Gluten Free Pizza Regina

Giorgia’s gluten-free Pizza Regina has a crisp, airy crust, rich Ciao tomato sauce, sweet cherry tomatoes, creamy buffalo mozzarella, and fresh basil for an authentic, delicious taste.

Ingredients

Dough:

1kg Caputo Gluten Free Flour

750 ml Water

25g Salt

7g Baking Soda

25g Olitalia Extra Virgin Olive Oil

7g Fresh Yeast

Pizza Toppings:

Ciao Tomato Sauce

Torre Lupara Buffala Mozzarella

Cherry Tomatoes, sliced in half

Basil

Instructions

In a bowl, dissolve yeast in water. Once dissolved, add Caputo Gluten Free Flour and start mixing.
After 5 minutes of mixing, add the salt and continue mixing gently. After another 5 minutes, add the baking soda and Olitalia Extra Virgin Olive Oil. Mix for about 10 minutes until a smooth dough forms.
Transfer the dough into a bigger bowl, cover with plastic wrap, and let it rest at room temperature around 70ºF for at least 3 hours.
After the dough has rested, divide into 300g pieces and shape into balls. The dough will be very sticky, so be sure to wrap each ball tightly in plastic wrap.
When ready to bake, preheat your oven 20 minutes before baking to the max temperature (suggested temperature 550ºF).
Dust your surface with rice flour and gently stretch the dough until you reachyour desired shape. (11” -12”)
Add Ciao Tomato Sauce and par cook for 10 minutes. Add Bufala Mozzarella, basil and cherry tomatoes, cut in half. Place the pie back in the oven for 5 minutes.