Gluten-Free Pizza

Crispy thin crust pizza with UniMix Universal Flour Mix

Recipe by gluten-free chef Tibor Átol

INGREDIENTS

for 1 pizza 36 cm in diameter or 38 x 24 cm:

• Magic Mills UniMix Universal Flour Mix – 250 g 
• Powdered yeast – 3 g
• Sugar – 5 g
• Salt – 2 pinches
• Olive oil – 8 g 
• Lukewarm water – 250 g

PREPARATION

1. Preheat the oven to 50°C on top and bottom heat function.
2. Put the flour in a mixing bowl, then add the other dry ingredients, then the oil. Start the mixing arm of your mixer and pour he liquid in a thin stream. Mix for 2-3 minutes to a smooth, lump-free dough.
3. On a lightly oiled or floured surface, knead the dough a few times and shape into a boule (round loaf). Lightly flour a pizza tray and flatten the dough by hand, making the edges thicker and the centre thinner.
4. Bake in a preheated oven for 15 to 17 minutes. Remove from the oven and increase the temperature to 220-230℃ and turn on fan. When it has reached the right temperature, brush the edges all around with oil, then return to the oven and pre-bake for 12-15 minutes, just enough to colour the dough.
5. Remove from the oven, brush with tomato sauce, cover with toppings and mozzarella cheese, cut into rings or small pieces.
6. Bake in the oven at 250℃ on the top rack just long enough for the toppings to cook through and the cheese to melt.  
7. Chef’s tip 1: If you have a gas oven, you can leave the pizza at room temperature until it starts to blister. Meanwhile, turn another pan upside down and put over it, so it doesn’t get drafty and dry out.
8. Chef’s tip 2: Both gas and electric ovens require an analogue thermometer to set the temperature accurately, as this is the only way to guarantee the result you see in the picture. I also set the temperatures with an analogue oven thermometer so that we can fully synchronise our ovens, which bake in the same way.
9. To serve, you can garnish with basil, oregano or rucola leaves.