Andrea had recently got the celiac diagnosis when Anders' colleagues from Dagbladet were coming over for a long-planned pizza night. Several types of pizzas were to be grilled on a hot stone plate, with different toppings on all of them. In addition we had to figure out how to make a good gluten free alternative for Andrea.
We'll give you the recipes for the two different types of dough we made. The sauce and toppings we leave up to your own imagination. The regular pizza dough recipe is as follows.
550 g tipo-00 flour
3 dl lukewarm water
10 g salt
35 g fresh yeast
20 g extra virgin olive oil
Mix 150 g of tipo-00 flour with 1 dl lukewarm water which you dissolve the 35 g of fresh yeast in. Let it rise for 1 hour. In a kitchen machine on low speed add the remaining ingredients, except the oil. Leave the machine to run for 10 minutes. Then add the oil and let it go for another 5 minutes. The result should be an airy and velvet soft dough. Wrap the bowl in plastic and leave it in the fridge overnight for 18 hours.
Remove the dough from the fridge and cut it into 4 equally sized pieces. Form each element into a round ball. Place the doughs on a baking tray with baking paper. Press them down slightly, cover in plastic and a wet towel. Leave to rise for 3 hours. When your grill is on full speed and the stone plate is blazing hot you are ready to bake. Cover your hands in flour. Take one of the doughs and press it down with your hands. Use only the hands to force it into a round pizza shape. There should be no need for a rolling pin if your dough is perfect.
We searched high and low for the perfect gluten free pizza recipe, and in the end we went for a mix of the simplest recipes we could find. The result turned out really nice.
Gluten free pizza ingredients
4 dl gluten free flour
2 dl lukewarm water
25 g fresh yeast
2 tbsp extra virgin olive oil
2 tsp psyllium seed husks (Norwegian: fiberhusk)
1 tsp sugar
1 tsp salt
Mix half of the water with the yeast, sugar and psyllium seed husks. Let it rise for 1 hour. In a kitchen machine on low speed add the remaining ingredients, except the oil. Leave the machine to run for about 1 minute until everything is well incorporated. Then add the oil and let it go for another minute. The dough should be in one piece and stick together fairly well. Wrap the bowl in plastic and leave it in the fridge overnight for 18 hours.
The next day you do almost the same as with the regular pizza dough, except you have to handle the gluten free dough with more care. You can't roll the elements into perfect round dough. Try to just press them carefully into similar shapes. The same goes for when you want to press them out for baking. Apply more care and know that you won't get a second chance to make the dough stick together.
If you want our recipe for red and white sauce, or want to know more about how much cheese and toppings you should put or how to cook the pizzas perfectly, just comment below or write us.
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...