Anna Crucitt's Gluten-Free Pizza Dough

Instructions

• 1

  In a large bowl, mix flour and yeast with your hand. Add cold water to flour and mix until most of the water is absorbed. Sprinkle half of the salt and mix completely. Then sprinkle the remaining salt and mix again. This will help prevent salt deposits.

  Tip: Wear a glove to prevent dough sticking to your hand.
• 2

  Add half of the olive oil and mix. Then add the remaining oil and mix completely.

• 3

  Form a ball with the dough and leave it in the mixing bowl covered and sealed for 1 to 2 hours on the counter at room temperature. If planning to use the dough in more than 2 hours, place bowl in the refrigerator to rise.

• 4

  Portion and shape the dough on a lightly floured surface into 3 balls at 10½ oz each. Place on a floured tray and dust with flour. Cover with plastic wrap and put in refrigerator until ready to use.

  Tip: Dough will keep 4 to 7 days.
• 5

  If par baking the shell first, use Wood Fired setting on the Smart Oven® Pizzaiolo. Set the darkness setting to Darker and the Timer to 1½ minutes. This can take up to 20 minutes.

• 6

  Once the oven has preheated, using extra flour, press dough on the counter from the center towards the crust into a 10-inch round. Transfer onto the peel and drizzle a little oil around the edge. Spread with your fingers to oil the crust.

• 7

  Cook for 1½ minutes. The base is now ready to top.

  Tip: Return the par baked topped pizza to the oven on the Wood fired setting for a further 1½ minutes. If not par baking, cook the topped pizza on the manual setting. Deck temperature 700°F, Top temperature 600°F, Top control set to Crust only, for 3 to 4 minutes, rotating pizza after 1½ minutes.