Lunches

Gluten-Free Pizza Dough

Name: Masa de Pizza Sin Gluten
Ingredients: 250 g Harina sin gluten (Mix B Schär); ½ Pastilla de levadura fresca (12,5 g); 250 ml Agua; 2 cucharadas AOVE Picual; Una pizca de sal

Nuestra Masa de Pizza Sin Gluten para que nadie se quede sin disfrutar de una buena pizza casera. Ligera, crujiente y fácil de preparar en casa con panificadora, es la base perfecta para montar tu pizza favorita con cualquier topping.

Total Time

Servings

4 people

Difficulty

Medium

EVOO

Picual en Envero

A thin, crispy base, ready for whatever toppings each person wants to add, with no hint at any point that it is gluten-free.

The tomato-leaf notes of Picual pair naturally with any tomato-based topping on the pizza, and its heat stability helps the crust turn nicely golden without burning.

Gluten-Free Pizza Dough

Our Gluten-Free Pizza Dough, so that no one has to miss out on a good homemade pizza. Light, crispy and easy to make at home with a bread machine, it is the perfect base for building your favourite pizza with any topping.

Course Main Course

Cuisine Italian

Keyword Dough, EVOO Recipes, Gluten-Free, Lunches, Picual at veraison, Pizza Dough

Servings 4 people

Ingredients

250 g Gluten-free flour Schär Mix B
½ Fresh yeast cube (12.5 g)
250 ml Water
2 tablespoons Picual EVOO
A pinch of salt

Instructions

Mix the dry ingredients.
Mix the flour with the yeast.
Warm the water.
Heat the water for 2 minutes over medium heat, without letting it boil.
Form the dough.
In a bowl, mix the flour with the yeast, the warm water and the oil. Add a pinch of salt.
Knead in the bread machine.
Place the dough in the bread machine and let it knead until it comes together (the time depends on the model).
Roll out and top.
Remove the dough, roll it out on a work surface and add your favourite pizza toppings to taste.

Gluten-free dough is stickier than traditional dough; moisten your hands with water or EVOO before rolling it out.

Notes

We chose Picual, an EVOO with notes of tomato plant, ideal for enhancing the flavour of the tomato on the pizza.
Preheat the baking tray or pizza stone well before baking, so the base turns out crispy rather than chewy.
The dough can be frozen once rolled out (unbaked) so it is ready for another day.
If you have leftover dough, it can be frozen already shaped into a ball, ready to thaw and roll out another day.

Tips from the Suerte Alta team

Elegimos el Picual, un AOVE con notas a tomatera, idóneo para potenciar el sabor del tomate en la pizza.
Precalienta bien la bandeja o piedra de horno antes de hornear, para que la base quede crujiente y no gomosa.
La masa se puede congelar ya extendida (sin hornear) para tenerla lista otro día.
Si te sobra masa, se puede congelar ya formada en bola, lista para descongelar y estirar otro día.