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Grain flour


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?