Gluten Free Pizza Dough
Ingredients for Gluten Free Olive Oil Dough
1 and 1/3 cup of warm water (check for prefered temp on yeast package)
1/2 tablespoon = 5 grams of Granulated Yeast
1/2 tablespoon Kosher salt
1/2 tablespoon granulated sugar
1/8 cup extra virgin olive oil
3 and 1/4 cups = 460 grams of Gluten free multi-purpose flour
Directions for Gluten Free Olive Oil Dough
In a medium bowl, measure out flour and salt, set aside.
In a large lidded bowl/food container add water, yeast, sugar, and olive oil. Stir gently if yeast clumps. Add flour/salt and mix together using a wooden spoon. It should only take a minute or so to encorporate.
Cover, but not seal airtight, and let rest 2 hours at room temperature. Dough should rise about 25%. Dough can be used immediately after the initial rise or store in refrigerator up to 12 days.
Preheat oven and pizza stone (medium rack) to 350 degrees F.
Using pre-prepared olive oil dough, dust hands with flour and pull off a baseball sized piece of dough. Place the ball dough on a lightly floured counter and flatten dough with your hands and make a circle about 6 inches around and 1/8 inch thick.
Place rolled out dough onto a pizza peel (covered with corn meal or gluten free flour) or non-rimmed baking pan with parchment paper.
Cover the pizza dough with 1 Tbsp of tomato sauce and your favorite pizza toppings.
Slide the pizza onto the preheated pizza stone. Bake for 12-15 minutes until cheese is melted and slightly browned.
Recipe courtesy of FoodandGladness.com