The Butler's Table

Schär Mix B Gluten-Free Pizza

Thin gluten-free pizza base made with Schär Mix B, shaped before proofing and baked on a preheated tray.

Italian Italian Gluten-free Gluten-free Vegetarian Vegetarian Oven Oven Bake Bake Bread Bread Main Main Bread Bread

Ingredients

Method

  1. Mix the dough

    Mix all the ingredients, using the water at 35 to 38 degrees C, thoroughly in a bowl for 3 minutes to 4 minutes, until completely smooth. The dough should be soft and sticky rather than resembling wheat dough.

  2. Shape before proofing

    Lightly oil a sheet of baking paper. Using oiled fingers, immediately press the dough into a 28 to 30 cm circle, making the centre 3 to 4 mm thick and leaving a slightly thicker rim.

  3. Proof and preheat

    Cover the shaped dough and leave it to proof for 1 hour. Meanwhile, place a heavy tray upside down in the lower third of the oven and preheat it to 240 degrees C for at least 30 minutes.

  4. Par-bake the base

    Lightly prick the centre of the proved dough with a fork, leaving the rim untouched. Slide the base, still on the baking paper, onto the hot tray and par-bake for 5 minutes to 6 minutes.

  5. Add toppings and finish

    Remove the base from the oven and add the chosen toppings. Return it to the hot tray and bake for another 6 minutes to 8 minutes, until the toppings are cooked and the base is crisp. Remove the baking paper for the final 2 minutes if it releases easily.

  6. Rest and slice

    Transfer the pizza to a wire rack for 2 minutes before slicing.

Notes

Makes one 28 to 30 cm pizza. Use restrained quantities of sauce and well-drained mozzarella to avoid a wet centre. The successful test used a single proof after shaping rather than a bulk proof followed by reshaping. Use a little additional olive oil on the baking paper and your fingers when shaping.