Gluten-free pizza with a high crust – A thin pizza with a crust as high as in a pizzeria
Preparation time 1 hour (excluding rising times)
Ingredients for 2 large pizzas:
500 g gluten-free flour for bread and pizza (I used 2 Italian brands: 300 g of Revolution and 200 g of Molino Rossetto)
350 g of water at room temperature
30 g of extra virgin olive oil
10 g of fresh yeast
1 tablespoon of salt
tomato sauce, oregano and mozzarella, or any other ingredient you like on your pizza 🙂
Dissolve the yeast in the water with a teaspoon of sugar and leave to rest for 10 minutes.
Sift the flour and add the water and yeast a little at a time, stirring with a wooden spoon.
Add the oil and salt and stir again. The dough will be very soft, so if you prefer to knead it with your hands you have to grease them with a lot of oil (the dough is really sticky!)
Cover with the film and leave to rise protected from temperature changes for 2-3 hours (the dough will triple in volume).
Grease the hands with oil and divide the dough in two, forming two balls.
Spread the pizza on a sheet of baking paper greased with oil, starting from the center and crushing it well, leaving around a higher edge.
Let it rise for another 30 minutes.
Add the tomato sauce, a little oregano and a drizzle of oil to the pizza and bake at 220°C for 5 minutes.
Then add the mozzarella and any other ingredients to taste and cook for another 20 minutes (or until the crust around is well cooked).
This pizza is really good and the crust was well-leavened, crispy outside and soft inside!
More gluten-free pizzas and focaccias:
