GLUTEN FREE PIZZA MUFFIN
Difficulty level
Ingredients
| PANE PIZZA & FOCACCIA GLUTEN FREE | g 1000 |
| water - at 37°C | g 1000 |
| extra virgin olive oil | g 50 |
| yeast | g 50 |
| salt | g 25 |
Preparation
Dough temperature at about 30°C.
-Mix all the ingredients on medium speed in a planetary mixer with the paddle attachment.
-Place the mixture in a pastry bag and dress up directly in the muffin mould 50-60 gr of the dough (the weight must be proportionate to the mould used)
-Let it rise for 20-30 minutes at 28-30°C with relative humidity at 70%.
-Gently press the surface of the muffin with wet fingers to create a space for the filling.
-Fill with pieces of mozzarella and tomato pulp previously seasoned with salt and oregano.
-Bake at 230-240°C for 15-20 minutes.
ADVICES:
-To have best workability, growth and proofing of the final product, water temperature must be at 37°C
-It’s possible to add to the basic recipe 100 grams of corn or buckwheat flour.
