Gluten Free Pizza (Le5 Stagioni)

Adapted from le5stagioni.it

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• 195g Le 5 Stagioni Gluten free pizza flour
• 8g buckwheat flour
• 173 g water
• 1 g salt
• 10g olive oil
• 0.8g (1/4 tsp) active dry yeast

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1. Add the gluten free flour, buckwheat flour, and to a mixing bowl.
2. Add the oil to the water and mix.
3. Add 1/2 the water into the flour and mix.
4. Add salt to the rest of the water mixture and slowly mix into the dough.
5. Cover and rest for 20 minutes.
6. Place in the refrigerator until ready to use.
7. Shape into a 12 inch pizza
8. Before adding topping, par-bake at 450 for 5 minutes.
9. Add the cheese and cook until melted.