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How can you make a gluten free pizza that is just as delicious as the traditional version? It is not such a massive undertaking to produce a tasty and fragrant gluten-free pizza: you just need a few useful cooking tips and you will be on your way to making pizza that compares favourably with even its most authentic Neapolitan counterpart.
So, how to go about producing a gluten-free pizza? Just follow 3 simple rules and the complete gluten free pizza recipe you can consult here.
- Don’t be in a hurry. Remember that the initial phases of preparation take quite a long time because the absence of gluten slows down the raising process. Bear in mind, that in order to make a good gluten-free pizza comparable to the traditional version, you should start the day before.
- Indirect raising process. As for all leavened products, it is advisable to make a poolish (or biga) for gluten-free pizza, which will ensure a perfect end result. Make the poolish one day before by using a spatula to mix water and flour in equal quantities together with one part of yeast. Cover and leave to rest in the fridge for at least 24 hours. Once this time is up, the poolish will have doubled its volume and can now be used as your pizza base.
- How to freeze it for future use. Should you decide not to eat your pizza immediately, put it in the oven and cook it for just half the time normally required. At this point you can let it cool and freeze it. When you do decide to eat it, pop it into a pre-heated oven and finish off the cooking process. In this way, you will have a gluten-free pizza that is sure to be tasty and fragrant.
