Ingredients
500g GranPizza Gluten Free mix
350 g lukewarm water (27-30°)
10 g Extra Vergin Olive Oil (2 teaspoons)
7 g salt (2 coffee spoons)
7 g dry yeast (or 20 g fresh yeast)
350 g lukewarm water (27-30°)
10 g Extra Vergin Olive Oil (2 teaspoons)
7 g salt (2 coffee spoons)
7 g dry yeast (or 20 g fresh yeast)
PREPARATION: Tip the GranPizza Gluten Free mix into a high-sided bowl. Add the yeast and the lukewarm water. Then add the oil and the salt. Mix with a whip for about 5 minutes until the mixture is homogeneous. Pour the mixture into an oiled loaf tin. Cover with a cloth and let rise for about 60 minutes in a warm place (27-30°), and anyway until it doubles in volume. Line a baking tray with parchment paper and tip the dough over into the baking tray. Then rub your hands in oil and shape the dough into an oval.
BAKING: Bake in pre-heated oven at 200-220° for 45-50 minutes.
