GLUTEN FREE NEAPOLITAN STYLE PIZZA
Difficulty level
Ingredients
| PANE PIZZA & FOCACCIA GLUTEN FREE | g 400 |
| corn flour | g 100 |
| water - cold (5°) | g 1000 |
| yeast | g 20 |
Preparation
-Knead in a planetary for 2 minutes on low speed. Add the water in more than once.
-Place in a very capacious bowl and then cover it. Refrigerate for 12-14 hours.
Ingredients
| PANE PIZZA & FOCACCIA GLUTEN FREE | g 500 |
| corn flour | g 100 |
| salt | g 30 |
Preparation
-Mix the first risen dough together with all the other ingredients planned for the second dough on medium speed in a planetary mixer fitted with paddle for 5 minutes.
-Sprinkle with the mix or with corn flour covering the entire surface.
-Divide the dough into small balls with a weight of about 250gr each.
-Let it rise for about 2 hours in the proofer room at 30°C with humidity of about 70%.
-Roll out as usual and stuff with tomato and mozzarella.
-Bake at 290°C-300°C for 7-8 minutes.
ADVICE: It’s possible to replace the corn flour with buckwheat, amaranth or any other gluten free flour.
