BEST gluten free pizza dough I've ever had. The expensive imported flour is key. Don't skip it.
500 g Antimo Caputo Gluten Free Pizza Flour
200 g distilled water
200 g tap water
13 g salt
10 g extra virgin olive oil
10 g instant dry yeast
2 tbsp gf dough enhancer
1
Mix all ingredients for 10 minutes with a dough hook until smooth and sticky. Scrape down as needed.
2
Divide into 8 balls and wrap tightly in plastic wrap. Place in refrigerator and let rest for 12 to 72 hours.
3
Press into a very thin crust being sure to thoroughly flour the board. Leave a slightly thicker edge.
4
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.
5
Add toppings and bake in pizza oven as you normally would.
Ingredients
500 g Antimo Caputo Gluten Free Pizza Flour
200 g distilled water
200 g tap water
13 g salt
10 g extra virgin olive oil
10 g instant dry yeast
2 tbsp gf dough enhancer