Ingredients
1000g GranPizza Gluten Free mix
800-850 g cold water (4-6°)
50 g Extra Vergin Olive Oil (2 teaspoons)
20 g salt (2 coffee spoons)
14 g dry brewer’s yeast
800-850 g cold water (4-6°)
50 g Extra Vergin Olive Oil (2 teaspoons)
20 g salt (2 coffee spoons)
14 g dry brewer’s yeast
PREPARAZIONE: Oil the bowl of the planetary mixer, pour in the GranPizza Gluten Free flour, add the yeast, the cold water (4-6°) and the salt. Knead the dough in the planetary mixer with the dough hook for about 3 minutes at low speed and 3 minutes at maximum speed. Then rub your hands in oil and shape the dough into balls of about 300 g each, cover them with oiled plastic wrap and put them to rise in the fridge at 4° for 2-3 hours (the balls can be preserved in the fridge up to 18 hours). Grease the aluminum foil with oil and gently stretch out the dough (use the balls from the fridge). Top the surface.
BAKING: Bake at 380° for approximately 3 minutes.
