Gluten-Free Farmhouse Pizza

SwissBake® Gluten-Free Pizza Mix - 1000g

Vegetable Oil - 50g

Fresh Yeast/Dry Yeast - 30/12g

Water - 840g

Pizza Sugo (Pizza Sauce)

Pizza Sugo Powder - 100 gms

Water - 400 gms

Vegetable Oil - ?50 gms

For Pizza Toppings:

Cherry Tomato – 100g

Mushrooms – 75g

Bell Peppers – 30g

JalepenoS– 50g

Mozzarella CHEESE – 500g

Buffalo Mozarella – - 500g

Basil Leaves –50g

For Pizza Sauce:
Mix 100gSwissBake® Pizza Sugo Powder with water & olive oil to make 550g of authentic Italian-style pizza sauce.
 
For Gluten-Free Pizza Base:

1. Place all the ingredients mentioned for the gluten-free pizza dough in a mixing bowl.
2. Using a planetary mixer with the paddle attachment, mix on slow speed for 4 minutes and then mix on fast speed for 4 minutes.
3. Dough temperature should be maintained between 30°C – 32°C. Bulk fermentation is not required.
4. Directly scale the dough onto a pizza pan and spread the dough according to the tray size.
5. Final proofing for 40 to 60 minutes. 
6. Prebake the pizza base at 220°C to 230°C for 10-15 mins.
7. For assembly, place the prepared pizza sauce on the pizza base.
8. Spread some mozzarella cheese and top it with cherry tomatoes, mushrooms, bell peppers, jalapeños, buffalo mozzarella, basil leaves and finish it with a drizzle of olive oil.
9. Bake at 250°C to 260°C for 5-10 mins or until the crust looks golden brown.
10. Serve hot!