Ingredients for 2 medium pizzas
500 g of Schär Mix It! all-purpose mix, 320 ml lukewarm water, 7 g dry active yeast (or 20 g fresh), 2 tablespoons extra virgin olive oil, a teaspoon of salt, a pinch of sugar.
Method
Dissolve the yeast in the lukewarm water with the sugar and let rest for 10 minutes. In a bowl with the mix and salt, pour in the water with the yeast and the oil, kneading until you get a smooth, even dough, softer than traditional dough.
Shaping and rising
Spread the dough directly in the oiled pan, using wet hands or a sheet of parchment paper to help: gluten-free dough is stickier and needs this trick. Let it rise for 30-40 minutes somewhere warm.
Baking in two stages
Blind bake the base for 8-10 minutes at 220°C, then add the toppings and finish baking for another 10-12 minutes, until the edges are golden.
Toppings
Tomato, mozzarella and oregano remain the safest base, but you can also use basil pesto instead of tomato for an aromatic white variation.
