Portobello Mushroom "Pizzas"
Who says pizza and gluten-free don't go together? True Neapolitans might not agree these delicious...
Pizza Dough - Roman
Recipe for a slightly thinner, crispy pizza - enough for eight medium-sized pizzas.
| Ingredients | ||
|---|---|---|
| 1 | flour, ideally 00 | |
| 20 | salt | |
| 20 | sugar | |
| 14 | dry yeast | |
| 50 | olive oil | |
| 670 | water | |
- Stir the flour, salt, sugar and yeast together. Add water and knead in a food processor with the dough hook until the ingredients come together to form a dough (about 5 minutes).
- Pour in the olive oil and continue to knead until a smooth dough is formed for about 15 to 20 minutes.
- Cover with cling film, place in the fridge and leave to rest for 24 hours. Take out 2 hours before the planned baking and divide into portions of about 200 g.
- Flatten dough and fold each of the four sides of the dough into the centre. Turn the dough upside down, press it against the tabletop with the flat of your hand and form a ball with circular movements.
- Cover a baking tray with baking paper, spread the dough pieces on it, cover with cling film and leave to rise for about 15 hours. They are then ready to be topped and baked. This recipe is sufficient for about 8 pizzas.
