Time: 50 minuti
Difficulty: Facile

Ingredients for 2 pizzas
450 g Mix for bread Molino della Giovanna
50 g gluten-free buckwheat flour
410 g water water
5 g fresh yeast
30 g extra virgin olive oil
4 g of fine salt
Rice flour and fine corn for the dusting allowed

For the seasoning
500 g peeled tomatoes
500 g fresh buffalo mozzarella
10 fresh basil leaves
Extra virgin olive oil
Salt up to

Working time: 10 minutes
Rest time: 12 hours
Cooking time: about 4 minutes  
Difficulty level: easy

Procedure
Place in a bowl the mix, the buckwheat flour and mix with the palm of your hand.

Pour the water into a second bowl and dissolve the yeast, mix with a steel whisk;
transfer the liquid obtained into the flour and incorporate by working with one hand. Finally add the oil and salt and knead to obtain a homogeneous mixture.
At the end transfer the dough on a wooden base helping you with the dusting of rice flour and corn, form a very smooth ball and let rest for about 30 minutes at room temperature; wet the dough with the palm of your hand, transfer to a bowl and cover with film.
At the end, take from the compound portions of 310 g, make them spherical on a tray lined with baking paper.

Let rise in the fridge for about 11 hours and 30 minutes covered with a damp kitchen towel.
Meanwhile prepare the seasoning.                                                                
Pour the tomato pulp into a bowl and season with 3 tablespoons of oil, a pinch of salt, 4 basil leaves broken by hand and mix all with a spoon.
Pick up the trays from the fridge, place the dough balls leavened on a pastry board previously dusted with rice and corn and with the pressure of the hand roll out the pizzas to form a diameter of about 28/30 cm.

Season the bases of the pizzas with 3 tablespoons of tomato and mozzarella; cook in the preheated oven to 380°C for 4 minutes. At the end of cooking, remove the pizza from the oven and season with a spoonful of oil and 2 fresh basil leaves.
In the traditional home oven cook at 250° for about 15/18 minutes and if necessary finish cooking with the baking tray in direct contact with the oven resistance.