Ingredients
Equipment
Method
- Combine the flour, yeast, salt and sugar in a mixing bowl and use a whisk to incorporate.1 ½ cups gluten free all-purpose flour, ½ packet instant yeast, ½ teaspoon sea salt, ½ teaspoon white sugar
- First, check to make sure your water temperature is between about 105-110°F (41-43°C) with a food thermometer if you have one, or just use fairly warm water but not hot. Add the warm water and oil to the dry ingredients and use a large spoon to incorporate until a solid ball of dough forms. If your dough is too dry, add a little more warm water; if it's too wet, add a little extra flour.½ cup warm water, 1 tablespoons olive oil
- Dust a flat surface or cutting board with flour and knead for a minute or two.
- Grease the same bowl you used for the dough with a little olive oil and then push the ball of dough around in the oil to coat the dough. Cover the bowl with a clean kitchen towel or a piece of plastic wrap and let the dough rise for about 45 minutes at room temperature or until it puffs up slightly and is visibly airy. If your room temperature is cool, you may need to place the bowl on a warming burner for a bit, or preheat the oven to its lowest temp and then place the bowl inside with the oven off and door slightly open.
- Pinch the dough to release the air inside and then use your dough right away or store in the fridge for up to 4 days or in the freezer for up to 2 months.
- If you'd like to make pizza crust, roll the dough out into a 12-inch crust on a flour-dusted surface using a rolling pin. Pinch the edges in a bit to form the crust, use a fork to poke holes all around the middle of the crust to avoid air bubbles while cooking, and then grease the dough with a thin layer of olive oil. Place your crust on a parchment paper lined baking sheet and top with pizza sauce, shredded mozzarella, and any toppings you'd like. Bake at 425°F (218°C) for 14-16 minutes or until the crust and cheese turns golden brown. Enjoy!
Nutrition
Notes
Flour: Keep in mind that different GF flours may produce different results. I tested with Bob's Red Mill Gluten Free 1 to 1 Baking Flour and it worked well.
Yeast: This pizza dough recipe works best with instant yeast, but active dry yeast can also work in a pinch.
Storage: Pizza dough will stay fresh in an airtight container in the the fridge for up to 4 days, or you can freeze pizza dough for up to 2 months.
