Gluten-Free Pizza Dough
Gluten Free Pizza Dough Recipe Serves 4
This dish makes for a great aperitivo (appetizer). This is easy to make dough, however due to proving you must allow 3 hours from start to finish.
Ingredients:
For the dough:
1/2 package (500g) Gluten Free Flour from Le 5 Stagioni
425g water, luke-warm
5g yeast
3g Fine Sea Salt from Riserva del Mare
10g D.O.P. Chianti Classico Extra Virgin Olive Oil from Dievole
For the sauce:
2TB D.O.P. Chianti Classico Extra Virgin Olive Oil from Dievole
1oz (28g) thinly sliced garlic
Cheese:
1'“x1” pieces of of Burrata or Mozzarella di Bufala
To Finish:
2TB D.O.P. Chianti Classico Extra Virgin Olive Oil from Dievole
4oz grated Parmesan Reggiano
3 slices of Prosciutto
A sprinkle of Fior di Sale from Riserva del Mare
A drizzle of honey
Method:
Bloom the yeast in the 1/3rd of the warm water in a mixing bowl.
Add the flour and mix with dough hook to combine. Mix 1 minute.
Dissolve the salt in the remaining water.* Add slowly into the mixing dough.
Drizzle in the extra virgin olive oil. Mix 3 minutes.**
Let rest 20 minutes.
PIZZA: For 20cm or 8” pizzas Divide the dough into 4. This will make 235g balls of dough. Press*** into olive oil-coated baking pans (cake pans work great). Cover with plastic wrap or a kitchen towel and set aside for 90-120 minutes (1.5-2 hours). Preheat oven to 475F during the last 15-20 minutes of the final proving. Add desired toppings and bake for 12 minutes.
BREAD: Divide dough into 2 (470g), Press into heavily greased bread pans. Cover with plastic wrap or a kitchen towel and set aside for 90-120 minutes (1.5-2 hours). Preheat oven to 475F during the last 15-20 minutes of the final proving. Bake at 475 for 12 minutes, reduce heat to 425, and finish baking for 24 minutes. Preheat oven to 475 during the last 15-20 minutes of the final proving.
Add your toppings of choice and bake for 12 minutes.
*Adding salt at the same time as the yeast can potentially kill the yeast.
**This dough will not develop the elasticity like normal pizza dough, you are mixing to combine not mixing for strength.
*** This is not throwing dough, it does not have the structure for it.