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Time: 1 ora più riposo
Ingredients for 1 kg of dough
480 g Special for Bread and Pizza Molino Dallagiovanna (lactose free) gluten free
20 g dark buckwheat flour flour without gluten
360 g water
6 g brewer's yeast
40 g extra virgin olive oil
8 g salt up
Rice flour and fine corn gluten-free
500 g mozzarella for pizza without gluten
200 g smoked provola for 100 g grain of pistachio
Place the mix without gluten and gluten-free buckwheat flour, in a bowl and mix well with the help of a whisk; create a hole in the middle.
Dissolve the yeast in thewater and pour it into the gluten-free mix, worked until the liquids are completely absorbed, to obtain a smooth dough; then add the oil and salt and mix well, bringing the dough to a homogeneous and compact appearance.
Put the dough to rest for about 40 minutes, wetting the surface with water and cover with film.>After this time, divide the dough into balls of 180 g each, close the dough in the kitchen foil and place it on a baking sheet; put again in the fridge to rise for about 12 hours.
Chop the mozzarella and the provola into a kitchen cutter and put it all in a fridge in the fridge for at least 30 minutes.
After the rising time flour a counter work with rice flour and gluten-free cornand spread the pizza balls with your hands until you get an elongated shape of about 18/20 cm, then stuffed with the gluten-free mozzarella and the provola that you have previously chopped.
Put to cook everything in the hot oven a 250 ° C for about 14 minutes, taking care to turn the pizza from time to time.
After the indicated cooking time, remove from the oven and add the hot pistachio grain and serve everything hot.