Gluten-Free Pizza with Ossocollo INGREDIENTS ● 960 g Gluten-Free Flour “Le 5 Stagioni” ● 40 g Whole Buckwheat Flour ● 860 g Water ● 5 g Salt ● 50 g Extra Virgin Olive Oil ● 5 g Fresh Brewer’s Yeast
Tips from the Pizza Chef Gluten-free flour is versatile and allows leavening and processing comparable to regular pizza flours. Enriched with a percentage of alternative flour, such as whole buckwheat, it is possible to achieve unique flavours in both classic round and pan pizzas.
INTRODUCTION Classic round plate pizza made with a special gluten-free pizza mix composed of naturally gluten-free and milk-free raw materials. Thanks to its composition, it allows for the creation of extremely light and digestible gluten-free pizzas. Its simple and intuitive recipe ensures consistently excellent results.
DETAILS Toppings ● Mantuan pumpkin cream ● Buffalo mozzarella ● Gorgonzola with mascarpone ● Ossocollo from Sauris ● Balsamic vinegar pearls ● Lamb’s lettuce ● Rainbow pepper
METHOD 1. Place all the flours, yeast, and one-third of the water into the mixer. Mix and add the oil and the remaining water with the dissolved salt. Mix the dough well, then move to the work surface. Let rest for 20 minutes. 2. Dividing: Form dough balls weighing 260 g each. 3. Proofing: Let rise for 30 minutes to 24 hours. 4. Roll out the dough using a mixture of rice flour and Storo yellow corn flour. 5. Bake. 6. Add toppings.
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