At last! A recipe for gluten-free pizza dough that we genuinely love. Pizza for everyone!
Ingredients:
- 1½ teaspoons (5 grams) instant dry yeast
- 1 cup (240 grams) warm water (110°F to 115°F)
- 1 tablespoon (12 grams) extra-virgin olive oil, plus more for greasing
- 2⅓ cups (300 grams) Capital Fioreglut Gluten-Free Flour plus more for dusting (not suitable for people allergic to wheat)
- 1½ (8 grams) teaspoon fine sea salt
Instructions:
Step:No:01
Sprinkle the yeast on top of the warm water in a small basin. Give it one quick stir and leave it to prove for ten to fifteen minutes. Pour in one spoonful of oil and mix to blend.
Step:No:02
Mix the flour and salt together in a big bowl. Add the yeast mixture to the ingredients and stir with your hands (see Note) until a shaggy dough forms. Transfer the dough to a surface that has been lightly floured. Using floured hands, knead dough until smooth, about 3 minutes.Step:No:03
Apply some olive oil grease to a big, separate basin. Once the dough has doubled in size, shape it into a ball, put it in the greased basin, cover it with plastic wrap, and let it sit for one to two hours.
Step:No:04
Split the dough into two equal spheres. Place in well-floured bowls or a proofing box, cover with plastic wrap, and leave for three to five hours, or until doubled in bulk.Step:No:05
Use as the foundation for your favorite pizza recipe, or freeze and keep for up to 3 months (then bring to room temperature when ready to use).
To Make a Pizza.
Step:No:01
Set the temperature of your regular oven to 500° or your pizza oven to 900°. Dust a pizza peel with flour, place a big sheet pan lined with parchment paper, or preheat a pizza stone in the oven.
Step:No:02
Place the dough onto the baking sheet or pizza peel that has been prepped. Starting from the interior, use your fingers to gently press a ¼-inch thick circular base toward the exterior, being careful not to rip the dough. Proceed in a circular manner until the crust reaches a width of 9 inches, with a 1-inch crust that remains unpressed by your fingertips. Before adding your toppings, give the pizza peel a little bounce to make sure the dough is not adhering to it.
Step:No:03
After you've topped your pizza, give it one more shake to make sure the topping isn't sticking. Put your pizza in the oven and cook for about two minutes, rotating it every 25 to 30 seconds, or until the dough has risen and started to lightly brown. Alternatively, place on a pizza stone and bake for 10 to 12 minutes, or until well-done.
Step:No:04
Serve the pizza right away after brushing the crust with olive oil.more details for recipes:https://themodernproper.com/gluten-free-pizza-dough
0 Comments