Neapolitan Gluten-Free Pizza
Prep: 20 minutesCook: 5 minutesServings:1🟡 Medium
Dinner🌍 Italianpizzaitaliangluten-free
Ingredients
- 1 kg mix fioreglut (gluten free flour)
- 800 ml water
- 35 gr salt
- 35 gr EVO oil
- 15 gr brewer's yeast
- Tomato sauce to cover the dough
- Mozzarella to cover the dough
- Fresh basil leaves
- Spray oil (or regular olive oil to apply in small amounts)
Instructions
- 1Pour the flour mixture, water, salt, oil, and yeast in a mixer and using the paddle attachment mix at low speed. Roberto Susta says that all these items can be combined at once due to the lack of gluten.
- 2Remove the dough, lightly oil your hands, and knead the dough in a round shape.
- 3Cover and store dough in the fridge for 16-24 hours.
- 4When ready to make pizza, remove dough from the fridge. Place gluten free flour on a wooden surface.
- 5Spread dough using your hands, making sure you preserve the crust. At this point, sprinkle more flour if necessary.
- 6Add sauce, mozzarella, and basil leaves and spread a little extra olive oil on the pizza. Add shredded Parmesan if desired.
- 7Carefully place pizza on a pizza peel and cook in a pizza oven for 5 minutes at 420C (500F), and with Boost setting if available.
Tips
- *Try using a round wooden board when spreading the dough, to ease in its rotation.
- *For gluten-free dough preparation it’s best to use an attachment paddle instead of a hook.
- *You need to handle gluten-free dough very gently as gluten-free flour lacks adhesion and structure.
- *When using spray oil on containers for gluten-free dough (instead of olive oil), make sure to use it carefully, spreading a thin coat.