Makes 2 (12-inch) pizzas
- 500 grams Caputo Fioreglut Gluten-free Flour, spooned and leveled *See note.
- 17.5 grams (1 tablespoon) Kosher Salt
- 2 teaspoons Instant Yeast, Also known as Rapid Rise or Bread Machine Yeast
- 400 grams (1 3/4 cups) Water, warmed to between 120°F-130°F
- 26 (2 tablespoons) grams Olive Oil
- In a large bowl, whisk together the dry ingredients.
- Pour in the warmed water (120°F-130°F) and olive oil.
- Mix with a spoon or blend on medium speed for 2 minutes.
- Cover with a lid and allow to rise for 2 hours.
- After 2 hours remove the dough from container and weigh. Divide the number on the scale by 2 and shape into equal dough balls.
- Place dough onto a sheet tray or dough rise container, lightly flour the top of the balls and cover with plastic wrap. Let sit for 3 hours for the second fermentation (or for a minimum of 2 hours and maximum of 4 hours).
- After 3-hours, roll out the dough for the pizza
cooking instructions: https://leopardcrustpizza.com/gluten-free-pizza/#gluten-free-pizza-techniques
Adapted from www.vindulge.com and www.wheatbythewayside.com
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