Also Gluten Fee Pizza Dough recipe below
Preparation Time:
15 minutes - Makes 3 pizza bases
Ingredients:
- 375ml (1 1/2 cups) warm water
- 2 tsp (7g/1 sachet) dried yeast
- Pinch of caster sugar
- 600g (4 cups) plain flour
- 1 tsp salt
- 60ml (1/4 cup) olive oil, plus extra for brushing
- Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy.
- Combine the flour and salt in a large bowl and make a well in the centre.
- Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.
- Brush a bowl lightly with oil.
- Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
- Place in the prepared bowl and turn to coat in oil.
- Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
Notes
• You can prepare this recipe up to 1 hour before serving.
• Prep: 15 mins (+ 5 mins standing & 30 mins rising time)
Make your own Gluten Free Pizza Dough
Makes - 2 bases
Ingredients:
- 2 1/2 cups gluten-free pizza and pastry flour (we used Orgran brand)
- 7g sachet dried instant yeast
- Pinch salt
- 1 cup warm water
- 1 tablespoon olive oil
- Sift flour into a bowl. Add yeast and salt. Stir to combine.
- Make a well in the centre. Add water and oil. Mix to form a soft dough.
- Turn out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic.
- Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 45 minutes to 1 hour or until dough has doubled in size.
- Using your fist, punch dough down. Knead on a lightly floured surface until smooth. Divide dough in half (see note).
• You can freeze individual portions of dough. Wrap in plastic wrap and freeze for up to 3 months. Thaw in fridge overnight before using.
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Source: http://www.taste.com.au/recipes/21679/gluten+free+pizza+dough
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