INGREDIENTS
500g of Ardor Gluten Free Pizza Flour
3tsp of dry yeast
1 ½tsp of salt
400ml of warm water at room temprature
3 tbsp of olive oil (roughly)
Ardor Rice flour (for dusting)
METHOD
For this recipe we recommend to use a stand mixer with a hook attachment for kneading however by hand is also achievable. This recipe will need to be started the day before you intend to use it.
Whisk flour and yeast together in your mixers bowl.
Add warm water and begin kneading with your mixers hook attachment.
Add olive oil and mix until rough dough forms.
Add salt and knead until smooth.
Next, remove the dough from your mixers bowl and place in another large bowl that will allow for the dough to double in size. Massage dough ball with olive oil.
Cover bowl with glad wrap and place in fridge to rest overnight.
The Next Day:
With oiled hands (or gloves) punch down and knead dough for two minutes.
Roll out dough into balls and place on lightly oiled tray.
Dust the tops of the pizza balls with rice flour.
Preheat oven or pizza maker.
Press out the dough into a thin circle, then apply toppings.
Cook for 7 minutes or until the edges brown.
