The dough you will make is gluten-free, so it will not rise like a dough made with flours with gluten. Stick to the leavening times of our recipe. Knead by hand.
In a glass pour 50 ml of water, oil, sugar and crumbled yeast, stir causing the yeast to dissolve and let stand for 5 minutes. Pour the flour mixture into a bowl, add the water where we melted the yeast and oil, add the remaining 150 ml of water and finally the salt. Knead vigorously with your hands until the dough becomes homogeneous and compact enough (help yourself by getting your hands dirty 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 spread the dough in an oiled baking tray (or use baking paper) and let rise for 1.30 h. Cook in a preheated oven for about 20 minutes at 180° / 190 ° seasoned with only the tomato, after which open the oven and let out all the moisture. Cook for another 20/25 minutes at 180° /190°( Evaluate if it still needs a few minutes of cooking). The last 10 minutes of cooking add the ingredients to taste (mozzarella, olives, ham, etc...). It is normal that it remains 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 baking tray used, for a thin pizza use a 25 cm baking c.ca.
After the leavening brush with oil and create with your hands dimple on the base and cook like pizza.
Gluten intolerants and celiacs must check that all other ingredients besides flours have been labelled gluten-free.