My gluten-free kissed pizza is a Neapolitan kissed pizza made with a mix of gluten-free flours, with fresh sourdough and then cooked in the kamado.
I specified “Neapolitan” because the Roman kissed pizza is prepared differently.
The Neapolitan version is a pizza folded in half and then filled
The Roman one is instead a pizza cut in two and filled, the “kissed” is made with two layers of pizza, cooked one on top of the other, and that remain easily separable, thanks to the oil brushed on top before combining the doughs. This, as referred to by Gabriele Bonci, is called “pizza sandwich” and you can discover his recipe in this video.
For cooking in the kamado, a refractory stone or soapstone is necessary.
- Difficulty: Medium
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 2 Pieces
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 17.6 oz gluten-free flour mix
- 1.5 cups lukewarm water
- 0.6 cups fresh sourdough
- 1 teaspoon sugar
- 0.35 oz salt
- as needed extra virgin olive oil
Tools
- 1 kamado
- 1 Refractory Stone 10.6 inches
Steps
Dissolve the yeast and sugar in part of the lukewarm water and let it rest for 10 minutes.
In a large bowl, pour the flour and add the dissolved yeast.
Gradually incorporate the rest of the water, mixing until a homogeneous dough is obtained.
Add the salt and oil, continuing to knead until a smooth and slightly sticky consistency is achieved.
Cover and let rise for 5-6 hours at room temperature (or 10-12 in the fridge + 1 hour at RT before use).
Preheat the kamado to 482°F with the heat deflector and a refractory stone placed on top.Divide the dough into two and roll out to the size of the soapstone.
Place the soapstone in the kamado, and when it’s hot, transfer the first pizza onto it.
Spread the extra virgin olive oil, fold the pizza, and distribute more oil.
Cook for 20-25 minutes in the kamado.
Fill with ingredients of your choice, I used:
Burrata, arugula, and mortadella
Mozzarella, prosciutto, and basil
