Gluten-Free Pan Pizza
INGREDIENTS
| INGREDIENTS | QUANTITY (g) | % OF TOTAL MIX |
| La Gluten Free Mix – Bread and Pizza | 1000 | 100% |
| Water | 900 | 90% |
| Extra vergin Olive Oil | 50 | 5% |
| Honey | 30 | 3% |
| Fine salt | 28 | 2.8% |
| Fresh Yeast | 25 | 2.5% |
YIELD
- Hydration and Mixing
Pour the mix, 800 g of water, and the honey into a mixer or bowl. Mix well for 3–4 minutes at low speed. Let the mix rest for autolysis for 60 minutes. - Addition of Fats, Remaining Water, and Yeast
Add the oil, the remaining water, and the compressed yeast. Knead for another 2 minutes until a homogeneous, slightly sticky dough is obtained. - Incorporation of Salt and Dough Closure
Add the salt directly to the dough and knead to combine. Using a lightly oiled dough scraper, detach the dough from the bowl. Place the dough in a tall, narrow bowl or container. - First Fermentation
Let the dough rest at room temperature (22–25°C) for about 40 minutes, covered with plastic wrap or a damp cloth, until it has slightly increased in volume (approx. 1.5×). - Shaping and Spreading
Pour the dough into a greased tray (e.g., GN 1/1 or equivalent) and gently spread it with oiled hands, trying not to defl ate it too much.For a tray measuring 60×40 cm, the dough weight can be calculated by multiplying the two dimensions and dividing by 1.6.
Example: 60 × 40 = 2400; 2400 ÷ 1.6 = 1500 g of dough per tray. - Second Fermentation
Let the pizza rise for another 60 minutes at 26°C or at room temperature until it nearly doubles in the tray.
BAKING
Preheat the oven to 220–230°C (preferably fan-assisted).
For professional ovens: 270°C on the deck, 240°C on the top, until the desired crispness is reached.
Alternatively, in a lab oven, use the temperatures previously selected for tray-baked pizza, keeping the steam vent closed for 2/3 of total baking time, then open for the fi nal 1/3.
Optional toppings: add halfway through baking or before, depending on the type.
NOTES
- Very high hydration (90%) to achieve open crumb and soft texture.
- Fresh compressed yeast 2.5% for rapid fermentation and soft structure.
- Honey promotes fermentation and browning.
- Oil improves fl akiness and shelf life.
