The dough you will make is gluten-free, so it will not rise like dough made with flours containing gluten. Follow the leavening times in our recipe. Knead by hand.

Procedure

Pour 50 ml of water, oil, sugar and crumbled yeast into a glass, mix until the yeast dissolves and leave to rest for 5 minutes. Pour the flour mixture into a bowl, add the water where we dissolved the yeast and the oil, add the remaining 150 ml of water and finally the salt. Knead vigorously with your hands until the dough becomes homogeneous and fairly compact (help yourself by dirtying your hands with a little flour mixture if the dough is still a little soft). Let the dough rest in a bowl covered with a cloth for 30 minutes. After 30 minutes, roll out the dough in an oiled pan (or use baking paper) and let it rise for 1.30 hours. Then cook in a preheated oven for about 20 minutes at 180°/190° seasoned with only the tomato, then open the oven and let out all the moisture. Cook for another 20/25 minutes, always at 180°/190° (Evaluate whether it still needs a few minutes of cooking). During the last 10 minutes of cooking, add the ingredients to taste (mozzarella, olives, ham, etc...). It is normal for it to remain slightly moist because it does not contain added starches or gums. Cut into slices and serve hot. Tip: the thickness of the pizza depends a lot on the pan used, for a thin pizza use a pan of approximately 25 cm.

FOR THE FOCACCIA

After leavening, brush with oil and create dimples on the base with your hands and cook like pizza.

PLEASE NOTE

Those intolerant to gluten and celiacs must check that all the other ingredients in addition to the flours have the gluten-free claim on the label.