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Versatile Gluten Free Dough for Pizza
| Bread Mix B-1kg | 150 g |
| Fresh yeast | 5 g |
| Lukewarm water | 120 ml |
| Salt | 5 g |
| Olive oil | 1 tbsp |
| Tomato puree | 4 tbsp |
| Mozzarella cheese | 125 g |
| Salt to taste | a little bit |
| Oregano | a little bit |
| Artichokes | 1 handful |
| Mushrooms | 1 handful |
| Ham | 1 handful |
Dissolve the fresh yeast in lukewarm water (setting a little water aside). Add the sifted flour and knead.
Dissolve the salt in the remaining water, and add it to the mixture. Finally add a little olive oil and continue to knead.
For pizza:
Make the dough into a ball and let it rise in a warm damp place for about 30 minutes. When the dough has doubled in volume, roll it out with a rolling pin, then place it on a baking sheet covered with oven parchment.
Spread it with the tomato sauce, sprinkle it with diced mozzarella and add the condiments of your choice.
Bake in a preheated oven at 200° C for about 30 minutes.
For bread:
shape the dough into a loaf. Put it on a baking sheet covered with oven parchment and let it rise in a warm damp place for about 30 minutes.
When it has doubled in size, bake it in a pre-heated oven at 200° C for about 30 minutes.
