By now everyone offers gluten-free pizza, but few really succeed in making it live up to expectations. Almost impossible if you are looking for a Neapolitan pizza and want to eat it with the cornice. Diego Vitagliano has succeeded, so much so that you won't regret the traditional one.
It starts with the Neapolitan scugnizzi (fried pasta topped with basil pesto, rocket, grana padano flakes, semi-dried tomatoes), montanarine and 11 pizzas: Margherita, Marinara and then tributes to Nerano, Calabria and classic stuffed pizzas like that with salami or ham. The dough is made from rice flour, the preparation takes place in an open box with oven and dedicated spaces, to avoid any type of contamination.

And here is his recipe, to make it at home.

Ingredients for 4 round pizzas

1 kg of gluten-free rice flour
15 g of salt
850 g of water
3 g of yeast

As a topping
San Marzano peeled tomatoes
Fior di latte from Agerola
Grana Padano grated at the moment
Neapolitan curly basil
Extra virgin olive oil

Method

Pour the flour into the mixer, add the water, yeast and finally the salt. Let it work for at least 8 minutes.
Form 270 g loaves and, after having sealed them tightly, place them in the fridge for 24 hours.
After 24 hours, take and roll out each loaf, flour the kitchen surface with the rice flour. Roll out each pizza leaving the thicker edge for a diameter of about 30 cm.

Seasoning and cooking
Dress with San Marzano tomatoes and bake for 10 minutes in a hot oven at maximum power on a baking sheet of refractory stone or directly on the baking sheet. Remove the pizza and toss with the Agerola mozzarella cut into strips, grated Parmesan cheese, the Neapolitan curly basil leaves and a drizzle of extra virgin olive oil. Bake for another 10-15 minutes.

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