This dough is quite different in term of the flour used and the rising time. 700 ml of water and 1 kg of gluten free flour are kneaded for about 5 minutes with about 10 g of yeast and 25 g of salt. 50 ml of extra virgin olive oil is added to the mixture, which is kneaded for another 2 minutes and left to rest for 60 minutes in the refrigerator at +4°C. The dough is then removed from the refrigerator and divided into 6 loaves of 250 / 280 g each and the pizza based stretched uniformly. This pizza is cooked in the oven at 350°C for 2-3 minutes.