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Gluten Free Pizza Bases using Singlupan

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Method

  • Mixing time: 4 + 6 minutes

  • Dough temperature: 24° C – 25° C

  • Bulk fermentation time: none

  • Scaling weight: 0.250 kg – 0.300 kg for a pizza Ø 24 cm

  • Intermediate proof: none

  • Processing: pizza

  • Final proof: approx. 30 minutes

  • Baking temperature: 210° C

  • Baking time: approx. 20 minutes

Pizza Bases Singlupan

Ingredients

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