How much pizza do you want to bake?
This gluten-free pizza boasts a fluffy base and full flavor—all without wheat. Thanks to KOMEKO BROTGENUSS, the dough is particularly elastic and can be topped with whatever you like.
#gluten-free
#vegan
Ingredients
For the dough:
-
300
g
KOMEKO BROTGENUSS
-
7
g dry yeast
-
6
g salt
-
250
g water
-
20
g olive oil
For the topping:
-
Tomato sauce, cheese and other ingredients (as desired)
Preparation
- Prepare the dough
Put KOMEKO BROTGENUSS, dry yeast, salt and cold water into a bowl and knead with a hand mixer (dough hook) on a low speed. - Add olive oil
When the dough is well mixed, add olive oil and knead again until the dough is elastic. - Let the dough rest
Transfer the dough to a floured work surface, shape it into a ball, and return it to the bowl. Cover and let it rest in the refrigerator for about 3 hours. - Temper the dough
Take the dough out of the refrigerator and let it stand at room temperature for about 30 minutes. - Forming pizza bases
Divide the dough into two portions. With oiled hands, press them out onto baking paper or a baking sheet to form thin pizza bases (approx. 26 cm in diameter). - Topping pizza
Spread pizza sauce on the pizza and top with your favorite toppings. Then let it rise for another 15 minutes. - Baking pizza
Bake in a preheated oven at approx. 240 °C for about 12 minutes until crispy.
Tip:It is best to bake the pizza on baking paper directly on a pizza stone – for an especially crispy crust.
