Vito Iacopelli GF Pizza Dough #1

This is the one from the YT video from 2019 (https://www.youtube.com/watch?v=T5xCjRDgSTg). Should make six 12" pizzas (285 g dough balls), so feel free to scale as desired. This recipe is scaled to actual size of a Caputo 00 GF flour bag (1000 g) and leaves 100g of flour for dusting and working.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

(NOTE) Use Caputo or another 00 milled gluten free flour, normal milled ones will not work.

Step 2

Add half the water to stand mixer bowl, followed by yeast, honey, oil, and the first part of flour. Beat with whisk on low until combined, then add the remaining water and beat with whisk on high until the mixture is completely smooth.

Step 3

Cover the bowl and allow the mixture to rest for 20 minutes at room temperature.

Step 4

In a separate bowl, mix the remaining flour with the salt and psyllium husk until thoroughly distributed.

Step 5

Switch to the beater attachment and slowly add the flour/salt mix while beating on low speed. Once the flour is added, beat for 10 minutes on low speed followed by 5 minutes at high speed.

Step 6

Grease a large bowl with olive oil and transfer the dough to the bowl. Cover and rest for 1 hour at room temperature.

Step 7

Grease your hands with olive oil, separate the dough into ~285g balls, then flatten the balls into disks about 1" thick. Wrap the disks in plastic wrap and proof for 8 hours. If proofing longer, transfer to fridge.

Step 8

Flour both sides and press out a crust with your fingers before stretching with a pastry roller. Flip often to prevent tearing.

Step 9

Parbake the crust until small spots of browning appear, then remove and make pizza as normal from there.