And here is the fluffiest gluten free pizza dough I've ever tried! I tried many recipes, and while all these recipes gave very bad tasting results, I decided to find mine on my own, and it did work!
Once again, "unless you are a pizza, the answer is yes, I can live without you". Bill Murray
You will need
300ml water
300g GF flour (I use 250g bakers flour and 50g buckwheat or traditional bakers flour)
1 packet dry yiest
2 Tbs. EVOO
1 tsp. Himalaya salt
Instructions
Preheat oven to 250°C
Place water and yiest in the bowl. Mix 2min30/ 37°C/ Speed 1
Add remaining ingredients. Activate the knead option for 4min30
Remove the dough and divide it into 2 balls (each ball will make a 20x20 pizza)
Sprinkle some flour and roll out to make a dough circle
Place the dough onto a pizza trail
Add favorite toppings and cook for 20min (lower rack)
Enjoy!
PS: The result is better with a pizza stone
PS: unused dough can be frozen and used another day
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