Ingredients
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Dough
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500 g gluten-free pizza flour mix
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15 g fresh yeast
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15 g salt
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450 ml water
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30 ml extra virgin olive oilplus more during the different steps
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Topping
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125 g mozzarella
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200 ml tomato sauce
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6 cherry tomatoes
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basil leaves
Directions
Steps
|
1
Done
|
Sift the flour in a large bowl, break in the fresh yeast and gradually incorporate the water, mixing initially with a spoon and then kneading with your hand. Pour in the olive oil, add the salt and knead for another 5-7 minutes, until you get a smooth dough, that you need to cover and let rise for 45 minutes, or until doubled in size. |
|
2
Done
|
Spread some more oil in the pan, making sure that it covers the whole surface, including the edges, so the pizza wont stick to them. Turn out the dough in the pan and spread it all around, covering it and letting it rise for another 30 minutes. |
|
3
Done
|
Preaheat the oven to 210 ℃. Spread the tomato sauce on top of the pizza using a spoon, and add the rest of the toppings and drizzle a bit of olive oil on top. We kept it very simple, but you can definitely add some chopped onions, olives, salami, ham or anything else. Bake for about 30 minutes, or until a toothpick inserted in the middle of the pizza comes out clean. |
|
4
Done
|
Slice into cubes and serve warm. |
