Our recipes are designed to inspire your creativity and expertise, helping you create unique, high-quality gluten-free products. Try them, then adapt and refine them to suit your needs, just like a true artisan, adding your own touch to make every creation truly your own.
Combine the dry ingredients in the stand mixer bowl and, using the paddle attachment (or flat beater) at medium speed, gradually add the liquids. Increase the speed and continue to knead the dough for 7–8 minutes.
During kneading, periodically stop the machine and scrape down the sides of the bowl, bringing the dough back to the center with a spatula. It is important to knead the dough thoroughly until it is smooth, homogeneous, and lump-free.
Transfer the dough to a lightly dusted work surface with rice semolina and briefly knead it by hand. Divide the dough into 10 equal portions and form them into balls.
Dust the work surface and your fingers again with rice semolina. Flatten each ball directly with your fingers, gently spreading it out to create a thin, even pizzetta. If you prefer, you can use a rolling pin.
Arrange the pizzette on a baking sheet lined with parchment paper, cover, and let them rise until they have increased in size. Keep in mind that since they are flat, they won't puff up much!
After rising, gently brush the surface with seed oil, then top with tomato (seasoned with EVO oil and salt) and oregano. If desired, add mozzarella or other ingredients.
Bake in a well-preheated electric oven, with the bottom heat higher than the top heat. Use 300–320 °C for the bottom and 280–300 °C for the top as a reference, adjusting the temperature and time based on the thickness of the pizzette and the characteristics of your oven. The base should be well-cooked and dry, while the surface should be lightly golden.
Once baked, immediately transfer the pizzette to a wire rack and let them cool. To enjoy the best texture, it is advisable to consume them shortly after baking, perhaps enhancing them with a drizzle of raw EVO oil.
You can store the pizzette for one day in an airtight container and reheat them before consumption. Alternatively, you can freeze them after baking and store them in the freezer for about 2 weeks.
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:
You can prepare the mini pizzas in advance and freeze them immediately after flattening them, before proofing. Place them on a tray, well spaced out, and freeze them. Once frozen, transfer them to a container or freezer-safe bag.
When ready to use, let them thaw completely, then proceed with normal proofing. Once they have risen sufficiently, brush with seed oil, season with tomato and oregano, and optionally add mozzarella or other ingredients. Then proceed with baking as indicated above.
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
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