Gluten-Free Sardinian-Style Pizza Squares (Pizzette Sarde al Taglio Senza Glutine)

Ingredients

• 1200 g Nutrifree bread flour(200g)
• 2120 g Schär bread flour(120g)
• 3270 g Water(270g)
• 410 g Fresh brewer's yeast(10g)
• 52 tablespoon Extra virgin olive oil(27g)
• 67 g Salt(7g)
• 71 teaspoon Honey(7g)
• 81 tablespoon Extra virgin olive oil (for parchment paper)(13.5g)
• 9200 g Tomato passata(200g)
• 101 tablespoon Extra virgin olive oil (for tomato sauce)(13.5g)
• 111 teaspoon Salt (for tomato sauce)(5g)
• 12300 g Mozzarella for pizza (lactose-free if desired)(300g)

Instructions

1. 1Dissolve the fresh yeast in the lukewarm water together with the honey.
2. 2In a bowl, combine the Nutrifree and Schär bread flours.
3. 3Gradually add the yeast-water mixture to the flours, mixing with a fork or wooden spoon.
4. 4Add the salt and pour in 2 tablespoons of olive oil, using your hand to help knead and absorb the oil.
5. 5Cover the bowl with plastic wrap, wrap it in a towel, and let it rise in a warm place until doubled in size (about 3.5 hours in winter, 2.5 hours in summer).
6. 6Preheat the oven to 220°C (static) and place the baking tray inside to heat.
7. 7Grease a sheet of parchment paper with olive oil.
8. 8Gently stretch the dough onto the oiled parchment paper, spreading it to the size of the tray. If the tray is small, divide the dough and bake in two batches.
9. 9Top the dough with tomato passata, drizzle with olive oil, and sprinkle with salt.
10. 10Transfer the pizza onto the hot tray and bake in the lower part of the oven for 10 minutes.
11. 11Remove from the oven, add the mozzarella, and return to the oven in the center for another 10 minutes.
12. 12Remove from the oven, cut into four pieces, and fold each piece in half. Serve warm.