
Ingredients
- 3 cups all purpose gluten free flour
- 1/2 tbsp active dry yeast
- 1 1/2 tsp sugar
- 1 1/2 tsp kosher salt
- 1 1/8 cups warm water (about 35°C)
- 1/4 cup +2 tablespoons extra-virgin olive oil (plus more for brushing)
- Your favorite pizza toppings
Procedure
- Add yeast to the warm water and allow the yeast to dissolve for about 5 minutes
- Whisk flour, sugar and salt in a separate bowl
- Make a well in the middle of the mixture and add the yeast mixture. Stir to combine.
- Add olive oil and mix until combined
- Continue mixing until it has a whipped appearance
- Transfer dough into an oiled container with a tight-fitting lid
- Place in a warm, draft-free area to rise until it's about 150% of its original volume (about an hour), or refrigerate up to 3 days
- Preheat oven to 400°F and place baking sheet inside
- Place dough on a lightly floured surface and sprinkle a bit more flour on the dough
- Knead until smooth and divide into 2 equal portions. Cover unused portion.
- Roll the other hald with a rolling pin. Sprinkle with more flour to avoid sticking
- Transfer to a large piece of unbleached parchment pepper and brush the top with olive oil.
- Transfer dough to the baking sheet in the oven and bake plain for 6-8 minutes, until the crust crisps underneathe
- Remove crust and let cool. Add you favorite pizza toppings and bake until any cheese has melted and the edges have browned and puffed.
- Let set for 5 minutes before slicing and serving.