Pre-baked pizza bases – direct fermentation, short proofing
Product used: Angel Mix 3.0, Psyllium Quantity: 3 pre-cooked bases of approximately 270g each (cooked weight) Preparation time: 20 minutes Proofing:55 minutes @ 35°C @ 70/80% R.H. Baking:7 minutes @ 250°C in a fan-assisted oven Level:Medium
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Liquids:
420g Water
20g EVO oil
5g Apple cider vinegar (Opt.)
Procedure:
Combine all dry ingredients in the bowl of a stand mixer and start the machine at low speed, preferably using the paddle attachment. Gradually pour in the liquids, and once fully incorporated, slowly increase the speed to medium-high. Mix the dough for about 5-6 minutes, occasionally stopping the machine to scrape down the sides of the bowl with a spatula and bring the dough back to the center. At the end of the process, you should have a smooth, homogeneous, compact, and lump-free mixture.
Transfer the dough to a work surface and let it rest for 10 minutes to allow for complete hydration of the ingredients. After this time, using rice starch or other dusting starch, form a log and divide it into 3 equal portions.
Transfer one portion to a sheet of parchment paper previously dusted with starch and slowly begin to shape the pizza using your fingertips, working from the center outwards. Once shaped, prick the inside with a fork to prevent it from puffing up.
Cover and let rise as indicated.
Before baking, grease the surface with seed oil or EVOO and prick again to prevent bubbles from forming. Trim excess paper and bake in a preheated oven for the time indicated.
After baking, transfer to a wire rack after removing the paper, allowing it to cool completely to facilitate the elimination of excess steam.
Once cooled, the pizza can be frozen and stored for future use. To serve, top as desired and bake directly from frozen in a very hot oven, at about 250°C, for a few minutes.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
Trim any excess parchment paper, especially if you are using a convection oven: this will prevent it from lifting and covering the dough, compromising proper cooking and the crust's browning.
For optimal results and to prevent the formation of air bubbles in the dough, it is important to prick the surface of the pizza both before and after rising.
You can also make pizzas with a less pronounced crust than shown in the recipe, or even no crust at all. Stretch the dough according to your preferences, based on the final result you wish to achieve.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€21,00
5.0
1 review1
total reviews
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Long-fermented pizza, high-heat baked