Gluten -free pizza

Inserted by Rosa Rizzo the

Ingredients for 1 large pizza in pan diameter 35 cm

500 g Mix of natural flours for pizza and Molino Marello focaccia

1 fresh yeast cube

400 ml warm water

1 teaspoon of sugar

3-4 tablespoons of extra virgin olive oil

1 teaspoon of salt up

Tomato puree, oregano and your favorite ingredients to season it.


Melt the fresh yeast in a little water with the teaspoon of sugar.

Put the mixture of natural flours in a bowl and add the water with the loose yeast. Start mixing with a spoon and add the rest of the water by continuing to mix. Add the oil, salt and mix vigorously with your hands, helping you possibly with a little flour. It will be a soft and very hydrated dough. Cover the bowl with plastic wrap and let it rest an hour. After the time of this first leavening, cover a baking sheet with parchment paper and pour the dough. Spread it with wet hands and leave to rise covered for about a couple of hours. Heat the oven at 200 degrees. Take back the pan and season with tomato puree and oregano. Cook for about 30 minutes, adjust with your oven and evaluate if you need another cooking. The last 10 minutes fill your pizza as desired by completing the cooking. It is normal that it remains slightly humid because it does not contain added starches or tires.

Cut it and serve hot!

I made a high pizza but you can distribute this dough in the rectangular pan of the oven and make a less thick pizza.

Recipe by Monica Bellin for Mulino Marello
Instagram: Monica_bellin_