GLUTEN FREE PINSA
-Mix Pane Pizza e Dolci Revolution New Food
GLUTEN FREE PINSA
3 minutes + 5/7 minutes for browning
- 500g Mix Bread Pizza and Sweets Revolution New Food
- 410g water at room temperature
- 2g fresh brewer’s yeast
- 30g olive oil
- 9g salt
Dissolve the fresh brewer’s yeast in the water.
Pour all the flour and then all the water into the bowl of the planetary mixer and operate the planetary mixer with the dough hook. Stir until you start to see the mixture become smooth. Stop the mixer from time to time and clean the sides and bottom with a tarot so that there is still no flour that has not been incorporated into the dough.
Now add the oil and operate the mixer again, when you see that it has been absorbed add the salt. Turn for 2 minutes and at this point the dough is ready, it must be like a soft cream.
Spend 22 hours in the refrigerator:
Heat the oven to 30/40 degrees and put a saucepan with water to boil, it will be used to create steam in the oven to recreate a leavening cell.
Remove the dough and pour it onto a floured surface. Divide the dough into 4 parts, take the loaf with well-oiled hands and put it to rise on a pan lined with parchment paper and floured. Repeat the same operation for the other 3 loaves.
After about 1 hour 1⁄2 2 hours the loaves will be leavened. Remove them from the oven, place the refractory stone on a grill and turn on the oven at maximum power, in my case 275°, let it heat up well if you can, even for 1 hour.
At this point, take a loaf and roll it out with your fingertips but not too thinly you have to “pinsarlo”, that’s why it’s called pinsa, slide it on the refractory stone shovel and bake for 3/5 minutes, we do a cooking in white. After this time, always extract it with the shovel.
Stuff it as you like and put it back in the oven until it has a nice color and the ingredients are cooked. It must be crunchy on the outside and soft on the inside!. Make sure you make it as delicious as you can!!!
” Blogger with an interest in Cooking and all things food!!! “
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