72-Hour Ferment Low FODMAP Pizza

Name: 72-Hour Ferment Low FODMAP Pizza
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

www.fodmapeveryday.com

This 72-Hour Ferment Low FODMAP Pizza has reduced fructans, but does contain gluten. Use a baking steel in your home oven for best results.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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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