Easiest Gluten Free Pizza Base Recipe

What you will need:

• Kitchen scale
• Stone baking tray (optional)
• Rolling pin (optional)
• Danish dough whisk
• Large mixing bowl

Ingredients:

Makes 2-3 pizza balls (200g - 300g balls)

• 360g Wild Sourdough 1-to-1 AP Baking Flour or Caputo Gluten-Free Flour
• 7g Salt
• 7g Raw Sugar
• 5g Instant Yeast
• 300g water
• 30g olive oil 

Makes 4-5 pizza balls (200g - 300g balls)

• 560g Wild Sourdough 1-to-1 AP Baking Flour or Caputo Gluten-Free Flour
• 10g Salt
• 11g Raw Sugar
• 7g Instant Yeast
• 470g water
• 50g olive water

Instructions: 

Make sure to read through the instructions & watch the video at the end.

1. Combine all the wet & dry ingredients together & mix thoroughly for 5 minutes or until the dough comes together (as per the video). Making sure everything is well incorporated. 

2. Tip the dough out & divide into equal size balls. Small pizzas typically around 200g or large pizzas are 300g balls. Preheat your oven with a stone tray (optional) to 250 degrees. Oil each ball with some olive oil, let it rest for 30 minutes inside a tub with the lid on. It’s important not to let the ball dry out. 

3. Make the pizza: flatten or roll out each dough ball & top with your favourite toppings and bake on high (250 degrees) for 10-15 minutes or until golden & crispy. Enjoy!

Watch the WONDER PIZZA video instructions here:

PLEASE NOTE: The video uses our Wonder Bag premix, however you can make up your own premix using the recipe above.