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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Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!