{"id":3363,"date":"2026-01-16T10:05:38","date_gmt":"2026-01-16T09:05:38","guid":{"rendered":"https:\/\/www.molinopaolomariani.com\/?p=3363"},"modified":"2026-01-16T10:06:13","modified_gmt":"2026-01-16T09:06:13","slug":"gluten-free-pan-pizza","status":"publish","type":"post","link":"https:\/\/www.molinopaolomariani.com\/en\/gluten-free-pan-pizza\/","title":{"rendered":"Gluten-Free Pan Pizza"},"content":{"rendered":"\n

INGREDIENTS<\/strong><\/p>\n\n\n\n

INGREDIENTS<\/strong><\/td>QUANTITY (g)<\/strong><\/strong><\/td>% OF TOTAL MIX<\/strong><\/strong><\/td><\/tr><\/thead>
La Gluten Free Mix – Bread and Pizza<\/td>1000 <\/td>100%<\/td><\/tr>
Water<\/td>900 <\/td> 90%<\/td><\/tr>
Extra vergin Olive Oil<\/td>50<\/td>5%<\/td><\/tr>
Honey<\/td>30<\/td>3%<\/td><\/tr>
Fine salt<\/td>28<\/td>2.8%<\/td><\/tr>
Fresh Yeast<\/td>25<\/td>2.5%<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

<\/p>\n\n\n\n

YIELD<\/strong><\/p>\n\n\n\n

    \n
  1. Hydration and Mixing<\/strong>
    Pour the mix, 800 g of water, and the honey into a mixer or bowl. Mix well for 3\u20134 minutes at low speed. Let the mix rest for autolysis for 60 minutes.<\/li>\n\n\n\n
  2. Addition of Fats, Remaining Water, and Yeast<\/strong>
    Add the oil, the remaining water, and the compressed yeast. Knead for another 2 minutes until a homogeneous, slightly sticky dough is obtained.<\/li>\n\n\n\n
  3. Incorporation of Salt and Dough Closure<\/strong>
    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.<\/li>\n\n\n\n
  4. First Fermentation<\/strong>
    Let the dough rest at room temperature (22\u201325\u00b0C) for about 40 minutes, covered with plastic wrap or a damp cloth, until it has slightly increased in volume (approx. 1.5\u00d7).<\/li>\n\n\n\n
  5. Shaping and Spreading<\/strong>
    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\u00d740 cm, the dough weight can be calculated by multiplying the two dimensions and dividing by 1.6.
    Example: 60 \u00d7 40 = 2400; 2400 \u00f7 1.6 = 1500 g of dough per tray.<\/li>\n\n\n\n
  6. Second Fermentation<\/strong>
    Let the pizza rise for another 60 minutes at 26\u00b0C or at room temperature until it nearly doubles in the tray.<\/li>\n<\/ol>\n\n\n\n

    BAKING<\/strong>
    Preheat the oven to 220\u2013230\u00b0C (preferably fan-assisted).
    For professional ovens: 270\u00b0C on the deck, 240\u00b0C 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.<\/p>\n\n\n\n

    NOTES<\/strong><\/p>\n\n\n\n