Gluten-Free Pizza

DIRECTIONS

• 1 part of rice flour to 4-5 corn flour (specialized to bread, not confectionery), salt (18gr for 1 Kg.) and 1 dash of xantana gum.
• Dissolve fresh leavening (less than recommended amount) in warm water (26-30ºC).
• Add 1 tablespoon of oil (olive or sunflower) in the warm water.
• Mix it!
• Knead dough by hand,.
• Repose. Let the dough rise for about 10-12 hours in the fridge. If it's not possible, 1 hours minimum at outside (20ºC).
• Finally, kneading again.
• Expand the dough (make flat according preferences), use rolling pin if necessary, well floured always.
• Pre-baked: Only the dough with tomato, bake 1-2 minutes (200ºC) at the bottom of the oven.
• Take out of the oven and put the rest of ingredients except the fresh ones (as anchovy). Bake again at the middle/upper slot (up to 250ºC).
• Check when finished (cheese and pizza edges must be toasted).
• Finally, grate parmesano cheese and spill olive oil. Oregano and fresh basil on top.
• The secret of the italian's nonna is the homemade tomate sauce, but italians use usually passata di pomodoro bought in a supermarket.