Time: 45 Minuti + tempo di riposo
Difficulty: Facile

Ingredients (for 3 pizzas):
500 g Special for Bread and Pizza Molino Dallagiovanna gluten free
12 g fresh brewer's yeast and 5 g honey d ' acacia
390 g of water
40 g of extra virgin olive oil
10 g of salt to

Rice flour and fine corn gluten free for the dustingFor the filling:
400 g Tomato pulp
500 g gluten-free mozzarella for pizza without gluten
Extra virgin olive oil
Sale Fino
Fresh oregano

Procedure:
Put the gluten-free mix in a bowl and mix with the palm of your hand. Arrange the honey, the brewer's yeast and thewater in a second bowl and mix well with a whisk; pour the liquid a little at a time, together with the flours and mix until the mixture is well homogeneous.
Combine the oil and salt, incorporate them carefully, knead the dough quickly, then cover it with kitchen foil and let it rise for about 40 minutes. After this time, divide the dough into 8 parts of 120 g and let it rise in dough, taking care to close well with some film, put everything in the fridge for about 4 hours. tomato pulp in a bowl and season with a pinch of salt, a pinch of fresh oregano and a couple of tablespoons of extra virgin olive oil.
After rising time take thedough from the fridge then coat the hands with gluten-free rice and corn flour and spread the dough on a pastry board, trying to create a 12 cm diameter disc, season with two tablespoons of tomato.
Preheat the oven to 250 ° C, cook the pizza base with the tomato for about 6 minutes. At this point pour the mozzarella into the center of the pizza and put in the oven again for 3 minutes to finish cooking.
After the last minutes of cooking remove from the oven and serve with a drizzle of raw oil.