Gluten-free pizza dough

600 g gluten-free pizza flour (e.g. Caputo Fioreglut)

2 tsp ground psyllium husk

450 ml water

5 g yeast

crumbled

1 tsp runny honey

2 tsp salt (about 12 g)

2 tsp olive oil

Some olive oil

Combine the flour and psyllium husk in a bowl. Stir the water, yeast and honey together well and leave to swell for about 10 minutes. Mix the liquid into the flour. Add the salt and olive oil, then knead into a dough. Divide the dough into four portions, brush with olive oil, wrap loosely in cling film and leave to proof in the refrigerator for between 12 and 18 hours.

Take the portions of dough out of the refrigerator and leave to rest for about 30 minutes. Put the pizza steel into the cooking space and preheat to 350 °C using the Professional pizza mode. Sprinkle some gluten-free flour on the work surface. Unwrap the first piece of dough, place on the floured work surface and, using your fingers, press the dough from the centre outwards to form an outer crust. Turn the dough over, work it again from the centre outwards until the base is about 5 mm thick.

Action

(Pre-)heat cooking space to 350 °C with No operating mode

Top the pizza dough with toppings of your choice. Brush the crust of the pizza with olive oil. Carefully but quickly slide the pizza onto the pizza peel, transfer straight onto the preheated pizza steel in the cooking space and bake for about 4 minutes until crispy.

Put the pastry in

No operating mode 350 °C for 4 Mins