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22
GLUTEN FREE
Makes 2 pizza bases
INGREDIENTS
240ml warm water
4g instant or active dry yeast*
20ml olive oil
310g gluten free our
1 teaspoon of salt
METHOD
1. In a liquid measuring cup, dissolve the yeast with warm water. Let stand until foamy,
about 5 minutes. (Note: if the yeast does not get foamy within 10 minutes, that means
that it is not active and you should toss it and start again.)
2. Place our and salt in a bowl. Make a well in the center. Pour in the warm water/ yeast
mixture and oil. Use your hands to mix until the dough comes together and is smooth.
Turn out onto a lightly oured work surface and knead briey.
3. Place dough a lightly oiled bowl and cover with plastic wrap. Set aside in a warm place
to prove for 30 minutes or until it doubles in size.
4. Turn dough out onto a lightly oured surface and knead for another 5 minutes or until
smooth and elastic. Divide dough in half and roll out pizza bases to desired size and
thickness. Sprinkle a little gluten free our on the bench before rolling to prevent dough
from sticking
5. preheat pizza oven to 260°C. Carefully transfer the pizza base to the peel and top with
sauce and desired toppings. Bake for 10-13 minutes or until the cheese is golden and
the base is crispy
*If using instant yeast, prepare as written. If using active dry yeast it must be proofed in
warm (40°C) water rst. Sprinkle the yeast into the warm water and once it gets foamy, it is
ready to use. All other dry ingredients can be mixed as written above.
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