Boiling water: 55g
Cold water: 250g
Vegetable oil: 25g
1 x 400g Freebake gluten free pizza base mix
1 sachet Freebake dried yeast:

2) Mixing

Weigh the ingredients, in the order above, into a mixing bowl.
Mix thoroughly using a strong fork or spoon, then knead the mixture by hand until it is smooth and shape it into ball.

Place the dough onto a sheet of baking paper or a Freebake silicon baking sheet.
Cover with a clean cloth and allow the dough to rest for 5-10 minutes.

3) Rolling out

Once rolled out, a pizza base is delicate, so transferring it to the oven needs a bit of care.

On the baking paper or silicon sheet, roll the ball out into a circle or oval, about 5mm thick.

Lightly crimp around the edge

Slide the sheet onto a flat baking tray.

4) Proving

Cover with a clean cloth or plastic bag and place it in a warm place and allow the dough to rise for about 45-60 minutes, until it is about doubled in height.

5) Baking

Freebake gluten free pizza requires 2 baking stages: the first to partially bake the crust, which is followed by topping the base, then a finishing bake. Don’t be tempted to add the toppings to the dough before the first baking stage.

Place the baking tray into a preheated oven at 215C/420F/Gas Mark 7 and bake for 10-12 minutes.

While the base is baking, prepare the sauce and toppings of your choice. Chopped canned or fresh tomatoes mixed with some tomato puree and dried oregano makes a good sauce.

After this first bake, remove the baking tray from the oven and allow the pizza base to cool, still on the tray, the for a few minutes.

Spread the base with a 50/50 mixture of chopped tomatoes and tomato puree, and add your choice of toppings.

Immediately put the pizza back in the oven, and bake for a further 10-15 minutes

Changing texture

A softer, more open texture can be created by longer proofing, but don’t exceed 60 minutes or the base may collapse. Thin and crispy crusts can be produced by rolling the dough out more thinly and reducing proof time.

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