A delicious gluten-free sheet pan pizza, perfect for anyone looking for a tasty and lighter alternative. Ideal for family dinners or with friends.
Combine the flour, all the water and the brewer's yeast dissolved in a little water.
Knead with a stand mixer or hand mixer, then add the honey and let it absorb.
Add the salt and let it absorb as well.
Let the dough rest for 30 minutes, then give it 4-5 strong folds.
Repeat the process 2 times with a 25-minute rest in between each.
Transfer to a well-oiled bowl, cover with cling film and let rise for 3 hours.
Divide the dough in half, spread it on an oiled baking tray, top as desired and let rest for one hour.
Bake on the bottom rack of the oven at 250° for 5-6 minutes.
Add the mozzarella and bake again in the middle of the oven with the grill on for another 7-8 minutes.
Stand mixer
Baking tray
Cling film
Gluten-free recipe suitable for people with celiac disease and gluten intolerance.
Italia, Emilia Romagna
| Energy (kcal) | 259.92 |
| Carbohydrates (g) | 33.44 |
| of which sugars (g) | 5.46 |
| Fat (g) | 9.44 |
| of which saturates (g) | 4.24 |
| Protein (g) | 10.47 |
| Fibre (g) | 1.91 |
| Salt (g) | 2.2 |
