Gluten-free pizza is now offered by everyone, but few really succeed in making it to meet expectations. Practically impossible to find if you're looking for a Neapolitan pizza and you want to eat it with a cornicione - the iconic fluffy crust. Diego Vitagliano of 10Pizzeria succeeds, so much so that you won't long for the traditional one.
We start with the Neapolitan scugnizzi (fried pasta seasoned with basil pesto, rocket, flakes of Grana Padano cheese, semi-dried tomatoes) and eleven types of pizzas: Margherita, Marinara and then a tribute to Nerano, Calabria, and classic stuffed pizzas like the one with salami or ham. Where's the trick? The dough is made with rice flour, it is prepared in a visible box with oven and dedicated spaces to avoid any kind of contamination.
And now, here's Diego Vitagliano's recipe, to make it at home. Enjoy!
Pizza Gluten-Free by 10Pizzeria
Makes 4 pizzas
Ingredients:
For the dough:
2.2 lbs | 1 kg gluten-free rice flour
2 ½ tbsp | 15 g salt
3.60 cups | 850 g water
1 tsp | 3 g yeast
For the topping:
Peeled tomatoes San Marzano
Fior di latte di Agerola
Freshly grated Grana Padano cheese
Neapolitan curly basil
Extra virgin olive oil
Method:
Pour the flour into the planetarium, add water, yeast, and finally salt. Let it work for at least 8 minutes. Form medium dough balls (around 270 g) and after having packed them tightly place them in the fridge for 24 hours. Passed the 24 hours, take and roll out each dough ball by flouring the kitchen surface with rice flour. Roll out each pizza leaving the edge thicker with a diameter of about 30 cm.
Diego Vitagliano
Topping and cooking
Season with San Marzano tomato and bake for 10 minutes in a very hot oven at maximum power on a refractory stone baking sheet or directly on the baking sheet. Extract the pizza and dress it with mozzarella fior di latte di Agerola cut into strips, grated Grana Padano cheese, the leaves of Neapolitan curly basil, and a drizzle of extra virgin olive oil. Bake for another 10-15 minutes.