Since I am on a gluten free diet I was searching for the perfect pizza dough. All the time I was thinking that there is some recipe formula wich will triumph with the amazing pizza taste, and then, unexpetidely I heard one trick and decided to try. The doug is prety much the same like the dough I use to make but one thing in a preparation was different. At the first sign, I wasn’t thinking that it will work, but it is and now I can’t imagine to make pizza othe way.
There is no secret ingredient, everything you have to do is to leave the dough in a refrigerator overnight. In a cold place the dough will rise gradually and slowly and it will be perfect when you put it in the oven.
Add water, sugar and yeast in abowl. Mix well and leave the yeast to get activated.
Add oil, salt and 350g of flour and mix well with a mixer.
Put the rest of the flour on the working surface, and transfer the dough on it.
Knead the dough until all the flour disappear.
Divide the dough into 6 equal parts and form the small round flat parts. Oil some casserole and place the dough into it. Cover with a wet kitchen towel and leave it in refrigerator overnight.
Heat the oven on 300°C (if your oven can't be heated to 300°C, heat it as much as possible), take out of the freezer one part of the dough, roll it out, put your favourite ingredients over it and bake for about 10-15 minutes
Ingredients
I used Schär Mix B flour for the dough. I am sure that it will work also with other gluten free flour, but I can’t guarantee.