Gluten-Free Thick Crust Dough for Convection Oven
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- Cooking Time: -
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- Yield: 8 servings
Before working with the yeast or flour, we need to make a slurry with our seeds. To do so, pour two tablespoons of boiling water over the ground seeds and stir vigorously until it becomes a thick paste.
Now, stir together warm water and yeast, stir to combine and let stand. After 5-10 minutes the mixture should have taken on a creamy appearance. Add olive oil.
Put flours and salt sifted together in a large bowl. Add seed paste and incorporate into flour. When yeast is ready, pour into flour and seed mixture and stir with a wooden spoon until it all comes together into a soft dough. Adjust the texture by adding more flour or water until dough is pliable but not too sticky.
Cover loosely with plastic wrap or a kitchen towel and let rise in a warm place for about 1 hour. Divide risen dough into two equal portions.
To use dough later, wrap portions and keep in the refrigerator for up to three days.
For immediate use, place room temperature dough on baking trays and roll into ½” thick crusts with a slight rim around the edge. The rim is optional but does provide a nice edge to the pizza. Once rolled out, cover again and let rise for another 20-30 minutes.