The pizza base can obviously be garnished according to taste and imagination
Ingredients (for 4 pizzas or a pan):
for the dough:
400g of rice flour
100 gr of corn starch
1 teaspoon of sugar
340 ml of water
15 gr of salt
1 sachet of brewer's yeast
Topping:
350 gr of tomato sauce
Mozzarella cheese
salt
Basil
oregano
Extra virgin olive oil
Cherry tomatoes
In a teacup, add the yeast with sugar and a little bit of water (lukewarm) and let it react for about ten minutes. In a large bowl, mix together the rice flour and corn starch and gradually add the water at room temperature and the yeast which will have swollen in the meantime. Mix well and finally add the oil and salt. Work the dough for at least 10 minutes until it is elastic, homogeneous and compact. Cover the bowl with plastic wrap and let it rise overnight in the refrigerator. In the morning, work on the pasta a little more, cover the bowl and put it back in the refrigerator. In the middle of the afternoon, rework the dough and - if you want - divide it into portions suitable for creating a pizza. Place them on the pan covered with parchment paper, cover with a cloth and put in the oven with the light on. The dough will be ready by the evening and can be rolled out and form the basis for pizzas or a single pizza. Preheat the oven to 200 degrees celsius. Grease the pan and form the base (or bases), spread the tomato sauce, the tomatoes cut in half, a drizzle of oil and add salt. Place in the oven for about 15 minutes then remove the pizza from the oven, add the sliced ​​mozzarella (previously "squeezed" to remove the excess buttermilk), bake again until the mozzarella melts perfectly. Remove from the oven, garnish with a pinch of oregano and basil leaves.
*In Italy, our mozzarella is very fresh, and has a lot of water, therefore should be squeezed, if you are using a hard cheese, don't worry about this.