GLUTEN FREE PIZZA – soft, more-ish delicious, the real thing! VEGAN, FODMAP friendly
GLUTEN FREE PIZZA - soft, more-ish delicious, the real thing! VEGAN, FODMAP friendly
Pizza for a party of 6, after work or after school for your little ones? EASY ... this is the ultimate pizza gluten free recipe so easy and convenient to make (you can refrigerate the dough day or hours before, and be ready to shape straight from fridge)This recipe was created using my wonder-full 1-to-1 Wild Sourdough Baking Flour. And yes it can be shaped (classically using your fingers like a pizza chef) to make classic Italian Pizza. Here is the link to purchase in bulk or in trial packs: https://wildsourdough.com.au/product-category/wild-sourdough-gluten-free-bread-mix-baking-flour/
Servings: 6 PIZZA
Equipment
- 1 PIZZA MAKER ELECTRIC, OPTIONAL not essential but it is better than most oven because it is super hot so it will make you the real Italian wood fire oven pizza with bubbles in the crust and crispy bottom.
Ingredients
WET ingredients
- 375-400 grams water, room temperature or warm (35C) if you haven't made this before, start with 375g water, to make a stiffer dough.
if you are leaving your overnight in fridge, use 400g of water
- 25 grams extra virgin olive oil for the dough
- 25 grams apple cider vinegar
DRY ingredients
- 500 grams Wild Sourdough Gluten Free 1-to-1 Baking Flour
- 2 tsp or one sachet active dry yeast 7-8 grams
- 15-20g grams or 1tbs sugar for the yeast
- 2 tsp 10g fine sea salt
Extra ingredients - for SHAPING
- handful for shaping rice flour or polenta for shaping and sprinkling on nonstick baking or parchment paper (absolutely essential or your pizza may stick on the paper)
- extra olive oil for your hands
Instructions
Making & Preparing your Pizza Dough
- In a bowl, using digital scales or your Thermomix TM6 scales, add ingredients in the order in this recipe from wet to dry ingredients
- MIX with a strong spatula for 2-3 mins until a very wet, but homogeneous ‘dough” come togetherTMs: 1 min on dough or knead, scrape sides and knead another 1minMagimix CE: mix speed 7, 1min, scrape sides, mix speed 9, 1 min
- FOR SAME DAY BAKING: let rise covered until they are risen again to double. Time will vary depending on room temperature, keep moist and covered, away from draft and direct heat source
- FOR NEXT DAY BAKING: let rise covered in another closed container or wet cling wrap (NOT TEA TOWEL) in the fridge, DO NOT FREEZE
SHAPING & BAKING your PIZZA
- Drizzle some virgin olive oil on your hands
- Sprinkle your bench generously with polenta or rice flour
- Unload dough onto the floured benchTMs and Magimix dislodge dough from blades by turning the bowl onto floured bench
- Cut the dough into desired portions depending on the size of your desired pizza to fit in your oven or pizza maker
- Using your oiled fingers on floured bench ,create (google on Youtube how to shape pizza is best!) shape the pizza by pushing the dough to the sides to create the size and shape you desire.
TIPS on SHAPING your Italian style pizza
- The Italians who created pizza, always shape their pizza very thin, this is extremely important for gluten free pizza (dough) because the dough is wetter than normal pizza. The thicker your pizza, the denser and wetter your crumb and crust will be, gluten or gluten free ... you have been warned!Gluten Free pizza will take longer to bake (5-10mins) especially if you load it with way to many toppings
TIPS on TOPPING your Italian style pizza
- At this point, you can rest your dough for half hour or so until your guests or children arrive before TURNING ON your oven, then putting toppings just before you bake it on the pre-heated pizza stone or the enamelled tray that comes with your oven or your electric pizza maker
TIPS on PIZZA making at Home including PAR-BAKING for freezing
- TIPS ON ALL BAKING, PAR-BAKING & FREEZING YOUR PIZZA: PLEASE get an oven thermometer to make sure that your oven is doing the right thingFor Pizza Baking: ALWAYS pre-heat your oven to 250C or whatever is the highest with your pizza stone or a piece of NATURAL granite stone (10mm or 1cm thick is perfect)You can also PAR-BAKE your pizza dough until it is cooked but not browned (HOW LONG??? it depends one the thickness and size of your pizza) prior to putting your toppings (this will create a crustier pizza) or PAR-BAKE to FREEZE your pizzas for convenience... if you have a busy life style or you are the lone coeliac in the house. Pre-heat your oven at the same time as taking out your par-bake frozen pizza (about 30mins pre-heat/thaw), then put toppings and bake.