Directions
- 1Add gluten-free flour, salt, yeast, and sugar to a bowl.
- 2Mix the dry ingredients.
- 3Add water and olive oil to the dry ingredients.
- 4Mix it into a paste, trying to work out any clumps, for three to five minutes.
- 5Cover the dough and place it in the fridge for 30 minutes to firm up.
- 6Spray the dough and your hands with olive oil.
- 7Form the dough into a ball.
- 8Put the dough ball into a container and store it in the fridge for up to 24 hours.
- 9Remove the dough from the fridge one to two hours before you want to make pizza.
- 10Cover the dough in flour.
- 11Start in the center of the dough and press outward, trying to get it as thin as possible while leaving room for the crust.
- 12Add olive oil around the rim and a very light layer of sauce in the middle.
- 13Par-bake the pizza in the oven at 550 degrees Fahrenheit for six to eight minutes until it starts getting brown.
- 14Add the rest of your toppings, including cheese and pepperoni.
- 15Throw 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
- 210 g Water
- 3.75 g Instant yeast
- 6.25 g Salt
- 10 g Olive oil
- 5 g Sugar
- Sauce
- Cheese
- 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.
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