Makes 2 (12-inch) pizzas
- 500 grams Caputo Fioreglut Gluten-free Flour
- 400 grams water
- 1 teaspoon active dry yeast
- 17.5 grams olive oil
- 12.5 grams salt
- In a stand mixer bowl or other large bowl, whisk together the dry ingredients.
- Pour in the water and olive oil.
- Blend until very well mixed. I use oiled hands.
- Scoop the dough into a ball and drizzle with olive oil. Roll it around to coat the dough and the sides of the bowl with a thin layer of oil.
- Cover the bowl loosely with plastic wrap and refrigerate for 48 hours.
- Remove from fridge 2 hours before ready to cook.
- Bake somewhere between 450-550-F until browned spots appear on the bottom of the pizza.
No Comments