Dough pizza without gluten: 4 ground rules. If you are gluten intolerant, but you want to eat a good pizza it is enough to pay attention to a few simple rules.

Buy the right flour. As you know there are many on the market that do not contain gluten flour:

Buckwheat, soy, Rice, chestnuts, to name a few, and each flour is suitable for a different type of processing.

Try to prepare a very hydrated dough, saw that the gluten-free flours tend to dry.

Dough gluten-free pizza: 4 ground rules

long leavening: The flour does not contain gluten does not rise as the classic one, then maybe leave overnight in a warm and humid environment.

I recommend the salt. As you know the salt inhibits the action of yeast, then the mixture should be added only at the end, pretty much when it's ready.

The pizza baking with or without gluten should be made at a high temperature, so not in our little home oven.

If you observe that the dough is not elastic, so difficult to work, try adding a boiled potato that is rich in starch, or corn starch, even if in this way you will get results, I suggest to test "of xantara" rubber that you can buy on amazon.

If even this solution you will get good results, I suggest you enroll and attend one of our Practical courses to become a pizza maker in our school of Italian pizza.

See you soon

Silvio Cicchi