Gluten-Free Pizza

Gluten-Free Pizza:

Ingredients:

• 271 g Caputo Fiorglut Flour
• 217 g Sparkling Water
• 10 g Salt
• 5 g Yeast (Fresh)
• 10 g Olive oil

Preparation:

Place the ingredients into the bowl of a stand mixer, making sure the salt does not come into direct contact with the yeast. Knead until the dough comes together – don’t be surprised, it will remain slightly sticky even after kneading.

Divide the finished dough into 250 g portions and shape into balls. Place them in a lightly oiled container, brush the dough balls with olive oil, cover, and let them ferment in the fridge for 16–24 hours.

The next day, carefully stretch out the dough, as it will be more delicate and prone to tearing. Spread with tomato sauce, then pre-bake in an oven preheated to at least 250 °C until the dough develops a light crust. Add your toppings and bake until the pizza is ready and the cheese has melted beautifully. 

Pizza Sauce:

Ingredients:

• 2 pcs Shalotts
• 2 cloves of Garlic
• Thyme
• Rosemary
• Basil
• 400 g Canned San Marzano Tomato

Preparation:

Finely chop the onions and sauté them gently in a splash of olive oil until soft and fragrant. Add the canned tomatoes and bring the mixture to a boil. Season with salt and freshly chopped herbs of your choice. Let it simmer until the flavors come together, then blend the sauce with a hand blender until smooth.