In the last few weeks after buying Bonci's book I've been experimenting with his method and with Tibiona's "strong" spelt flour (http://www.tibiona.it/shop/index.php?cPath=24_36_361
), a selection of spelt grains that should work better for pan-baked pizza.
First experiment is: 260g spelt, 120g Kamut type "0", 305g water, 2.8g fresh yeast, 15g sunflower seed oil, 7.5g salt. 14 hours in the fridge, 4.5 out, baked at 250°C for 15 minutes. It's a good pizza.
Second experiment is more water: 240g spelt, 120g Kamut type "0", 325g water (90%), 10g e.v.o. oil, 7.5g salt, 2.8g fresh yeast. It's very good, better than the previous one IMO.
Third experiment is more water still: 235g spelt, 125g Kamut type "0", 360g water (100%), 10g sunflower seed oil, 7.5g salt, 2.8g LdB yeast. Despite some problems putting it in the pan (it's not easy to handle) the flavor was excellent, the best ever according to my wife.
Four experiment (but last of a series) is mixing wholewheat flour: 90g wholewheat mix of T. dicoccum and T. spelta, 285g spelt, 305g water (80%), 10g sunflower seed oil, 7.5g salt, 2.8g LdB fresh yeast. Flavor-wise, I consider this the most promising road: the pizza is delicious and, just maybe, it starts to have some "Bonciness" to it.
All recipes are for a 30x40 cm pan, during the last couple of attempts I've been trying to get close to 700g with this pan and it seems to work for me. All in all I'm quite happy with this flour, and with Bonci's method. It hardly takes 10 minutes of work to prepare the dough, yet the results are very good!