Name: Gluten Free Pizza Dough
Prep time: 20 min
Ingredients: 150ml water; 100ml vegetable oil; 2 x 60g eggs; 500g gluten free flour; Pinch of salt

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Assemble The Bakery Chef™ Hub, fitted with the dough hook attachment. Combine water, oil and eggs into the bowl. Add the flour and salt. Mix on KNEAD setting until combined. Turn out onto a lightly floured bench and knead lightly or until mixture just comes together and a dough ball forms
Place dough ball into a lightly oiled bowl, cover with cling film or a clean cloth. Set aside and let rest for 15 minutes
Divide dough as required, roll out thinly and top with your favourite pizza toppings

Tips & Hints:

Freeze for up to 8 weeks, double wrapped in plastic wrap

Assemble The Bakery Chef™ Hub, fitted with the dough hook attachment. Combine water, oil and eggs into the bowl. Add the flour and salt. Mix on KNEAD setting until combined. Turn out onto a lightly floured bench and knead lightly or until mixture just comes together and a dough ball forms
Place dough ball into a lightly oiled bowl, cover with cling film or a clean cloth. Set aside and let rest for 15 minutes
Divide dough as required, roll out thinly and top with your favourite pizza toppings

Tips & Hints:

Freeze for up to 8 weeks, double wrapped in plastic wrap

Assemble The Bakery Chef™ Hub, fitted with the dough hook attachment. Combine water, oil and eggs into the bowl. Add the flour and salt. Mix on KNEAD setting until combined. Turn out onto a lightly floured bench and knead lightly or until mixture just comes together and a dough ball forms
Place dough ball into a lightly oiled bowl, cover with cling film or a clean cloth. Set aside and let rest for 15 minutes
Divide dough as required, roll out thinly and top with your favourite pizza toppings