Ingredients
Method
- Heat the oven first. Preheat to 230 °C (445 °F) top/bottom heat, or 210 °C (410 °F) fan, with a baking sheet or pizza stone inside. Give it 20 to 30 minutes so the surface is properly hot.
- Mix the dough. In a large bowl combine 500 g Schär Mix B, 1.5 tsp salt, a pinch of sugar and ½ packet dry yeast. Add 200 g yogurt and 5 tbsp (75 ml) olive oil. Pour in 200 ml lukewarm water and mix with a stand mixer (dough hooks) or your hands. Add the remaining 25 ml water gradually until you get a smooth, soft, non-crumbly dough ball. No rising time needed.
- Portion the dough. Shape it into one big round ball (about 1 kg in total). Cut it in half, then cut each half in half again: 4 dough balls of about 250 g each. No scale needed.
- Roll it thin. Place each dough ball on a board dusted with gluten-free flour (such as Schär Mix B). With lightly floured or oiled hands, or with a rolling pin, roll each ball out into a very thin crust, 2 to 3 mm thick, about 31 cm (12 in) across. The Ariete 909 measures 32 cm on the outside. Thin is the secret to a crispy base when you skip the rising.
- Top like a rebel. Spread a generous ladle of pizza sauce over each base, scatter on the mozzarella, then add red bell pepper, salami, cooked ham and the gloriously rebellious pineapple (or your optional toppings).
- Bake in the home oven. Slide the pizza onto the preheated pizza stone or baking sheet (a pizza stone gives the crispiest base) and bake for about 10 to 14 minutes. Ovens differ, so watch the first pizza closely: start checking after 9 minutes, then every minute, and take it out when it looks right to you, with bubbling cheese and golden edges. Slice and devour immediately.
- Variant: Ariete 909 electric pizza oven. This is what we used for the photographed pizzas: setting 3.75, about 4 minutes, no baking parchment. Pro tip: check after 3 minutes for the first pizzas, since every oven runs a bit differently.
- Optional bonus: bake 3 today, save 1 for tomorrow. Right after kneading, rub the 4th dough ball with 2 to 3 drops of olive oil so it does not dry out, seal it in an airtight container or zip-top bag and refrigerate overnight. Take it out 30 to 45 minutes before baking so it reaches room temperature, then roll, top and bake as above for a possibly fluffier, pizzeria-style crust.
Notes
Baking times: the Ariete 909 setting 3.75 for about 4 minutes comes from our own bakes. In a home oven, ovens differ: watch the first pizza closely, start checking after 9 minutes, then every minute, and take it out when it looks right to you.
Dairy note: the yogurt may be plant-based. The nutrition estimate assumes plain whole-milk dairy yogurt.
To keep it gluten-free, check the labels on ham, salami, passata, mozzarella, yeast, the yogurt (plant-based or flavored versions especially) and every optional topping, for gluten and cross-contamination.
Yeast alternative from the source: 1/3 cube (14 g) fresh yeast instead of the dry yeast.
Dusting and rolling flour should also be gluten-free (such as Schär Mix B).
Nutrition values are an estimate calculated from the ingredient list, not a lab analysis. Per pizza: fully loaded (dough, sauce, mozzarella, ham, salami, red bell pepper; pineapple and optional toppings not counted) and dough only.
Optional toppings, in one line: marinated artichoke hearts, olives, mushrooms, pepperoni, drained sardines or tuna, onion rings, or whatever is in the fridge.
Nutrition for the loaded pizza depends on your toppings. The values use the house-favorite toppings with the amounts listed.
Cross-contact: use a pizza stone or baking sheet, board and rolling pin that have never touched gluten (a clean baking sheet is the safe choice, since a porous stone that has seen wheat dough stays contaminated). The stone gets very hot: handle it with care.