Gluten-free sourdough pizza
1 day
- 100 g Bakery mix Liana
- 100 g Bread mix white Liana
- 1 spoon of yeast
- 300 g lukewarm water
2nd day
- 300 g Bakery mix Liana
- 1 part of salt
- 2 tbsp olive oil
- 150 g lukewarm water
For lining
- pureed tomatoes, garlic, olive oil, pepper for pizza, cheese, ham, salami, corn, olives........
1. Mix the ingredients from day 1 in a bowl and leave covered for approx. 12 hours.
2. After rising, add the ingredients from day 2 and briefly mix in a food processor. Pour onto a floured surface and mix.
3. We make a loaf, flour it on all sides, put it in a bowl and let it rise for 3-4 hours.
4. Divide the risen dough into 4 parts and roll out each part thinly. We transfer it to a greased baking sheet or we can just press the dough into the desired shape with our hands on the baking sheet. Let it ferment for 60 minutes.
5. Mix pureed tomatoes, crushed garlic, a little olive oil and pizza seasoning in a bowl. Cover the dough with the prepared mixture.
6. Sprinkle with cheese, put ham, salami, corn, egg, hot pepper, sausage...
7. Bake in a heated oven at 200°C for about 20-25 minutes (until you see that the edges are crispy). A few minutes before the end of baking, we can sprinkle cheese and oregano again.
1 day
- 100 g Bakery mix Liana
- 100 g Bread mix white Liana
- 1 spoon of yeast
- 300 g lukewarm water
2nd day
- 300 g Bakery mix Liana
- 1 part of salt
- 2 tbsp olive oil
- 150 g lukewarm water
For lining
- pureed tomatoes, garlic, olive oil, pepper for pizza, cheese, ham, salami, corn, olives........
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