Gluten-Free Margherita Pizza

Method

1. In a bowl, dissolve 5 g yeast and 1 teaspoon honey in 100 g warm water. Let stand until frothy.
2. Add 280 g water, 1 teaspoon salt, 3 tablespoons extra virgin olive oil, and 450 g gluten-free pizza flour mix. Mix until combined – no kneading.
3. Cover the bowl with a damp cloth and let rise in a warm place for 4 hours.
4. Grease a 30×40 cm baking tray with olive oil and dust with cornmeal.
5. With oiled hands, gently spread the dough onto the tray. Let rise for another 30–40 minutes. Also dust the edges with cornmeal for extra crunch.
6. Meanwhile, crush 450 g peeled tomatoes, season with salt, and spread over the dough. Drizzle with olive oil.
7. Bake on the lowest rack of a static oven at 250°C for 12 minutes.
8. Remove from the oven, add 250 g well-drained mozzarella, and bake on the middle rack for another 10 minutes.
9. Let cool on a wire rack for a few minutes before serving.