Ingredients

• 500 g Fioriglut flour (or GF flour with wheat starch)
• 400 g water
• 7 g yeast
• 18 g oil
• 13 g salt

Directions

1. Mix flour, water, yeast and salt in a stand mixer with dough hook attachment.

2. Mix on low-med speed for 5 minutes

3. Add oil to the dough and mix on low setting for 2 minutes.

4. Cover dough bowl with towel and place in refrigerator to rest for 30 minutes.

5. Remove from fridge, break dough into 2 balls and place in air tight containers (or wrap in plastic film) for at least 3 hours/up to 24 hours.

6. When ready to use, dust work surface with flour, roll each ball into a ~10" crust and bake in a 500+ degree oven for 5 min.

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