Time: 1 ora e 30 minuti
Difficulty: Facile

Ingredients for 4 people
500 g Special Bread and Pizza Lactose-free Molino dalla Giovanna
400 g of water
10 g of beer yeast
8 g of honey
40 g extra virgin olive oil
5 g of fine salt

For the seasoning
200 g of tomato pulp
250 g mozzarella for gluten-free pizza
150 g gluten-free sausage pulp
100 g fresh mushrooms
extra virgin olive oil
Salt up to
ground black pepper

Procedure
Dissolve the yeast in a bowl with a little water together with the honey. Then add 3 fists of bread mix, stir and let rise in a warm place for 30 minutes.
Arrange the remaining portion of the flour on the working table with 5 g of salt and the leavened dough. Incorporate the flour, a little at a time, working with energy for at least 5 minutes with your hands or in a planetary.
Divide the dough into 200 g pieces and let them rise for 50 minutes, away from the air currents.
Season the tomato pulp with a tablespoon of extra virgin olive oil, a pinch of fine salt and stir with a spoon.
Flattened then the dough with your hands to obtain oval discs and pour them on a baking sheet lined with baking paper.
Distribute the tomato pulp seasoned previously, heat the oven to 250° and when it is hot put to cook the bases of the crazy for about 8 minutes.
After the first cooking time, take the pizzas out of the oven and season with mozzarella, sausage pulp and mushrooms and put the baking pans back in the oven for a further 12 minutes.
At the end of cooking take out the baking pan from the oven and serve the pizzas hot.