Gluten-free pizza with Ossocollo
Ingredients
|Le 5 Stagioni| Gluten free flour
Whole Buckwheat flour
water
Salt
extra virgin olive oil
fresh brewer’s yeast
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Introduction
Classic round pizza with a special mix for pizza composed of naturally gluten and milk free raw materials. Thanks to its composition, it allows to make extremely light and digestible gluten free pizzas. Its simple and intuitive recipe guarantees excellent results every time.
Proceedings
Put all the flours, yeast and 1/3 of the recipe water into the kneading machine. Mix and then add the oil and the remaining water with the dissolved salt.
Mix well and then knead on the counter.
Let it rest for 20 minutes.
Cutting:
Form balls weighing 260 gr.
Leavening:
From 30 minutes to 24 hours
Spread on rice flour mixed with Storo yellow flour.
Baking
Stuffing
Pizza chef's tips
The gluten-free flour is highly versatile: it allows for leavening and handling comparable to traditional pizza flours. Enriched with a percentage of alternative flour, such as whole buckwheat, it delivers round or tray-baked pizzas with a unique taste.
Insights
Condiment:
- Cream of Mantuan pumpkin
- Buffalo mozzarella
- Gorgonzola with mascarpone cheese
- Ossocollo of Sauris (a type of cured meat)
- Pearls of balsamic vinegar
- Valerian
- Rainbow pepper
Baking: 370 C for about 5 minutes
