Here’s the gluten free pizza dough you’ve been looking for! It produces pizza bases that are puffy, doughy and a little bit chewy, with deliciously crisp edges.
2/3 cup cold tap water (160ml)
1/2 cup boiling water (125ml)
2 Tbsp olive oil
2 tsp Edmonds Instant Yeast
1 1/2 tsp salt
1 tsp apple cider vinegar
2 2/3 cups Edmonds Gluten Free Self Raising Flour (375g) + extra for dusting
1 tsp xanthan gum
Olive oil, to drizzle over crust
In a large bowl, whisk together cold water and boiling water. Whisk in oil, yeast, salt and vinegar. Add flour and xanthan gum and mix with a spatula to form a sticky dough.
Cover with a clean tea towel and leave for 30 minutes (dough will only rise a little bit). Preheat oven to 250oC fan bake. Place two large oven or pizza trays in the oven to preheat.
Lay two pieces of baking paper (about the same size as the trays) on a work surface. Dust with flour.
Dust your hands with flour and scoop half of the dough out of the bowl. Shape dough into a ball, then place on one of the pieces of baking paper and press down with your palm to flatten a little.
Push the dough out with your fingers and the heel of your palm to create a thin (about 3mm) pizza base; this will likely take a few minutes. Dust with a little extra flour if needed. Don’t flatten/press down on the edges completely - they should be a little higher than the rest of the base. Avoid using a rolling pin as this flattens the edges too much.
Form another pizza base on the second piece of baking paper, using the remaining dough.
Spread bases with pizza sauce and add your chosen toppings. Drizzle the edges of the pizza with olive oil. Bake for 12 minutes, or until bases are pale golden and crisp on the edges. Leave for a couple of minutes before slicing and serving.
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