Marinara pizza gluten free stuffed edges - Guardini
Mix the flour with the water in which the yeast has been dissolved, pouring it gradually. When all the water has been absorbed (the gluten-free flour will be a
Ingredients
- 500 g flour (prepared in this recipe with gluten-free bread and pizza )
- 250 g water (about 400 g)
- 20 g fresh brewer's yeast
- 2teaspoonssalt
- 2 teaspoons lard (or 2 tablespoons olive oil)
- 300 g ricotta
- pepper
- 2 heaping tablespoons of grated cheese (caciocavallo)
- Origan
- very fine tomato pulp
- a hot pepper
- mozzarellacheese
- basil
- anchoviesin oil
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