Recipe courtesy of Keste Pizza and Vino

Gluten-Free Pizza Provala and Porchetta

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  • Level: Intermediate
  • Total: 1 day 2 hr 30 min (includes chilling time)
  • Active: 1 hr
  • Yield: 4 servings
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Ingredients

Pizza Dough:

2 1/2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, plus more for greasing

3 teaspoons active dry yeast 

2 teaspoons sugar 

4 cups plus 3 rounded tablespoons gluten-free bread flour, preferably Caputo Fiorglute

2 tablespoons plus 1 teaspoon kosher salt 

Pizza:

Fine semolina, for dusting

12 ounces smoked buffalo mozzarella, sliced 

16 fresh basil leaves 

Olive oil, for drizzling 

8 ounces porchetta (Italian roast pork), sliced 

Lemon zest, for sprinkling 

Directions

Special equipment:
a pizza stone; a pizza peel
  1. For the pizza dough: Combine the oil, yeast, sugar and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes.
  2. Mix the flour and salt together in a bowl. With the stand mixer motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes.
  3. Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.
  4. Divide the dough into four 12-ounce pieces and shape into balls. Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours or up to 3 days.
  5. For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes.
  6. Working in batches, dust a ball of dough heavily with semolina. Using your fingertips, press the dough from the center out into a 10-inch circle about 1/4-inch thick, leaving a 1-inch-thick crust around the edges.
  7. Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall. Slide your fingers around the crust in a circular motion (like you would turn a steering wheel). Work the dough in this manner until it is stretched to about 1/8-inch thick. Transfer the dough to a semolina-dusted pizza peel. Repeat for the remaining dough balls.
  8. Spread each pizza with 3 ounces mozzarella and 4 basil leaves, then drizzle with oil. Add 2 ounces Porchetta to each.
  9. Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes. Sprinkle with lemon zest. Repeat for the remaining pizzas. Serve hot and enjoy!