| Level: | Intermediate |
| Total: | 1 day 2 hr 30 min |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 1/2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, plus more for greasing
- 3 teaspoons active dry yeast
- 2 teaspoons sugar
- 4 cups plus 3 rounded tablespoons gluten-free bread flour, preferably Caputo Fiorglute
- 2 tablespoons plus 1 teaspoon kosher salt
- Fine semolina, for dusting
- 12 ounces smoked buffalo mozzarella, sliced
- 16 fresh basil leaves
- Olive oil, for drizzling
- 8 ounces porchetta (Italian roast pork), sliced
- Lemon zest, for sprinkling
Instructions
- For the pizza dough: Combine the oil, yeast, sugar and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes.
- Mix the flour and salt together in a bowl. With the stand mixer motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes.
- Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.
- Divide the dough into four 12-ounce pieces and shape into balls. Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours or up to 3 days.
- For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes.
- Working in batches, dust a ball of dough heavily with semolina. Using your fingertips, press the dough from the center out into a 10-inch circle about 1/4-inch thick, leaving a 1-inch-thick crust around the edges.
- Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall. Slide your fingers around the crust in a circular motion (like you would turn a steering wheel). Work the dough in this manner until it is stretched to about 1/8-inch thick. Transfer the dough to a semolina-dusted pizza peel. Repeat for the remaining dough balls.
- Spread each pizza with 3 ounces mozzarella and 4 basil leaves, then drizzle with oil. Add 2 ounces Porchetta to each.
- Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes. Sprinkle with lemon zest. Repeat for the remaining pizzas. Serve hot and enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1020 |
| Total Fat | 42 g |
| Saturated Fat | 16 g |
| Carbohydrates | 109 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 49 g |
| Cholesterol | 103 mg |
| Sodium | 710 mg |
Reviews
Beware: as written, this recipe is NOT GLUTEN FREE: it calls for semolina, which is, of course, durum wheat. (Use a gluten free, finely ground cornmeal for dusting instead.)
I agree you have to cut the salt to taste. Otherwise this flour makes one of the best gluten free pizzas EVER!
Way too much salt!!!!! Threw in the trash. Will try again guessing at 2 teaspoons.