This is a gluten-free and lactose-free pizza recipe with a tall crust that is crispy on the outside but soft on the inside. The recipe uses gluten-free bread mix, baker's yeast, water, extra virgin olive oil and salt. The dough is worked with an electric mixer, left to rise twice and baked at 240°C. You can add lactose-free mozzarella after baking to let it melt.
In a bowl add the gluten-free mixes, crumble in the yeast, then add the water, oil and salt.
Work it with an electric mixer fitted with dough hooks for at least 7-8 minutes.
Bring the dough toward the center with a spatula and cover with cling film. Let it rise in a warm place (oven off with a container of hot water inside, or oven on defrost mode) for 1 hour and a half.
Line the tray or pan you will use for baking with baking paper.
Turn the dough out onto the tray and shape it with wet but not dripping hands so it won't stick. Leave the center lower and the edges slightly higher.
Brush the surface with oil and let it rise for another 40 minutes.
After 20 minutes, preheat the oven to 240°C in static mode.
Season the pizza with tomato and bake for about 20-25 minutes; the time depends on the oven.
Add lactose-free mozzarella if you want and bake just long enough for it to melt.
Electric mixer with dough hooks
Spatula
Cling film
Baking paper
Store in the refrigerator and consume within 1-2 days. The dough can be frozen before rising.
You can choose to use only the regular bread mix without wholemeal flour if you prefer.
Italia, Toscana
| Energy (kcal) | 274.53 |
| Carbohydrates (g) | 46.95 |
| of which sugars (g) | 1.75 |
| Fat (g) | 6.59 |
| of which saturates (g) | 0.97 |
| Protein (g) | 7.75 |
| Fibre (g) | 4.49 |
| Salt (g) | 2.86 |
