Pizza senza glutine: l’impasto di Sara Palmieri
Good morning everyone. I’m Sara
Palmieri, the gluten-free pizza maker in 10 Diego Vitagliano in Bagnoli, Naples.
Today I’ll show you how to make a true Neapolitan pizza in a
gluten-free version. To make my gluten free dough, I’m using 500 gr fresh
water at room temperature, 600 gr of Fioreglut Molino Caputo flour,
15 gr salt, 1,5 gr yeast and 5 gr extra virgin olive oil.
Let’s start by making my dough. Let’s melt
our piece of yeast inside the water. We can use both
fresh brewer’s yeast or dried brewer’s yeast, if using dried yeast we’ll add half the weight
compared to the fresh one. Once the yeast is melt,
we’ll start adding flour in our bowl. I’m gradually adding it
so I can dilute all the clumps. It’s a dough
that can, of course, be made with the help of an
industrial machine, as well, or at home with a small stand mixer. I prefer
to always make it by hand, so I can feel the right
consistency of the dough. Let’s add some more flour, and when
we get to around half the dose, we’ll also add salt. It should always be added
separately from the yeast, just as in a traditional dough. Let’s go on
adding flour. The gluten-free dough is a more delicate dough, so
you have to be patient and work it more gently, so to incorporate
well the water and flour. As you can notice,
I’m kind of pressing it, so to eliminate all the clumps and
create an homogeneous dough. I’m gradually adding all the flour.
The final phase of the dough is a bit more delicate,
as it starts getting consistency and we have to work it with
a little bit more strenght, for a little more time, exactly
to avoid the formation of clumps. As you can see, I’m adding
the flour little by little. This is, of course, my kneading method –
it’s not a rule for the gluten-free option. It simply comes
from my working experience. As you can see, I’m pressing it a little more
so I can eliminate all the clumps inside the dough. The mixture is
researched, so we’re not adding thickeners of sugars for the colour.
We’re simply working it as a Neapolitan dough:
water, flour, salt, yeast. We’re almost done with the
kneading phase inside the bowl, we’re moving it in a moment
on the counter to finish our kneading. In the final phase, we’ll help ourselves
with a bit of extra virgin olive oil so the dough doesn’t stick too much both on the
counter and on the hands of the pizzaiolo working it. Once we move the dough on the
counter, we’re sprinkling it with oil and finish with the cutting phase.
This is obviously a dough that can be easily made at home.
As you saw, it’s very simple to make. If you like,
at home you can also use a fork or a whisk, so you prevent
the dough from sticking too much on your hands. As you saw, I’m quickly
working it on the counter, then I’m proceeding with the cutting. We’ll create
a loaf of around 290 gr, this is obviously to create a
Neapolitan pizza. When you’re making tray pizzas, focaccia breads or else, you can
make bigger or smaller loaves, to your liking. After checking the weight of the loaf,
we’re rolling it lightly, making a kind of rotation and pressure
at the same time. The gluten-free dough can’t obviously be closed
just like a normal dough, as being it
without a gluten net we can’t work it until firm. We’re just closing it
in this way so that after 36 hours of rising in the fridge,
the dough is already shaped in the most suitable way to spread it out.
We’re now covering it with film and moving it to the fridge for 36 hours.
After 36 hours, the dough will be ready to be worked. We’re now covering our loaf with film, placing it in the center. Let’s roll it twice, cut and
close it like a pack. This is our loaf that is going in the fridge
for 36 hours of rising and leavening. This is our dough after 36 hours in the fridge. We’ll now roll it out
and you’ll see the final result after baking it in the oven.
We’ll spray on the counter some Fior di Riso flour that will help us while
spreading. We’re using this flour, avoiding other types of flour, as it has a very
specific consistency, meaning a part that is grounded mixed
with a more coarse part. This will prevent the flour from sticking
excessively on our dough. I’ll start by pressing it, starting
from the center to the outer part of the dough.
It has to be a very delicate operation, done with some patience, as the
gluten-free dough doesn’t have any gluten net, so it tends to fall
apart and doesn’t stay uniform. We have to proceed very very
slowly. We’re going to bake soon our pizza in a Neapolitan oven, meaning
an oven that reaches 430°C. Of course, the same operation
can be done in the oven at home, meaning an electric oven brought
to the maximum temperature, around 230-250°C. There’s gonna be
a small difference on the visual side, but the taste will be the same in both
products. Using a spatula, we’re removing the excessive flour.
Once we obtain the diameter we prefer, I’m usually
around 31-32 cms diameter, I’m brushing some oil on the border.
I’m always using extravirgin olive oil so that
the rice flour that is stuck in excess on the dough is
removed completely, so in the mouth we won’t get any unpleasant
taste of burnt flour. Once this operation is done,
we’re topping it with a simple bufalina, so we’re keeping it classic and
Neapolitan. Let’s add a spoonful and a half of hand-pressed San Marzano tomato, grated Parmesan cheese, some
basil leaf in pieces, and our buffalo mozzarella from Campania. We’re ready to put it in the oven. I usually make use of a completely
holed peel, so to remove the excessive flour sticking
under our dough when spreading it. I’m giving it some
more pokes on the oven to remove all of the flour, then I’m putting it in the
oven. From now on, we’re working it like a classic Neapolitan pizza, so it stays
in the oven for about 90 seconds. We’re talking about a contemporary
Neapolitan pizza, that needs to dry for a little longer time. And here’s our gluten free bufalina, done!
We’re finishing it with some basil leaves and extravirigin olive oil. Here’s our pizza, finally ready.
I hope my advice will be useful to make a lovely gluten free
pizza at home, as well!