

Procedure:

Put the spelt flour in a salad bowl, then mix with sugar, yeast, the vanillin and ginger. When the ingredients are well mixed, add an egg and work the dough with your hands, pouring the warm oil.
When the dough has reached an elastic texture, make balls, pass them in the egg and sesame seeds.  Put in preheated oven at 150-160 °C for 20 min.

Ingredients:

3 eggs
125 gr. of  yogurt (white / fruit / slim with sugar / sugar free)
125 gr of sugar
62.5 gr of extravirgin olive oil
375 gr of wholemeal spelt flour
1 envelope of yeast powder

Procedure:

Beat eggs with electric whips, add the yogurt, sugar, oil, last the spelt flour and the yeast powder. Continue with whips until the mixture is thickened. Pour into a pan of silicone rectangular and narrow.
Oven to 150 °C ventilated for 30 min. a.c. / 170 ° -180 °C to static oven for 30 min. c.a.

Ingredients:

1 tea-cup of sugar 

1 tea-cup of  limoncello 

1 tea-cup of red wine

1 tea-cup of  olive oil

wholemeal spelt flour as needed

1 envelope of yeast powder

Procedure:

Mix the ingredients with your hands until you get a soft and elastic dough such as pizza and add the yeast last. With your hands do all "strips" to be close as donuts shape, pass them in sugar and place on baking dish (oven paper). To speed the process, you can stretch the dough with a rolling pin, leaving quite thick and then with a glass cut the dough in all circles, within which it carries out the hole with a plastic Tappin. Then they spend their donuts in sugar and put in oven: the taste of donuts thus obtained is less intense than that of those made entirely by hand. Cook in oven at 180 °C static for 10 min a.c.