Gluten-Free Pizza Dough with Caputo Fioreglut

Ingredients

• 500g Caputo Fioreglut Gluten Free Flour
• 400g warm water
• 17g salt
• 10g instant dried yeast
• 15g olive oil

Method

1. Place two-thirds of the water in a large bowl.
2. Bring the remaining third of water to a boil and add it to the cold water in the bowl.
3. Whisk the salt, yeast, and olive oil into the warm water.
4. If mixing by hand: pour the yeast mixture into the flour and stir until a dough ball forms.
5. Knead the dough for about 10 minutes until firm, smooth, and shiny.
6. Return the dough to the bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours.
7. Divide the risen dough into 4 equal portions of 225g each.
8. Leave the dough portions to rise in an airtight tray for 1-5 hours until doubled in size.
9. To shape, place a dough portion on a well-floured pizza peel.
10. Press and stretch the dough into a ¼ inch (5mm) thick base, avoiding the edges.
11. Gently shake the peel to ensure the base isn't sticking before adding toppings.