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Pizza

Gone are the gluten-free pizza bases that are hard as stone, brittle, or cardboard-like! If you thought you had to give up the pleasure of a truly good pizza that is generous, soft on the inside and crispy on the edges by switching to gluten-free and dairy-free, this recipe is going to become your new Friday night ritual.

After numerous tests and adjustments, I have finally found the secret to achieving a soft, easy-to-roll dough that rises beautifully when baked. The best part? It’s a true "chameleon" base: once you master it, you can roll it out thin and crispy like Roman-style, thicker and fluffy like focaccia, or even use it to shape calzones and garlic bread.

Get ready, the lovely smell of baking and tomato sauce that will fill your kitchen is likely to be irresistible.

Ingredients

For 2 to 3 pizzas:
  • 500g of our "pizza mix"
  • 400g of water
  • 25g of olive oil
  • 8g of fresh yeast (or 3g of dry yeast)

OR 1 jar of our sourdough pizza dough

+ your choice of toppings (see suggestions below)

Equipment

  • A large bowl
  • A scale
  • Baking paper
  • An oven (pizza oven)
  • Optional: a baking stone (the stone from your raclette/pierre can work)

Preparation

  1. Place the contents of the packet in a large bowl and crumble the fresh yeast on top. Then pour in the olive oil and warm water (ideally at 26°C). Mix everything by hand until you achieve a well-homogeneous consistency.

  2. Cover the bowl with a clean cloth and leave the dough to rest for1 hourin a warm place, allowing it to rise gently.

  3. Divide the resulting dough intopiecesof about 250-300g.

  4. Chef's tip:To make things easier, roll out each piece between two sheets of baking paper. Then leave each pizza base on its sheet of baking paper: this will greatly simplify the baking process!

  5. Top your pizzas according to your preferences, then follow our cooking advice.

If you have bought ready-made sourdough pizza dough, take it out of the fridge a few hours before moving directly to step 3 (when it has fermented enough, the dough will fill almost the entire jar).



Baking

  1. Optional: Place yourbaking stonein your oven. If not, preheat your oven tray to create the thermal shock needed to make your pizza rise and crisp.
  2. Preheatyour oven to 250°C (fan) or, if not possible, to the maximum setting of your oven.
  3. Bakethe pizza on its baking paper for about 15 minutes (or much longer if your oven is less hot. The crust should easily detach from the baking paper and the toppings should be golden.
  4. Let it coola little before slicing and enjoying.

The pizza will keep for 2 or 3 days wrapped in the fridge or several weeks in the freezer. It reheats easily in a preheated oven (10 minutes at 180°C + 5 minutes if frozen) or a few minutes over medium heat in a covered pan.

Topping ideas


Margherita pizza:A classic that's easy to make at home:

  • Passata
  • Spices: salt, pepper, oregano
  • Grated cheese (I like to mix one melting cheese with one that has flavour, like Comté)
  • Mozzarella

Broccoli & courgette pizza:my favourite pizza:

  • Spices: salt, pepper, oregano
  • 1 clove of garlic mixed with a bit of olive oil and lemon juice
  • Grated cheese (I like to mix one melting cheese with one that has flavour, like Comté)
  • Raw broccoli cut into pieces
  • Raw courgette cut into pieces
  • Feta