CORRECTION: unfortunately we have been advised that the yeast specified by our contributor for the Gluten-free Pizza Dough in issue 123 does include wheat flour. Huge apologies from all at Dish - please substitute Edmonds active yeast for the Edmonds Surebake Active Yeast Mixture.
Makes: 800 grams
INGREDIENTS
3 teaspoons Edmonds Instant Dry Yeast (NOT Edmonds Surebake Active Yeast Mixture)
405 grams gluten-free self-raising flour
20 grams psyllium husk
1/3 cup extra virgin olive oil
1 teaspoon each apple cider vinegar and table salt
275ml water
Remember that gluten-free pizza dough has a different texture than a wheat-based dough. Its texture is more like a short pastry.
METHOD
Breakmaker
Put the ingredients into the breadmaker in the order that they appear. Set the breadmaker to the dough setting — this will take about 2½ hours.
By hand or with a mixer
Put the yeast and flour in a large bowl and stir to combine. Put the remaining ingredients in a small bowl and stir to combine. Add the wet ingredients into the dry ingredients and stir to combine using a large metal spoon. Continue to knead in the mixer or by hand on a generously floured bench, for 10 minutes until smooth and loses its stickiness. Put the dough in a bowl, cover with plastic wrap and set aside in a warm place until it’s nearly doubled in size, about 1 hour.
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