Ingredients
FOR THE DOUGH
- Bonabo Gluten-free Bread flour mix – 500g
- Salt – ½ tsp
- Dried yeast – 7g
- Sugar – ½ tsp
- Water – 3,2 dl
- Olive oil – 2 tbsp
FOR HOMEMADE TOMATO PUREE
- Tomatoes – 200g
- Salt – ½ tsp
- Dried basil – 2 tsp
- Dried oregano – 1 tsp
- Olive oil – 1 tbsp
Recipe
- In a bowl, mix the salt with the flour and make a hollow in the middle of the dough.
- In a separate bowl, add the yeast, oil and sugar to the lukewarm water and leave to rest for 3-4 minutes. Pour in the flour and using a fork, work the mixture from the centre of the crater in a circular motion until it is uniform. When mostly combined, knead with floured hands until it forms a smooth and elastic dough.
- Cover with a wet kitchen towel and leave to rest in a warm place for 1 hour.
- While the dough is rising, you can also make your own homemade tomato sauce, which will make the end result even more delicious. Wash the tomatoes well and then make small cuts in the tomatoes. Drop them into running water for about 5 seconds and then they can go straight into cold water. This makes it easy to peel the skin off. Grind in a blender or slice into very small pieces. Pour the olive oil into the pan and heat over a medium heat, then add the tomatoes. Stir over a medium heat until it thickens. Add the spices, stir for 1-2 minutes and remove from the heat. Leave to cool, do not add to the pasta when hot.
- When it has doubled in size, knead it again and shape it into as many small dumplings as you want. If you don’t want to use the dough immediately (or not all of it), wrap it in cling film and refrigerate.
- If you are baking immediately, the best timing is to stretch the dough 15-20 minutes before heating: it should not be left at room temperature for hours.
- Roll out to half a centimetre thickness on a work surface sprinkled with corn semolina, cover with toppings of your choice, place in the oven preheated to 250°C and bake for 15 minutes.Extra tip: place the baking dish in the oven during the preheating and placing the pizza dough on the warm surface will make the bottom extra crispy.