Tarts ratatouille and pine nuts
20 recipes
Gluten free pizzas slow rising
ingredients
servings
3
Glutenfree flour for bread and oven products
150 oz
Water
90 oz
Dry brewer's yeast
1 oz
Iodized salt
3 oz
Extra virgin olive oil
1 teaspoon
Aubergine
1 unit
Courgette
1 unit
Red peppers
1 unit
Potatoes
1 unit
Basil
3 leafs
Smoked provola cheese
50 oz
Bakery products from Italy
Gluten free pizzas slow rising
Gluten free pizzas slow rising
ready in
50 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
How good are these pizzas, a successful experiment, super soft and leavened, for intolerance to gluten or for those who vary their diet.
preparation
step 1
Knead very quickly the flour with 3/4 of water and let it rest for 30 minutes autolysis.
step 2
Dissolve the yeast in the remaining water and add allimpasto. Always continuing to mix the oil and add salt and let stand for 10 minutes.
step 3
Making of type 1 folds for 2 consecutive times and let stand for 10 minutes, Repeat the process 3 times.
step 4
Place the dough in a container oleate, tasparente cover it with plastic wrap and place in the refrigerator for 48 hours.
step 5
Spend hours of leavening in the fridge, divide the dough into two parts and make 1 fold to 2 times to each, and finally put the two sides in two different containers.
step 6
Let rise until raddoppio.In a baking sheet, spread on baking paper the two bodies giving the shape of a round small pizza and add some dolio.
step 7
The oven must be preheated to 250 ° ventilated. Bake in the lower part of the oven. After ten or fifteen minutes, add the smoked cheese and cook for another minute in the oven.
step 8
After cooking add a diced vegetables cooked in a nonstick skillet. The vegetables should be cut into cubes and cooked with one garlic clove, the oil and salt with the lid closed for 10 minutes.
