Follow this gluten free pizza dough recipe for amazing tasting pizza that’s easy to get right every time. This dough is best made with a stand mixer and proving for 48hours. Measurements are in grams are imperative for consistent pizza dough.
You Will Need
- 304 gms Well and Good Self Raising flour
- 200 gms Well and Good Pastry flour
- 4.5 gms active dry yeast
- 9 gms fine sea salt
- 5 gms extra virgin olive oil
- 225 gms ice water
- 70 gms lukewarm water
- In a small bowl mix yeast with lukewarm water vigorously for 30 seconds.
- Place flours in stand mixing bowl.
- Mix on low speed gradually adding 225gms of ice cold water – leave about 2 teaspoons.
- Add yeast mixture to mixing bowl – pour leftover cold water into yeast bowl and give it a swirl then put into mixing bowl. Mix for a minute on low speed.
- Stop and scrape dough from hook and use spatula to push any un-mixed flour into forming dough ball. Use ½ teaspoon of water if necessary to assist with getting flour from bottom of bowl.
- Add salt and mix for a minute on low speed. Stop and scrape dough from hook.
- Add oil and mix for 1-2 minutes on lowest speed until oil has absorbed into dough.
- Transfer from bowl onto an unfloored surface (not wood) and begin kneading for 2-3 minutes.
- Transfer into a bowl and cover with gladwrap and place in fridge for 24 hours.
- Remove from fridge and place in mixer for 30 seconds on a low speed to de-gas dough.
- Weigh dough on scales and divide by 4 (this recipe makes for medium size pizzas) then use pastry cutter and begin balling dough. Balling dough involves using both hands to pick up piece of dough and start forming into bowl (sounds simple). You want to have your knuckles nearly touching when creating a ball so there is a small air pocket underneath. Repeat 3 times (or if you want larger pizzas divide by 2).
- Place dough balls onto pizza tray and cover with glad wrap for 24 hours.
- Remove from fridge and let it come to room temperature (or 18 degrees celcius)
- Grab one of your dough balls and place it onto a wooden paddle (if you’re feeling adventurous!) or directly onto a pizza tray.
- Ensure you use a quality fine rice flour for dusting when rolling
- Add your toppings and cook!
A big thanks to Leigh from Doreen for sending us this pizza dough recipe.