Pizza is a savoury dish of Italian origin consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients, which is then baked at a high temperature, traditionally in a wood-fired oven.
If you are gluten intolerant do not worry. We got this for you!
250g Gluten - free pizza flour
160g Sparkling water
8g Fresh brewer's yeast or 4 g dry yeast
10g Caster sugar
1g Sodium bicarbonate or baking soda
1 Tablespoon olive oil
1 Teaspoon salt
1) Dissolve the yeast in a bowl with the sparkling water and the granulated sugar, then add the flour and the bicarbonate of sodium and mix well.
2) Add oil and salt and work briefly; transfer the dough to a larger bowl, make a cross incision and cover with cling film. Let it rise for an hour and a half.
3)Take half of the dough and knead it on a lightly floured surface. Roll it out with a rolling pin to form a disc and transfer it to a baking tray lined with parchment paper. Proceed in the same way with the remaining dough and let both rest for 30 minutes.
4) After this time, add toppings and bake in the preheated oven at 250 ° C for about 20 minutes or in any case until the edge is golden brown. It is advisable to add the drained mozzarella in the last minutes of cooking.