Pizza base with fresh baker's yeast and fast fermentation
Product used: Angel Mix 3.0, Psyllium Powder Quantity: 4 pizza or pinsa bases Preparation time: 25 minutes Proofing:75 minutes @ 40°C @ 70/80% RH Baking:12 minutes @ 220°C in a fan oven Level:Easy
Our recipes are designed to inspire your creativity and talent, helping you create unique, high quality gluten-free products. Try them and then adapt them to your needs, just like a true artisan who makes everything they make unique .
— Angel Food
Ingredients:
For the gel: 460g Water
20g EVO oil
15g Fresh baker's yeast
20g Psyllium powder
10g ANGEL MIX 3.0
Prepare the gel: pour the water over the psyllium and the other ingredients and whisk vigorously until you obtain a smooth, lump-free “batter”. Let it rest for 5 to 10 minutes, until a thick, compact gel forms.
Meanwhile, combine the dry ingredients and mix them gently with a whisk. Sifting is not necessary.
Combine the gel and the dry ingredients in the bowl of a stand mixer and start mixing using the dough hook (or paddle) at medium speed. From time to time, with the mixer stopped, scrape down the sides of the bowl with a spatula, bringing the dough back to the center. Mix for an extended time, until you obtain a smooth, homogeneous mixture that is naturally free of lumps.
Transfer the dough to the work surface and briefly knead again, using rice flour to dust the surface.
Divide the dough into four equal portions and shape each one to the desired form and thickness. Cover and let rise as directed.
Preheat the oven so it is fully hot at baking time, then bake for the indicated time.
Remove from the oven and cool rapidly (ideally using a blast chiller). Freeze and store for up to 30 days, or consume within 2 days.
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:
If you want a product to be prepared and consumed immediately, bake it for 12 minutes as indicated, remove it from the oven, top it as desired, and finish baking for an additional 3 to 4 minutes.
If you choose to freeze the product, it can be regenerated by placing it directly in the oven at 180°C for 5 to 6 minutes, making sure to lightly mist it with water before baking. This helps the product remain fragrant without drying out. Then remove it from the oven, add the desired toppings, and finish baking at 200°C for 3 to 4 minutes.
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
€20,00
5.0
1 review1
total reviews
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