Another recipe "fast" that does so much to my case in these nights ... then I still want to use the cool of chickpea flour mill Chiavazza ! After the porridge, that's what I used:
Ingredients:
100 gr chickpea flour (for me Molino Chiavazza )
00 250 grams of flour (for me Molino Chiavazza )
1 packet of instant yeast pizza salty
100 g of oil (I put a little 'less, approx. 70 g)
300 grams of water (including water I put less)
sage leaves (I chopped sage and rosemary)
salt and fat
a teaspoon of sugar
Mix the chickpea flour, flour 00, a sugar and ½ teaspoon of salt and baking powder sifted. Place the flour from a fountain. Pour the oil in the center of the flour and water (pour it little by little to adjust in order to obtain a homogeneous mixture), initially run with the help of a fork, then knead. Allow to rest a quarter of an hour in the refrigerator. Roll out the dough with a rolling pin to form a sheet of one cm. with a mold extract of each pizza round and place on parchment paper. Brush the surface of each pizza with a little oil mixed with water; sprinkle sage and rosemary and salt. Bake at 220 degrees for about twenty minutes.
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