The dough you will do is gluten -free, so it will not rise like a dough made with flour with gluten. Follow each other at the leavening times of our recipe. Knead by hand.
In a glass pour 50 ml of water, oil, sugar and crumbled yeast, mix by melting the yeast and let it rest for 5 minutes. Pour the mixture of flour into a bowl, add the water where we have melted the yeast and oil, add the 150 ml of remained water and lastly the salt. Knead with your hands vigorously until the dough becomes homogeneous and quite compact (help you get your hands dirty with a little mixture of flour if the dough is still a little soft). Leave the dough to rest in a bowl covered with a cloth for 30 minutes. After 30 minutes, roll out the dough in an oiled pan (or use the parchment paper) and let it rise for 1.30 h. Then cook in a preheated oven for about 20 minutes at 180 ° /190 ° seasoned with only the tomato, then open the oven and let out all the humidity. Cook for another 20/25 minutes always at 180 ° /190 ° (evaluate if it still needs a few minutes of cooking). The last 10 minutes of cooking add the ingredients to taste (mozzarella, olives, ham, etc ...). It is normal that it remains slightly humid because it does not contain added starches or tires. Cut into slices and serve hot. Tip: The thickness of the pizza depends a lot on the pan used, for a thin pizza use a 25 c.ca.
For the focaccia
After the leavening brush with oil and create the dimples with the hands on the base and cook like pizza.
Gluten intolerant and celiacs I must check that all the other ingredients in addition to the flours have brought the gluten -free claim back to the label.
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