The Ultimate Gluten-Free Pizza | Gozney

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories, while cheddar is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories, while pecorino is a budget-friendly cheese alternative.

Start by mixing room temperature water with 2 g of instant yeast and dissolve it using your hands.

Add 320 g of gluten-free flour to the yeasty water and mix until no dry bits remain.

Add salt to the dough and observe how it changes the texture, making it less sticky.

Incorporate 16 g of extra virgin olive oil into the dough for flavor and texture.

Smooth the top of the dough with oiled hands to help it trap air, then cover to let it ferment in a warm place.

After the dough has doubled in size, portion it into two pieces weighing about 300 g each.

Pat the dough down to create a smooth surface, then place in containers and refrigerate for about 2 days to cold ferment.

After 2 days, remove the dough from the fridge and release it from the sides of the container, keeping the air bubbles intact.

Shape the dough into a circle and place it in a tray for final proofing, allowing it to rise for 2-4 hours depending on room temperature.

Dust a surface with fine cornmeal and gently transfer the dough, forming the crust by hand to trap air.

Top the pizza with a tomato base, parmasano cheese, fior di latte cheese, fresh basil coated in olive oil, and generous slices of salami.

Transfer the pizza onto a peel, shaking off excess cornmeal to prevent burning.

Bake the pizza in a high flame oven, monitoring the toppings and crust for even cooking.

Once baked, place the pizza on a wire rack to set the undercarriage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens