Tomato Pinsa

Q: 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 made up of corn starch. Proposing recipes based on this same ingredient would be inconsistent with our vision. Of course, those who prefer can replace potato starch with corn starch. It is an inexpensive and easy-to-find ingredient, but it tends to dry out products more quickly. The truth is that with Baker Mix you save compared to the ready-made mixes available on the market, even when using better and more expensive raw materials. In short, it's hard to do better!

Our recipes aim to inspire your creativity and talent, to help you create uniqueand high-quality gluten-free products, at a lower cost > compared to the use of ready-made mixtures. Try them, and then interpret them according to your needs, as a true craftsman would do who makes everything he does unique.
— Angel Food

Ingredients:

POWDERS
275g Potato starch
125g Fine white rice flour
15g Dextrose (or fructose or sugar)
7g Salt
15g Fresh brewer's yeast
40g BAKER MIX

LIQUIDS
340g Water
20g Seed oil or EVO oil

FOR SEASONING
Tomato pulp
EVO oil
Basil or Oregano
Garlic
Salt

Procedure:

Gather all the dry ingredients in the mixer bowl and start it at low speed using the "paddle" attachment (flat beater).

Slowly pour in the liquids and increase to medium-high speed, continuing to mix for about ten minutes. Occasionally, with the machine stopped, clean the sides of the bowl using a spatula and bring the dough back to the center of the bowl.
It is important to work the dough for a long time to make it smooth, homogeneous, and free of lumps. If it is not worked enough, the dough will not develop as desired.

Transfer the dough to the table, briefly knead it to form a loaf, using rice starch as dusting.
Divide it into 6 pieces and roll each piece using the palms of your hands until you get 6 small loaves.
Spread them with floured fingers until you get a long and narrow shape (or another shape as desired, of course), cover and let rise.
Meanwhile, season the tomato pulp with the other ingredients and set aside.

At the end of the rising, brush the pinsa with a thin layer of EVO oil, season with the seasoned tomato pulp, and bake immediately.

Remove from the oven, let cool, and store for up to 3 days in an airtight container, or freeze for up to 30 days.

Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.

Note:

The high percentage of starch compared to flour makes the product lighter and more melt-in-the-mouth, while still retaining a pleasant 'bite.' If you prefer a less airy product, reduce the starch and increase the flour by about 20%, making sure the total between starch and flour is still 400g.

With this dough, you can also prepare oil focaccias, or topped with grilled vegetables and mozzarella, etc. Like the others, this recipe is meant to be a source of inspiration, a starting point to spark imagination and creativity, not a poem to memorize.

Prefer rice starch for dusting, as it does not tend to dry out the dough or alter its hydration. Alternatively, tapioca starch or potato starch can be used.

Any doubts? Read here!

FAQs

Frequently Asked Questions

What is Angel Mix?

Angel Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of all types of gluten-free sweet or savory doughs, both with margarine and butter.

What is Baker Mix?

Baker Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of gluten-free baked goods such as bread, focaccia, bagels, donuts, buns, brioche, etc., etc.

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 made up of corn starch.

Proposing recipes based on this same ingredient would be inconsistent with our vision.

Of course, those who prefer can replace potato starch with corn starch. It is an inexpensive and easy-to-find ingredient, but it tends to dry out products more quickly.

The truth is that with Baker Mix you save compared to the ready-made mixes available on the market, even when using better and more expensive raw materials.

In short, it's hard to do better!

Can I use fresh eggs and milk instead of powdered ones?

Sure, although the use of powdered ingredients is preferable because it allows for more precise standardization of all production phases and is much faster in a professional environment.

However, know that 10g of whole egg powder corresponds to a medium egg, weighing 40 grams shelled (in fact, to reconstitute 10g of egg powder, 30g of water is needed).

8g of egg yolk powder corresponds to 1 yolk, reconstituted with 8g of water.

While 10g of powdered milk should be considered as 100g of milk, since 90g of water must be added to reconstitute it.

Are powdered eggs better or fresh ones?

It depends.

Powdered eggs ensure greater production efficiency and easier logistical management.

But fresh eggs guarantee a more stable and resilient structure both during leavening and baking. Especially with rich and/or "heavy" doughs (such as Colomba, Pandoro, etc.), they are preferable.

Is powdered milk better or fresh milk?

All else being equal in quality, powdered milk is preferable because it is more "convenient" to handle even logistically, and it has a more intense flavor since it is in powder form. By "playing" with hydration, it is indeed possible to accentuate or reduce the intensity of its taste in the product.

Can I substitute some ingredients?

Yes, but without completely changing the recipe, you can for example replace starches and flours.
Or you can replace sugar with cane sugar or coconut sugar.
Or use seed oil instead of EVO oil, and vice versa.
Obviously, you need to take these changes into account and possibly recalibrate the hydration of the recipe or specific procedures.

You can also enrich the recipe with your personal touch: add chopped black olives to the bread recipe, or put a pinch of cinnamon in your brioche, etc.

Our recipes mainly serve as a source of inspiration rather than a strict cookbook to follow.

And if you have any doubts, contact us!

Do I need a mixer?

Yes, although it is possible to prepare doughs by hand or with household appliances, the use of a dough mixer is strongly recommended, even if not professional, but one that can guarantee sufficient working intensity to properly prepare the doughs.

Is it really necessary to knead doughs prepared with Baker Mix for a long time?

Yes, because working the dough for a long time at medium-high speed helps to overcome the initial stiffness of the fibers and hydrocolloids, making the dough smoother, more homogeneous, and softer.

Can I freeze the raw dough?

Yes, you can freeze the freshly made and already portioned product BEFORE the proofing stage. However, keep in mind that the yeast in the dough will not survive more than 20/25 days, so the product should be consumed before this period.
Simply thaw the product in the refrigerator - well covered to prevent drying on the surface - for at least 12 hours, after which it can be handled like a freshly made product (i.e., proofing and baking).