Pizza

Grain flour

Direct

Source: Johnny Di Francesco

• 140 g pizza flour per base
• 75 g water, 25°C per base
• 4 g salt per base
• 0.25 g fresh yeast per base

Combine ingredients and knead (Kenwood 3 minutes at setting 1, 7 minutes at setting 2). Cover and let rest for 2 hours at room temp. Divide (weigh) and shape into one ball per base. Rest 6 hours at room temp. Shape, top and bake 90 seconds at 450°C.

No grain

Almond and coconut flour

• 200g almond flour
• 15g coconut flour
• 1/2 tsp Xanthan gum
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 tsp olive oil
• Pinch of dry yeast

Prebake 5 mins at 220°C. Add toppings, bake at max temp until done. Impression: Very filling, should be good for 2 people as a main course. The source recipe only had 1/4 tsp salt which I increased to 1/2 off the bat, but felt it could still use a little more salt. The outside crust had a noticeable almond taste. Bit crumbly but didn't fall apart. The dry yeast which I added in an attempt to give it a bit more of a traditional taste wasn't detectable - maybe add more?