BEST gluten free pizza dough I've ever had. The expensive imported flour is key. Don't skip it.
Mix all ingredients for 10 minutes with a dough hook until smooth and sticky. Scrape down as needed.
Divide into 8 balls and wrap tightly in plastic wrap. Place in refrigerator and let rest for 12 to 72 hours.
Press into a very thin crust being sure to thoroughly flour the board. Leave a slightly thicker edge.
Before adding toppings, cook on very hot pizza stone for a minute or so to set the bottom and make it easier to launch when it has toppings. This can be done well ahead of time.
Add toppings and bake in pizza oven as you normally would.
Ingredients
Directions
Mix all ingredients for 10 minutes with a dough hook until smooth and sticky. Scrape down as needed.
Divide into 8 balls and wrap tightly in plastic wrap. Place in refrigerator and let rest for 12 to 72 hours.
Press into a very thin crust being sure to thoroughly flour the board. Leave a slightly thicker edge.
Before adding toppings, cook on very hot pizza stone for a minute or so to set the bottom and make it easier to launch when it has toppings. This can be done well ahead of time.
Add toppings and bake in pizza oven as you normally would.