Time: 2 ore e 30 minuti
Difficulty: Facile

Ingredients for about 1 kg of dough
For the mix
320 g corn starch Sarchio 
60 g gluten-free rice starch
40 g Amaranth flour without gluten
40 g Farina di riso impalpabile
20 g dextrose powder
12 g guar gum
8 g psillium fiber fiber
For the dough (4 people)
500 g mix see above
350 g of water
8 g of fresh yeast
5 g of granulated sugar
30 g extra virgin olive oil
12 g of fine salt
For the seasoning
400 g mozzarella for gluten-free pizza
150 rolled bacon without gluten
200 g sliced mushrooms
1 red bell pepper
100 g fresh tomatoes
Extra virgin olive oil
salt up

Setting up Bread Machine
Programme 18
Gilding /
Forma /
Duration 2 hours and 27 minutes



Procedure
For the mix
Pour all the powders into a glass boule and mix thoroughly with a whisk for at least 5 minutes.

Insert the water, sugar and crumbled yeast into the PAGNOTTA container, select the 18 program and press START. After about one minute add the mix and allow to incorporate for 3 or 4 minutes, then add the oil and salt as the last ingredient when all the others are well incorporated.
The dough lasts 27 minutes in all: about half check the consistency that must be pretty spongy.
After this time, divide the dough into 3-4 parts of about 220 g 1 and let it rise until it has doubled its volume.
Chop the mozzarella cheese with a knife and place it in a bowl; wash the bell pepper open in the long direction and wash the seeds, at this point slice into strips.
Wash the tomatoes and cut them into 4 pieces and place them in a bowl with the mushrooms until they are used.
Heat the oven to 250° and when it has reached a temperature, roll out the balls with rice flour on a pastry board, season with mozzarella, add the mushrooms, peppers and bacon, before baking put back to the ingredients put a handful of mozzarella.
Put in the oven and cook for at least 10 minutes, after the indicated time remove the pizza from the oven and add the tomatoes, complete cooking in the oven for another 5 minutes.
At the end of cooking, remove the pizza from the oven and serve hot with a drizzle of extra virgin olive oil and a pinch of fine salt.