Baked gluten-free pizza with millet flour, pepperoni and olives

Baked gluten-free pizza with millet flour, pepperoni and olives
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Time: 1 ora più riposo
Difficulty: Media

Ingredients per 2 kg of dough

800 g Special Bread and Pizza Molino dalla Giovanna
200g gluten-free millet flour
36 g fresh yeast
10 g sugar
10 g wine vinegar
790 g water
60 g extra virgin olive oil
10 g salt up
Rice flour and corn for dusting
For dressing
500 g fine cut tomato pulp
500g mozzarella
150 g hot salami
100 g green olives
8 g extra virgin olive oil
8 g salt up

Time: 1 hour more rest
Difficulty level: Medium
Proceeding

Pour the millet flour and the mix into a large bowl or planetary and stir briefly, dissolve the sugar and yeast in the water and pour over the flour. Knead until it is completely incorporated, then add the oil, vinegar and salt and mix well, bringing the dough to a homogeneous and compact appearance.
Cover a baking tray with parchment paper and pour the dough, spreading it with your hands covered with flour, to cover the entire surface.
Let the dough rise for about 2 hours.
Season the tomato with the oil and salt, mix well with a ladle, season the surface of the pasta with the tomato and cook. 
Bake in the oven possibly heat refractory 250 º C for about 10 minutes, after these first minutes of cooking remove the pan and add the mozzarella spread over the pizza.
Add the hot salami, olives and complete cooking for a further 2 minutes, then remove from the oven and let cool for about 5 minutes on a raised grill before serving.

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