Gluten-Free Pizza Dough
Our Gluten-Free Pizza Dough, so that no one has to miss out on a good homemade pizza. Light, crispy and easy to make at home with a bread machine, it is the perfect base for building your favourite pizza with any topping.
Servings 4 people
Ingredients
- 250 g Gluten-free flour Schär Mix B
- ½ Fresh yeast cube (12.5 g)
- 250 ml Water
- 2 tablespoons Picual EVOO
- A pinch of salt
Instructions
- Mix the dry ingredients.Mix the flour with the yeast.
- Warm the water.Heat the water for 2 minutes over medium heat, without letting it boil.
- Form the dough.In a bowl, mix the flour with the yeast, the warm water and the oil. Add a pinch of salt.
- Knead in the bread machine.Place the dough in the bread machine and let it knead until it comes together (the time depends on the model).
- Roll out and top.Remove the dough, roll it out on a work surface and add your favourite pizza toppings to taste.
Gluten-free dough is stickier than traditional dough; moisten your hands with water or EVOO before rolling it out.
Notes
- We chose Picual, an EVOO with notes of tomato plant, ideal for enhancing the flavour of the tomato on the pizza.
- Preheat the baking tray or pizza stone well before baking, so the base turns out crispy rather than chewy.
- The dough can be frozen once rolled out (unbaked) so it is ready for another day.
- If you have leftover dough, it can be frozen already shaped into a ball, ready to thaw and roll out another day.