Hazelnut Crust Pizza and Peppery Rocket by Bettina Campolucci-Bordi
"I love a good pizza! But it’s one of the big no-nos when going gluten-free. I have made this at cou...
850 g flour 00
6 g yeast
500 g water
25 g salt
1/2 cup quality tinned tomato sauce
150 g mozzarella
6-8 basil leaves
2 Tbs olive oil
Add flour to a bowl. Dissolve the yeast in warm water and then add to the flour.
Knead by hand or with a mixer, until it becomes a smooth paste.
Add salt and continue to knead. If using a mixer, remove the dough and place on a floured board and knead for five minutes.
Form a ball within the palm of your hand, push the dough ahead and then turn and repeat the movement.
Roll into a ball again and place in a bowl with bottom covered in flour, make a cross on the top with a knife and cover with a cloth. Leave in a warm place to rise for about two hours.
Divide into four equal portions, form balls and leave then to rest on a floured baking sheet. Cover with a cloth and leave to rise for at least three hours.
Roll out into four bases and place on pizza trays. Top with tomato sauce, mozzarella and basil leaves and bake in the oven at 210 C until the base is crisp and the cheese has melted. Add a little olive oil when almost cooked.
Recipe provided by La Favola