Gluten-Free Pizza
Directions
- 1Add gluten-free flour, salt, yeast, and sugar to a bowl.
- 2Add gluten-free flour, salt, yeast, and sugar to a bowl.
- 3Add gluten-free flour, salt, yeast, and sugar to a bowl.
- 4Mix the dry ingredients.
- 5Mix the dry ingredients.
- 6Mix the dry ingredients.
- 7Add water and olive oil to the dry ingredients.
- 8Add water and olive oil to the dry ingredients.
- 9Add water and olive oil to the dry ingredients.
- 10Mix it into a paste, trying to work out any clumps, for three to five minutes.
- 11Mix it into a paste, trying to work out any clumps, for three to five minutes.
- 12Mix it into a paste, trying to work out any clumps, for three to five minutes.
- 13Cover the dough and place it in the fridge for 30 minutes to firm up.
- 14Cover the dough and place it in the fridge for 30 minutes to firm up.
- 15Cover the dough and place it in the fridge for 30 minutes to firm up.
- 16Spray the dough and your hands with olive oil.
- 17Spray the dough and your hands with olive oil.
- 18Spray the dough and your hands with olive oil.
- 19Form the dough into a ball.
- 20Form the dough into a ball.
- 21Form the dough into a ball.
- 22Put the dough ball into a container and store it in the fridge for up to 24 hours.
- 23Put the dough ball into a container and store it in the fridge for up to 24 hours.
- 24Put the dough ball into a container and store it in the fridge for up to 24 hours.
- 25Remove the dough from the fridge one to two hours before you want to make pizza.
- 26Remove the dough from the fridge one to two hours before you want to make pizza.
- 27Remove the dough from the fridge one to two hours before you want to make pizza.
- 28Cover the dough in flour.
- 29Cover the dough in flour.
- 30Cover the dough in flour.
- 31Start in the center of the dough and press outward, trying to get it as thin as possible while leaving room for the crust.
- 32Start in the center of the dough and press outward, trying to get it as thin as possible while leaving room for the crust.
- 33Start in the center of the dough and press outward, trying to get it as thin as possible while leaving room for the crust.
- 34Add olive oil around the rim and a very light layer of sauce in the middle.
- 35Add olive oil around the rim and a very light layer of sauce in the middle.
- 36Add olive oil around the rim and a very light layer of sauce in the middle.
- 37Par-bake the pizza in the oven at 550 degrees Fahrenheit for six to eight minutes until it starts getting brown.
- 38Par-bake the pizza in the oven at 550 degrees Fahrenheit for six to eight minutes until it starts getting brown.
- 39Par-bake the pizza in the oven at 550 degrees Fahrenheit for six to eight minutes until it starts getting brown.
- 40Add the rest of your toppings, including cheese and pepperoni.
- 41Add the rest of your toppings, including cheese and pepperoni.
- 42Add the rest of your toppings, including cheese and pepperoni.
- 43Throw the pizza back in the oven for another six minutes, maybe with a broil if you like the char.
- 44Throw the pizza back in the oven for another six minutes, maybe with a broil if you like the char.
- 45Throw the pizza back in the oven for another six minutes, maybe with a broil if you like the char.
Ingredients
- 250 g Gluten-free flour
- 250 g Gluten-free flour
- 250 g Gluten-free flour
- 210 g Water
- 210 g Water
- 210 g Water
- 3.75 g Instant yeast
- 3.75 g Instant yeast
- 3.75 g Instant yeast
- 6.25 g Salt
- 6.25 g Salt
- 6.25 g Salt
- 10 g Olive oil
- 10 g Olive oil
- 10 g Olive oil
- 5 g Sugar
- 5 g Sugar
- 5 g Sugar
- Sauce
- Sauce
- Sauce
- Cheese
- Cheese
- Cheese
- Pepperoni
- Pepperoni
- Pepperoni
Equipment
BowlPizza peelOvenPizza stone/steelSpatulaPlastic wrapContainer
Tips
- This isn't like regular dough where you can stretch it on your knuckles, so keep flipping it, making sure there's enough flour so it doesn't stick.