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Gluten-Free Pizza Napolitana
Created by: Howcan Team
Ingredients
- 2 cups of gluten-free all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of active dry yeast
- 1 cup of warm water
- 1/4 cup of olive oil
- 1/2 cup of tomato sauce
- 1 cup of fresh mozzarella, sliced
- 1/4 cup of fresh basil leaves
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a small bowl, combine 1 cup of warm water, 1 teaspoon of sugar, and 1 tablespoon of active dry yeast. Let it sit for 5 minutes until foamy.
- In a large mixing bowl, combine 2 cups of gluten-free all-purpose flour and 1 teaspoon of salt. Make a well in the center and pour in the yeast mixture and 1/4 cup of olive oil. Stir until a dough forms.
- Transfer the dough to a floured surface and knead for 5-7 minutes until smooth. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 30 minutes.
- Preheat the oven to 475°F (245°C). Place a pizza stone or upside-down baking sheet in the oven to preheat.
- Punch down the dough and divide it into 4 equal portions. Roll out each portion into a 10-inch circle on a piece of parchment paper.
- Spread 2 tablespoons of tomato sauce on each pizza crust, leaving a small border around the edges. Top with sliced mozzarella and sprinkle with salt and pepper.
- Carefully transfer the pizzas on the parchment paper onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
- Remove the pizzas from the oven and top with fresh basil leaves and grated Parmesan cheese. Slice and serve hot. Enjoy your gluten-free Pizza Napolitana!
The history of Pizza Napolitana dates back to the 18th century in Naples, Italy. It was initially a simple dish made with basic ingredients such as tomatoes, mozzarella, and basil. The gluten-free crust variation of this iconic pizza has gained popularity in recent years due to the increasing demand for gluten-free options. Renowned chefs and pizzerias have embraced this trend, offering their own unique twists on the classic recipe. The key to a successful gluten-free Pizza Napolitana lies in the crust, which should be light, airy, and flavorful despite the absence of gluten. Today, some of the best versions of this dish can be found in specialty pizzerias that prioritize quality gluten-free ingredients and traditional Neapolitan techniques. It's essential to pay attention to the quality of the gluten-free flour used and the method of proofing the dough to achieve the perfect texture and flavor. While the traditional wood-fired oven is the preferred method for baking Pizza Napolitana, some establishments have successfully adapted the recipe for conventional ovens, ensuring that gluten-free diners can savor this beloved dish without compromise.
75 min
4
400 calories
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