500 g of mix bread and pizza gluten free Molino Rossetto
1 pack of dry yeast
375 ml of water
25 ml of olive oil
Dissolve the yeast in 375 ml of lukewarm water. Spill the mix for bread and pizza on a flat surface, or in a bowl. Add the yeast and knead for 5-10 minutes, until you obtain a smooth and homogenous dough. Let it rise for about 1 hour and cover it with a wet towel or some film. Knead the dough and roll it on a pan with some oil and oven paper. Let it rest for 30 minutes more, put some tomato sauce and stuff with the ingredients that you like. Cook in the oven at 270°C for about 15 minutes.