Time: 1 ora più riposo
Difficulty: Media

Ingredients for 4-6 pizzas:
500 g bread mix and pizza Revolution gluten free
5 g fresh brewer's yeast
290 g water
50 g oil extra virgin olive oil
5 g salt
For the dressing
500 g mozzarella for pizza already minced gluten free
100 g of cherry tomatoes
550 g mixed of seafood
2 cloves of garlic
½ glass of white wine
Extra virgin olive oil
Salt up
4 tufts of fresh basil

Procedure
Mix the gluten-free mix in a bowl, crumble the yeast in the water and mix well with a whisk; pour the liquid to the mixture and knead it with your hands;add the fat and finish with a pinch of salt.
At the end, form a ball well smooth and let rise for 1 hour at room temperature, taking care to wet the surface of the mixture; after the time of first rest taken from the mixture of the balls of 280 g, make them spherical and place them on a baking sheet lined with parchment paper. Let them rise in the fridge for 8/12 hours, covered with a damp kitchen towel. In the meantime clean the seafood, peel the two cloves of garlic and put them to brown in a pan with oil, after a few add the seafood and cook for about 4 minutes, covering the pan with a lid. At this point, blend with the wine and cook for a few more minutes.finely chop the parsley and complete with a dusting throughout the pan.
Wash the tomatoes well, cut them into 4 and put them all in a separate bowl until they are used.
After rising time, spread a little 'mixture on a work surface, take a leavened ball and with the pressure of your hand started to press the dough, gently widening up to the diameter of 28 cm.
Transfer the dough on a pan lined with paper oven, spread the chopped mozzarella on the pizza and proceed in the same way with the other pizzas; bake in the hot oven at 280 ° C for 10 minutes. Remove from the oven and add the fish and tomatoes on each pizza and cook in the hot oven at 250 ° C for 6-8 minutes.