Gluten-Free Pizza Base (The Bakermans Flour Method)
This pizza dough is made using the The Bakermans gluten-free bread flour mix. The dough is soft and slightly sticky, relying on hydration and gentle handling rather than kneading. The result is a light base with a crisp underside and a soft, open interior.
Ingredients
- 300 g The Bakermans Gluten-Free Bread Flour
- 6 g salt
- 5 g fast-action yeast
- 1 tsp sugar
- 15 g olive oil
- 300-330 ml warm water
Instructions
- In a large bowl, combine the flour, salt, yeast and sugar, mixing well.
- Add the olive oil and warm water, then mix until fully combined. The dough will appear loose at first.
- Leave to rest for 5–10 minutes. As the psyllium hydrates, the dough will thicken and become easier to handle.
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