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❤️🍕 Low gluten/gluten-free Italian Neapolitan pizza dough recipe Original traditional Low carb. Homemade. By hand.
Ingredients for 4 or 5 pizzas
Any weak supermarket flour or gluten-free flour: 700g
cold water from the fridge: 455g
Yeast:
72g sourdough starter
or Fresh brewer’s yeast: 2g
or active dry yeast: 0.8g
or instant dry yeast: 0.66g
Salt: 20g
Seed oil: 5g to oil the container
Procedure in two steps
Procedure (First part)
Ingredients:
Flour: 455g
Water: 455g
1. Sift the flour in a bowl
2. Pour the cold water into the bowl
3. Mix well by hand for approx.. 5 minutes
4. Let it rest for at least 8 hours at room temperature
Procedure (Second part: Leavening)
Ingredients:
Flour: 245g
Yeast:
72g sourdough starter
or Fresh brewer’s yeast: 2g
or active dry yeast: 0.8g
or instant dry yeast: 0.66g
Salt: 20g
Seed oil: 5g to oil the container
1. Add the yeast
2. Sift the flour in the bowl
3. Mix by hand for approx. 10 minutes
4. Add the salt and knead for approx. 2 minutes
5. Place the dough on the work surface and make a few folds (approx. 2 minutes)
6. Leave to stand for 30 minutes under the bowl
7. Fold again and leave to rest for another 30 minutes
8. Fold the dough for last time
9. Close well the dough
10. Oil the container (preferably narrow and high) with 5g of any seed oil
11. Place the dough in the container
12. Seal the container and place it in the lower part of the fridge for 18 hours
13. Take the dough from the fridge and place it on the work surface
14. Portion into 5 loaves of approx. 230g or 4 of approx. 285g
15. Place the dough in a plastic container for 6 hours at room temperature 21/22°C
16. Flour the loaf on both sides and roll it out bringing the air to the sides, without touching the sides
17. Flour a bit the shovel and put the pizza on it
18. Prepare the tomato sauce using peeled tomatoes (by hand or with a mill), basil and a bit olive oil
19. Garnish with tomato sauce, mozzarella and olive oil
20. Bake on stone heated to about 370°C. Watch the video above for how to do it 😉
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