Time: 90 minuti
Difficulty: Facile

Ingredients for 4-6 pizzas
170 g of water
6 g fresh yeast beer
300 g bread mix Fibrepan Farmo  
20 g extra virgin olive oil
3 g of salt
For the duster
100 g Gluten-free rice flour
For the filling
100 g sliced white onion
fresh oregano

                                                                                                                          
Preparation: 20 minutes                                                                                    
Cuko: 20 minutes                                                                                                 
Waiting                                                                                                                  
Difficulty: Easy portions: 8
Mode: manual mode

Tools for the recipe
- Mixing paddle, mixing paddle
- measuring cup

Procedure
In the container insert the steel blade, add the water and the fresh yeast and mix to vel. 2 for 2 minutes.
At this point insert the mix and stir for 5 minutes at vel.5.
Add the salt and the oil to complete the dough and stir for a further 2 minutes at vel.5.
Transfer the dough by flour flour flour in two containers for ciabatta, previously greased with plenty of olive oil, stuffed the mixture with onions and season with a sprinkling of oregano.
Place the dough to rise for about one hour at room temperature.
Heat the oven to 200° and when it is at temperature put to cook the dunks for 15 minutes.
At the end of cooking, remove the crushed tomatoes from the oven and leave to cool for at least 30 minutes on a raised grill.