Dough
600 g gluten-free pizza flour (e.g. Caputo Fioreglut)
2 tsp ground psyllium husk
450 ml water
5 g yeast
crumbled
1 tsp runny honey
2 tsp salt (about 12 g)
2 tsp olive oil
Shaping
Some olive oil
Dough
Combine the flour and psyllium husk in a bowl. Stir the water, yeast and honey together well and leave to swell for about 10 minutes. Mix the liquid into the flour. Add the salt and olive oil, then knead into a dough. Divide the dough into four portions, brush with olive oil, wrap loosely in cling film and leave to proof in the refrigerator for between 12 and 18 hours.
Shaping
Take the portions of dough out of the refrigerator and leave to rest for about 30 minutes. Put the pizza steel into the cooking space and preheat to 280 °C using the PizzaPlus mode. Sprinkle some gluten-free flour on the work surface. Unwrap the first piece of dough, place on the floured work surface and, using your fingers, press the dough from the centre outwards to form an outer crust. Turn the dough over, work it again from the centre outwards until the base is about 5 mm thick.
Action
(Pre-)heat cooking space to 280 °C with PizzaPlus
Pizza
Top the pizza dough with toppings of your choice. Brush the crust of the pizza with olive oil. Carefully but quickly slide the pizza onto the pizza peel, transfer straight onto the preheated pizza steel in the cooking space and bake for about 5 minutes until crispy.
Put the pastry in
PizzaPlus 280 °C for 5 Mins
Tips
The Professional pizza function – which is exclusive to V6000 pyrolytic ovens – can be used instead of PizzaPlus. It bakes at an impressive 350 °C – even hotter than with PizzaPlus – taking pizza to the next level in just 4 minutes: a light, crispy crust, evenly baked base and mozzarella that is melted and still white.
Additional information
Created by
V-ZUG Ltd.
Created on
2/9/25