Time: 20 minuti più riposo
Difficulty: Facile

Pizza is a dish that satisfies everyone, brings to the table the most varied fillings, but you can also enrich the dough giving flavor and color.
Today we make it with chickpea flour.
Features:
Chickpea flour has many beneficial properties: it is low-calorie, rich in protein and suitable for sports, is rich in vegetable proteins, iron, calcium and phosphorus, it also contains vitamin C, B vitamins, A and K. Great beneficial properties for the content of saponins present in it, related to the lowering of cholesterol and triglyceride levels in the blood.
Historical background:
chickpea flour was already used in Iraq in the ancient Bronze Age (3,500-1,200 BC). Later, he also arrived in Egypt and the Roman Empire.
Cheaper than wheat, it was often used in the preparations of the peoples of the Middle East.
Notes:
It is obtained from the dry seeds of Cicer arietinum, a legume that is first dried and then ground. The flour preparation process is ancient and comes from countries as far away as India and Pakistan where this flour is the basis of the culinary tradition.
At the national level, the Cece plant is mainly cultivated in Umbria, Lazio, Tuscany and Liguria.
Ingredients for about 1 kg of dough
Ingredients for the poolish
100 g Special Bread and Pizza Molino dalla Giovanna
150 g water
3 g fresh yeast
Ingredients for 1 kg of dough:
450 g Special Bread and Pizza Molino dalla Giovanna
50 g farina di ceci
250 g poolish
6 g fresh yeast
400 g water
8 g salt to taste
Gluten-free rice and corn flour for dusting
For seasoning
200 g buffalo mozzarella Dop
250 g permitted sausage
200 g stracchino
5 sprigs of thyme

Proceeding
Mix the mixture, chickpea flour and poolish in a bowl or on a stand mixer.
Pour the water into a second bowl and dissolve the yeast mixing with a steel whisk, transfer the liquid obtained into the flours and work with a hand wringing, or with the leaf hook.
Finally add the salt and knead to obtain a homogeneous mixture.
Place the dough on a floured cutting board and form balls of 260 g each, then close them in plastic wrap.
Place on a tray and refrigerate for 4 hours.
Meanwhile prepare the seasoning.
Switch to the mixer the buffalo mozzarella previously put to drain, must be coarse, remove from the mixer and store again to drain until it is used.
After the leavening time, distribute some rice and corn flour on the pastry board, take a leavened ball and, with the pressure of the hand, start to press the dough enlarging it gently up to the diameter of 26 cm.
Heat a hot refractory stone in the oven at 250 ºC for about 15 minutes.
Transfer the dough to the stone and season with mozzarella, bake in the preheated oven at 280 ºC for 10 minutes, proceed in the same way with the other pizzas and in the meantime store the stracchino and sausage deprived of the casing, in a bowl and knead well with a spoon.
After the first time of cooking, remove the pizza from the oven with the stone and add the sausage mixed with the stracchino; put in the oven to bake for about 10 minutes.
Remove from the oven and serve.