Gluten free pizza dough recipe

Makes 2 pizza bases 

Ingredients :

250g 01 Flour Blend

200g water (body temp)

10g olive oil

6g salt

2g instant yeast

Method :

-Mix together dry ingredients and water until dough forms (can use spatula or stand mixer).

-Add the oil and mix until all combined.

-Rest dough in fridge for 20 minutes.

-Divide in half (235g per piece)

-Use a light dusting of rice flour to shape into a ball.

-Wrap individually in cling film and return to the fridge for a minimum of 4 hours. (12 to 18 hours is the perfect window to bake the pizza dough).

-Remove from fridge 30 mins before baking.

-Use rice flour to gently shape your ball into a pizza base, taking care not to deflate the crust. (This takes some practice but it’s worth it!)

-Top however you like and bake in your pizza oven. 

I can’t give baking times or temps as pizza ovens and personal tastes vary wildly. A little trial and error will get you the best results.

 

To bake in a normal home oven I would recommend…

-Brushing the crust with a little oil before baking.

-Preheat the oven and baking surface for at least 30-40 minutes before baking.

-Use a pizza stone/pizza steel.

-Use the grill setting to get a well coloured crust.

-Avoid pre shredded mozzarella (unless you’re covering with lots of toppings) as it will likely brown quicker than the crust.