Gluten-free deep dish pizza –
I made this gluten-free deep dish pizza with slow rising in the refrigerator and is the method I prefer, the pizza is very leavened, soft and digestible. I used the flour by Revolution that has as its main ingredient wheat starch without gluten and the result was really good, even in terms of taste, the best pizza I ever made (I haven’t used only the Revolution’s flour, I mixed with the mix of BiAglut, because I didn’t have enough of it). Another time I used the same recipe with only BiAglut flour and came well anyway, although the Revolution was superior both in taste, texture and as a leavening.
Preparation time 1 hour (excluding the rising time of 24 hours)
Ingredients for a pizza pan:
500 grams of gluten-free flour mix (I used half BiAglut and half Revolution)
250 grams of natural water at room temperature
15 grams of fresh yeast
30 grams of extra virgin olive oil
1 teaspoon of sugar
Calabrian esplanade (spicy salami)
Dissolve yeast in the water at room temperature with a teaspoon of sugar and let stand for 10 minutes.
Put into a bowl the flour, add the water and yeast and stir until completely absorbed the liquid; add the oil, salt and mix again.
Put the dough on the work surface and knead until it forms a uniform dough.
Put the dough in a bowl, making a cross cut at the top, and let it rise in the fridge for 24 hours.
Preheat the oven to 200°C with inside a cup with a little of water to create humidity inside.
Roll out the dough on a baking pan covered with baking paper and greased with oil. Arrange the tomato sauce, oregano and bake for 15 minutes.
Remove the pizza from the oven, add mozzarella, oregano and other ingredients to your taste. Bake again for another 15 minutes.
I made the pizza divided into 3 dressings: Margherita, pecorino cheese and baked ham, paprika and Esplanade (spicy salami).
More gluten-free pizza and focaccia: