GLUTEN FREE MIX FOR PIZZA AND BREAD -17,64 OZ (500 G) -
It contains a dry active yeast sachet 0.42 oz (12 g) .
INGREDIENTS TO ADD FOR THE PIZZA:
400 ml of water,
25 ml of olive oil.
PIZZA PREPARATION:
1) dissolve the sachet of dried active yeast (which you will find attached to the inside of the pack) in 400 ml of lukewarm water. Pour the 'mix bread and pizza' onto a flat surface or into a bowl. Add the dissolved yeast in the water and olive oil and knead for 5-10 minutes until the dough is smooth and even.
2) Cover it with a wet cloth or cling film and leave it to rise in a lukewarm place for approximately an hour and a half. Knead the dough again until it is smooth and even, then spread it out on a baking tray that you have either greased or lined with baking paper. Let the mixture stand for another 30 minutes, cover it with tomato sauce and your choice of toppings.
3) Bake it in a preheated oven at 270 °C for approximately 15 minutes.
INGREDIENTS TO ADD FOR THE BREAD: 400 ml of water
BREAD PREPARATION:
1) dissolve the sachet of dried active yeast (which you will find attached to the inside of the pack) in 400 ml of lukewarm water. Pour the 'mix bread and pizza' onto a flat surface or into a bowl. Add the dissolved yeast in the water and knead for 5-10 minutes until the dough is smooth and even.
2) Cover it with a wet cloth or cling film and leave it to rise in a lukewarm place for approximately two hours. Knead the dough again, shape it into your chosen forms (such as small loaves).
3) Bake it in a preheated oven at 230 °C for approximately 25-30 minutes (depending on the size of the pieces of bread). It is advisable to put a small pan full of water in the oven to keep some moisture in the atmosphere.
