500 g of pizza flour Molino Rossetto
300 ml of lukewarm water
1 pack of bio dry yeast gluten free Molino Rossetto
For the stuff:
tomato sauce salsa di pomodoro
Dissolve the yeast in the water. Spill the flour in a bowl or on a flat surface. Add the yeast dissolved in the water and knead for 5-10 minutes, until the dough is smooth and homogenous. Let it rise in a lukewarm place and covered by a wet towel or some film for about one hour and a half. Knead the dough again until it is smooth and homogenous and roll in on a pan with some oil and oven paper. Let it rise for 30 minutes more and then stuff with tomato sauce and the rest of the ingredients. Put in the oven at 220°C for about 30-40 minutes.