PANE PIZZA & FOCACCIA GLUTEN FREE

Bread, focaccia and pizza realized with this product can be customized adding to the base recipe up to 15% of other gluten free ingredients and inclusions, as poppy seeds, sunflower,linen, sesame, quinoa, millet or other gluten free flours like corn, buckwheat, hemp, amaranth, rice, sorgum.

RICETTA DI BASE
BASE RECIPE
PANE, PIZZA & FOCACCIA GLUTEN FREE g 1000
Water (37°C) g 800-900
Extra virgin olive oil g 100
Yeast g 50
Salt g 24
Dough temperature: 30°C approx.
- Mix all ingredients in a planetary mixer with leaf head at medium speed for 5 minutes
- Sprinkle the mass with rice, buckwheat or corn flour covering all the surface
- Let the mass rest for 5 minutes at room temperature
- Break in the desired size, according to the product to be realized
- For bread, break in square shape or roll to form balls.
- For Pizza or Focaccia, weigh 1600-1900 grams of dough for each 60x40 tray
- Put in leavening cell at 30°C with moisture 70% for 45-60 minutes
- Cook at 220-230°C with a lot of steam in the beginning

WARNING:
It is very important to use water at 37°C temperature, in order to have a optimal result for dough workability, development and structure.
If the dough feels sticky, please wet your hands when working it.