Ingredients
SwissBake® Gluten-Free Pizza Mix - 1000g
Vegetable Oil - 50g
Fresh Yeast/Dry Yeast - 30/12g
Water - 840g
Pizza Sugo (Pizza Sauce)
Pizza Sugo Powder - 100 gms
Water - 400 gms
Vegetable Oil - ?50 gms
For Pizza Toppings:
Cherry Tomato – 100g
Mushrooms – 75g
Bell Peppers – 30g
JalepenoS– 50g
Mozzarella CHEESE – 500g
Buffalo Mozarella – - 500g
Basil Leaves –50g
Method
For Pizza Sauce:
Mix 100gSwissBake® Pizza Sugo Powder with water & olive oil to make 550g of authentic Italian-style pizza sauce.
For Gluten-Free Pizza Base:
- Place all the ingredients mentioned for the gluten-free pizza dough in a mixing bowl.
- Using a planetary mixer with the paddle attachment, mix on slow speed for 4 minutes and then mix on fast speed for 4 minutes.
- Dough temperature should be maintained between 30°C – 32°C. Bulk fermentation is not required.
- Directly scale the dough onto a pizza pan and spread the dough according to the tray size.
- Final proofing for 40 to 60 minutes.
- Prebake the pizza base at 220°C to 230°C for 10-15 mins.
- For assembly, place the prepared pizza sauce on the pizza base.
- Spread some mozzarella cheese and top it with cherry tomatoes, mushrooms, bell peppers, jalapeños, buffalo mozzarella, basil leaves and finish it with a drizzle of olive oil.
- Bake at 250°C to 260°C for 5-10 mins or until the crust looks golden brown.
- Serve hot!
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