How to make a pizza using Gluten Free dough ballsUpdated 5 months ago
Unlike the gluten dough, prepared using a hand stretching method, the gluten free dough balls need to be rolled out.
When the dough is defrosted, remove it from the bag and place it in your container.
Wet your hands and rub the dough ball, covering it with your wet hands, essentially passing the water back onto the dough ball. There is no need to shape the ball; just cover it in water.
Please place it in your container and cover it until you're ready to use it.
Before you are ready to use the ball, wet your hands again and rub it one final time.
Pressing guide:
Sprinkle your work surface with Riceolina, or a similar gluten free product (not flour, as it can be too dry)
Cover your hands in an oil. I use Olive oil, but if you prefer a flavourless oil, use that, rub the ball as in the method a
Press out until the ball is around 15cm in diameter, leaving a little crust at the edge. This will puff up during the bake.
Switch to a short rolling pin (or a jam jar if you don't have a short pin) and roll it out to around 30 cm; try to avoid rolling over the crust.
Roll 90º every so often to ensure a level base and to ensure the base doesn't stick to the work surface.
When you've reached 30cm in diameter, the dough is ready to top.
Launch using Riceolina to prevent the dough ball from sticking to the pizza peel/paddle.
Note 1: The dough may have some cracks; this is normal, but with practice, they can be reduced considerably.
Note 2; Allow the dough to warm through fully, it will increase in size which provides a great visual guide for you.
Check out our short video on how to roll out and handle Gluten Free dough balls.