1 Kg of gluten-free flour
10 g of dry yeast
700 g of water
25 g of fine salt
50 g of extra virgin olive oil
The dough can be stored in the refrigerator at 4° C for 3 days.
Mix the flour with the yeast, water and salt in a planetary mixer with leaf on 2nd speed for 5 minutes.
Add the extra virgin olive oil to the dough, mix for another 2 minutes at speed 1 and let the dough rest for 60 minutes in the refrigerator at 4° C.
Divided into 250 / 280g batters and knead the individual portions in order to make the dough homogeneous.
Roll out the batters and cook the pizza seasoned to taste in a hot oven at 350 ° C for 2-3 minutes.