Gluten-free pan pizza
Ingredients
Dough
“Le 5 Stagioni” Gluten free flour
Linseed, millet, and sesame seeds
Water
Salt
Evo oil
Dried brewer’s yeast
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Introduction
Pan pizza made with a special mix for pizza containing naturally gluten and milk free raw materials and with added seeds.
Thanks to its composition, it allows for extremely light and digestible gluten free pizzas. With its simple and intuitive recipe, excellent results are guaranteed every time.
Proceedings
Put all the flour, yeast and 1/3 of the recipe water into the kneading machine. Knead and add the oil and the remaining water with dissolved salt.
Knead the dough well and then continue on the workbench.
Let it rest for 20 minutes.
Spezzatura (Breaking)
Form dough balls weighing 320 g for round baking pan with a diameter of 26 cm.
Spread on lightly oiled baking pan.
Leavening from 30 minutes to 2 hours.
Prebaking.
Baking.
Filling.
Pizza chef's tips
Gluten-free flour is versatile, allowing leavening and managing that can be compared to regular pizza flours.
Enriching it with a percentage of gluten-free cereal seeds, it is possible to obtain a pan pizza with a unique taste.
Insights
FILLINGS
1. Cream of porcini mushrooms
2. Fior di latte mozzarella cheese
3. Speck del Cadore
4. Green and red radicchietto
5. Extra virgin olive oil drops
6. Flakes of aged Montasio cheese
RECIPE DETAILS
Prebaking: 270° C for about 5 minutes.
Baking: 270° C for further 5-6 minutes.
