Time: 20 minuti e 24 ore di riposo
Difficulty: media

This pizza is reminiscent of the patriotic flag, but its real strength is its flavor!

Baked on refractory stone, making it crispy, light, and delicious!

Characteristics: Cooking on stone means taking full advantage of the evenly distributed heat of a natural surface, making it an ideal tool for preparing meat, fish, vegetables, or even pizza.
The stone, properly heated gradually, retains heat for a long time, ensuring even cooking and preserving the juices and flavors of food.
Historical notes: Cooking on stone is a thousand-year-old tradition that remains an excellent method for preserving the quality and flavor of food.
Note: When cleaning the stone, never use soap or detergents, as the stone is porous and would absorb them. Wait until the stone is completely cool before cleaning. Remove burnt food residue by gently scraping it with a spatula or damp cloth.

Ingredients for approximately 2 kg of dough
1 kg Molino DALLAGIOVANNA gluten-free mix for bread and pizza
800 g water
18 g fresh yeast
80 g extra virgin olive oil
20 g fine salt
Very fine rice and corn flour for dusting are permitted

For the topping
500 g tomato pulp
1 kg buffalo mozzarella
300 g fresh spinach
Extra virgin olive oil
Fine salt

Method
Place the water and yeast in a stand mixer or in a large bowl, and mix until dissolved.
Then add the mixture, oil, and salt. Knead with the dough hook attachment for about 5 minutes, until smooth and free of lumps. Grease a well-oiled tub and let rise for 15-20 minutes. Roll out the dough to the desired weight (500-600 g per half meter). Place the loaves in the trays and refrigerate at 3-4°C for another 18-24 hours.
Meanwhile, season the tomato with a pinch of oil and a pinch of fine salt, mix well with a spoon, and set aside before topping the pizza.
Meanwhile, wash the spinach, drain well, and heat a pan with extra virgin olive oil. When hot, add the spinach and sear over high heat.
Drain the spinach and set aside.
Remove the loaves from the refrigerator 2 hours before using. Preheat the oven to maximum temperature with the baking stone on the bottom of the oven, using the heating elements (ideally 280-300°C). Roll out the dough into an oval shape. Top half of the pizza with tomato and the other half with mozzarella, and bake directly on the stone.
When the pizza is cooked, remove from the oven, place the spinach in the center, and serve.