72-Hour Ferment Low FODMAP Pizza

Name: 72-Hour Ferment Low FODMAP Pizza
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: European
Ingredients: 500 grams (3 ½ cups) unbleached 12.7% protein bread flour, (such as King Arthur Bread Flour, plus extra); 2 teaspoons salt; ¼ teaspoon instant yeast; 1 ½ cups (360 ml) warm water, (120°F to 125°F (48°C to 52°C)); Semolina, (medium-grind cornmeal or extra flour); 1 ½ cups (360 ml) Low FODMAP Pizza Sauce (or low FODMAP marinara); 12- ounces (340 g) shredded or thinly sliced low-moisture mozzarella; Low FODMAP pepperoni; Sautéed red or green peppers or oyster mushrooms; Other low FODMAP toppings; Fresh basil leaves; optional - to be added before or after baking

Instructions

Prep:30minCook:20min

This 72-Hour Ferment Low FODMAP Pizza is just one of our many pizza doughs. It is based on King Arthur Unbleached Bread Flour, which has a 12.7% protein content and is made from U.S. grown hard red wheat. This pizza dough is not gluten-free, but the low FODMAP diet is not a gluten-free diet (see more below). This pizza dough recipe uses baker's yeast and a long, 3-day fermentation period during which the fructans in the wheat-based dough are reduced. For a true sourdough approach, please see our Low FODMAP Sourdough Pizza.Low FODMAP Serving Size Info: Makes 3, approximately 11-inch (28 cm) pizzas; approx. 9 servings BUT the right serving size for YOU can only be determined BY YOU.

Updated at: Thu, 21 Nov 2024 19:32:35 GMT