Time: 1 ora e 30 minuti
Difficulty: Facile

Ingredients for 4 people
430 g Special Bread and Pizza Molino dalla Giovanna 
70 g White bean flour without gluten
390 g water at room temperature
25 g fresh yeast
65 g extra virgin olive oil   
15 g of salt up
2 round tomatoes for salad
Fresh oregano  

Time: 1 hour and 20 minutes plus rest
Difficulty: Easy

Proceeding
Place the mix and the white bean flour in a large bowl and mix with the palm of your hand to give oxygen to the flour.
Dissolve the yeast in a bowl with water, add to the mix and stir vigorously.
Work until all the liquid is mixed to obtain a smooth dough, then add the oil and salt and create a homogeneous dough.
Transfer all in a large rectangular pan lined with parchment paper and roll the dough with oil over the entire pan and let stand for about 1 hour and 30 minutes.
n the meantime slice the tomato into slices and season the slices in a bowl with two tablespoons of extra virgin olive oil, a pinch of salt and a pinch of fresh oregano.
Heat a thermal refractory stone for about 15 minutes at 250 º C; place the slices of tomato on the mashed until it covers the whole dough.
Bake the baking pan on the refractory thermo stone for 20 minutes at 190°
Remove the baking pan from the oven and allow to cool to room temperature for at least 15 minutes before cutting.