Ingredients
500g GranPizza GGluten Free mix
400 g lukewarm water (27-30°)
10 g Extra Vergin Olive Oil (2 teaspoons)
7 g salt (2 coffee spoons)
5 g dry yeast (or 15 g fresh yeast)
400 g lukewarm water (27-30°)
10 g Extra Vergin Olive Oil (2 teaspoons)
7 g salt (2 coffee spoons)
5 g dry yeast (or 15 g fresh yeast)
PREPARATION: Tip the GranPizza Gluten Free mix into a high-sided bowl. Add the yeast and the lukewarm water. Add the oil and the salt. Mix with a whip for about 5 minutes until the mixture is homogeneous. Place the mixture into a well-oiled bowl. Cover with a cloth and let rise for about 90 minutes in a warm place. Oil a sheet pan and tip in the mixture. Then rub your hands in oil and gently stretch out the dough. Spread your tomato sauce over the surface. Add the other ingredients at the end of the baking process.
BAKING: Bake in pre-heated oven at 220-240° for about 25 minutes. Then add mozzarella and the other ingredients and bake for another 5 minutes aprox.
