Gluten-Free Pizza

Method

1. Present all ingredients: 600 g gluten-free flour mix, 500 g water, 1 g dry brewer's yeast, 15 g salt, 8 g extra virgin olive oil. For topping: tomato sauce, fiordilatte mozzarella, rice flour for dusting, and extra oil.
2. In a bowl, combine the flour mix, dry yeast, and salt. Mix briefly.
3. Add most of the water (not all) and start kneading by hand. The dough will be sticky due to the starches.
4. Gradually add the remaining water while kneading until the dough becomes smooth and homogeneous.
5. Once the water is fully incorporated, add the salt away from the yeast (though structure is not an issue here).
6. Add the olive oil in parts, kneading until the dough is smooth and no longer sticky. Use oil on your hands to help.
7. Divide the dough into 2 or 4 equal portions. Shape each portion into a ball using a spatula.
8. Place each ball on a sheet of plastic wrap, close tightly, and refrigerate at 4-6°C for 36 hours.
9. After 36 hours, remove the dough balls from the fridge. Dust the work surface with rice flour (not semolina).
10. Place a dough ball on the floured surface, gently press it into a round, then create a rim (cornicione) by pressing the center and stretching outward.
11. Spread a little olive oil on the rim to enhance Maillard reaction during baking.
12. Spread a layer of tomato sauce over the base, leaving the rim clean. Add torn fiordilatte mozzarella pieces evenly.
13. Drizzle a little olive oil on top.
14. Bake in a preheated oven at the highest temperature: place the pizza on the bottom for the first 10-12 minutes, then move to the top for the last 3-5 minutes until the crust is golden.
15. Once baked, finish with a drizzle of olive oil on the rim for shine.