Description
This lactose-free pizza recipe features a homemade dough topped with a flavorful passata sauce, garlic, oregano, and Grana Padano cheese. Optional toppings like capers, olives, pepperoni, or pickled jalapenos add extra zest. Finished with fresh rocket and a drizzle of extra virgin olive oil, this pizza offers a crisp crust and rich flavors without any lactose.
Ingredients
Scale
For the Dough
- 300g strong white bread flour, plus extra for dusting
- 7g sachet fast action yeast
- 1 tsp fine sea salt
- 200ml warm water
- 2 tbsp olive oil, plus more for the bowl
For the Topping
- 100ml passata
- 1 garlic clove, crushed
- ½ tsp dried oregano
- 40g Grana Padano, finely grated
- 10g Grana Padano, shaved with a vegetable peeler
- Small handful of capers (optional)
- Pitted olives, sliced (optional)
- Pepperoni slices (optional)
- Pickled jalapenos (optional)
- Handful of rocket
- 1 tbsp extra virgin olive oil
Instructions
- Prepare the Dough: In a large bowl, combine the flour with the yeast on one side and the salt on the other. Make a well in the center and pour in 200ml warm water and 2 tablespoons of olive oil. Mix everything together using your hands until a rough dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and springy. Place the dough in an oiled bowl, cover with a tea towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Preheat the Oven: Heat your oven to 240°C (220°C fan) or gas mark 9, and place a baking sheet inside to heat up.
- Shape the Pizza Bases: Knock the risen dough back down in the bowl and divide it into two equal balls. On a floured surface, press each ball into flat rounds, then roll out to approximately 5mm thickness and 25cm diameter. Place each on sheets of baking parchment.
- Make the Sauce and Assemble: In a small bowl, mix the passata, crushed garlic, oregano, and some seasoning. Spread this sauce evenly over each pizza base, leaving a 1cm border around the edges. Sprinkle the finely grated Grana Padano over the sauce, and add any optional toppings you prefer.
- Bake the Pizza: Using the baking parchment, transfer one pizza at a time onto the preheated baking sheet. Bake for 10 minutes or until the crust turns golden and crisp. Repeat with the second pizza.
- Finish and Serve: Once baked, top each pizza with the rocket leaves and the shaved Grana Padano. Drizzle with 1 tablespoon extra virgin olive oil before serving for added flavor and freshness.
Notes
- Kneading the dough well is key to developing gluten for a chewy crust.
- Ensure the baking sheet is preheated to achieve a crispy base.
- You can customize the toppings according to your preference or omit them for a simpler pizza.
- Use gluten-free flour if required, but this may affect texture.
- Make sure to use Grana Padano that’s lactose-free or suitable for lactose-intolerant individuals as specified.
- Prep Time: 15 minutes
- Cook Time: 10 minutes per pizza
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Keywords: lactose-free pizza, homemade pizza dough, Italian pizza, gluten-friendly pizza dough, easy pizza recipe, Grana Padano pizza
