Time: 1 ora più tempo di riposo
Difficulty: media

Ingredients for 4-6 pizzas:
400 g mix Nutrifree gluten free
100 g Rice flour Nutrifree gluten free
200 g poolish
5 g yeast fresh beer
400 g water
20 g oil
salt

Procedure

Mix the gluten-free mixture and flour in the planetaria with the hook for one minute, add the crumbled brewer's yeast to the pool, pour the water a little at a time into the mixture until the liquid is full; to finish adding oil and salt.

At the end, form a well-smooth ball and let rise for 1 hour and 30 minutes at room temperature; at the end, taken from the mixture of the balls of 220 g,make them spherical and lay them on a baking sheet lined with parchment paper. Let them rise in the refrigerator for 8 hours, covered with a damp kitchen towel.

After rising time, spread a little mixture on the pastry board, take a leavened ball and with the pressure of your hand start to press 'dough, gently extending it to a diameter of 22 cm.

Transfer the dough on a baking sheet lined with baking paper and seasoned with 2-3 tablespoons of tomato pulp; proceed in the same way with the other pizzas and cook in the fornocaldo at 280 ° C for 10 minutes. Remove from the oven, spread the mozzarella, the Dimelanzana slices, the scamorza cheese and the rinsed olives, completed with a minced pepper and cook in a hot oven at 250 ° C for 6-8 minutes. Get out of the oven and serve.