OTHER LANGUAGES: German
Gluten-free cooking and baking is not always easy. In this article I dedicate myself to the gluten-free pizza which I manage wonderfully after a few attempts. Feel free to choose the best alternative for your taste.
- 1. Gluten-free Pizza must taste like real Pizza
- 2. How gluten-free Pizza succeeds
- 3. Process gluten-free Pizza Dough
- 4. Even gluten-free Yeast Dough must “grow”
- 5. The Pizza Topping is made like this…
- 6. Bake gluten-free Pizza – please at high Temperature
- 7. Gluten-free Pizza crispy
- 8. The 10 Minutes gluten-free Pizza
- 9. A Video showing the Preparation of a gluten-free Pizza
1. Gluten-free Pizza must taste like real Pizza
The homemade pizza is a real challenge. You can imagine that, my wife visited the best pizza shops from Milan to Palermo. So I am now competing for 14 years in Italy, with a lot of experience in Dolce Vita. See for yourself if I can survive here.
As a seasoned Bavarian I have a close relationship to Italy and as a connoisseur of Italian cuisine it is quite exciting up to here and yet it gets even more tricky. The challenge only becomes really big when a gluten intolerance is involved. In this case, unfortunately, it is not possible to fall back on over 1,000 years of pizza history, i.e. the usual yeast dough recipes with wheat flour are omitted.
It has already cost me sleepless nights, I have experimented with various flour mixtures to get the perfect pizza on the table.
2. How gluten-free Pizza succeeds
I have achieved the best result with a gluten-free universal baking mixture (this is available in our green bag when you save). Here 500 g flour mixture with 1 packet of dry yeast, 1 tablespoon sugar and 1.5 tsp salt, 30 ml olive oil and 400 ml warm water in the Kitchen Aid (kneading hooks) is processed to a sticky dough.
3. Process gluten-free Pizza Dough
The basic problem is that the gluten-free dough is a disaster in processing. The stuff sticks like silicone and that brings us closer to the problem. The dough can hardly be kneaded and formed with my hands, so I actually remembered my temporary days at the construction site.
The solution is obvious, the dough has to be portioned after production. I put the appropriate portions on the bottoms of cake springform pans and additionally a large, coated pan without a handle is used for other purposes.
With a rubber spatula, dipped in hot water before and over again, the prepared pizza dough is spread thinly on metal sheets and in the pan like when plastering a wall. I had never thought that the days on the construction site would pay off in the kitchen.
4. Even gluten-free Yeast Dough must “grow”
The coating must be made relatively thin. The dough is placed in the oven after it has been spread and must be left to rise for at least 45 minutes at 38 °C. The dough is then spread onto the surface of the oven. This “letting go” allows the dough to grow again and thus increases its volume.
After “letting the dough rise”, the height is about 4-6 mm, which corresponds to the optimal thickness of the dough. The gluten-free pizza dough will later lose some of its thickness during baking.
5. The Pizza Topping is made like this…
For the pizza we need passed tomatoes, which I taste with some olive oil, brown sugar and salt. Marjoram is not added here, it is German and less Italian, as I was told.
According to the desired pizza I prepare ham, olives, pepperoni, onion, tuna, anchovy fillets and mozzarella. All ingredients have to be drained.
Be careful with mozzarella, the selection starts in the supermarket. Here I check by gently feeling the mozzarella packaging whether it is a compact specimen, which is so important for my pizza. Only a compact mozzarella, intact and whole, has the right and balanced moisture ratio that is so important for the perfect pizza.
The mozzarella comes out of the packaging and is then drained. With a broken mozzarella this is hardly possible, it leaves too much water, only optimal and uninjured goods let the pizza succeed perfectly. The mozzarella is not cut, I pluck it finely with my fingers.
While I brush the pizza bases with strained tomatoes, I preheat the oven at 210 °C hot air and lower heat. The bottom heat is very important because the bases really need power from the bottom. A restaurant pizza is baked on pizza stone, temperatures above 250°C are common. For my dough variant, the 210°C are completely sufficient.
The pizza bases are topped according to one’s own taste. I stick with the classics tuna and onion, ham, salami, mozzarella. So I can conjure up the original taste and the typical pizza experience.
6. Bake gluten-free Pizza – please at high Temperature
The prepared pizzas are then placed in the oven. The temperature of 210°C must be reached. At best, the pizzas are pushed little by little. Always place a pizza on a rack at the bottom of the oven, then bake for up to 15 minutes.
7. Gluten-free Pizza crispy
The result is really impressive. My wife is simply thrilled, the dough tastes excellent and is crispy. Take a look at the pictures and taste my pizza. I have passed this challenge once again, here follows now another pizza variant for very fast….
8. The 10 Minutes gluten-free Pizza
I’ve developed a gluten-free pizza that I don’t want to withhold from you. Take 100 ml water and stir 50 g fine chickpea flour with 2 tablespoons olive oil and a teaspoon salt to a smooth dough. Fry the dough like a pancake in a highly heated, coated pan until crispy. Mix 1 teaspoon tomato puree with a little water and spread it on the bottom after turning. Now cover with salami or ham, olives, capers and cheese and bake in a pan until done. This gluten-free pizza is a quick alternative tastes oriental because of the chickpea flour and has something special.
9. A Video showing the Preparation of a gluten-free Pizza
Very successful is this video which shows the preparation of a gluten-free pizza. The flour mixture used certainly contains various ingredients that make the dough malleable.
OTHER LANGUAGES: German