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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.