Gluten-free Pizza Dough

• 60 g water
• 1.5 tsp gluten-free dried baker's yeast (6 g)
• 1 tsp caster sugar
• 180 g brown rice flour
• 225 g glutinous rice flour
• 1 tsp salt (5g)
• 45 g melted deodorised coconut oil
• 225 g water

1. This recipe makes 3 balls of dough weighing around 250 g each (pizzas with a diameter of 25 cm).
2. Warm the water in the microwave to between 38°C and 40°C. Be careful not to let the water get too hot as this may deactivate the yeast. Rehydrate the yeast with the water and add the sugar. Mix with a whisk. Leave to rest for 5 minutes. The yeast should be dissolved.
3. Prepare the dough by hand in a large bowl or in a food processor fitted with a kneading tool. Knead for around 3 minutes in total.
4. In the food processor: knead the dough on a slow speed, slowly adding your water/yeast/sugar mixture to your two types of flour, the salt and the oil. Mix for 1 minute. Bring the water to the boil in a saucepan, then pour it into the bowl of the food processor. Knead for 2 minutes on a medium speed. The dough should be sticky. Place the dough on a table lightly floured with glutinous rice flour. Work the dough with the palm of your hand for 1 minute and divide it into three equal-sized pieces.
5. If you’re kneading by hand: pour the two types of flour, salt and oil into a large bowl. Add the water/yeast/sugar mixture and mix with a wooden spatula for 1 minute. Bring the water to the boil in a saucepan, then pour it into the bowl. Mix the water in gently with a wooden spatula, then stir vigorously for 2 minutes. The dough will remain sticky. Place the dough on a table lightly floured with glutinous rice flour. Work the dough with the palm of your hand for 1 minute and divide it into three equal-sized pieces.
6. If needed, use the brown rice flour to dust your work surface and the underside of the dough. This will stop the dough from sticking and make it easier to roll out. Roll out your balls of dough, making sure each one is around 25 cm in diameter. You can pull up the edges to create a crust. Leave your pizzas to rest on the table for 15 minutes to allow the yeast to react. Prick the dough all over with a fork.
7. Turn on your oven and let it preheat (about 7 minutes on the highest setting). You need to get the rotating stone up to a temperature of 250°C. Once this temperature has been reached, turn your oven onto the lowest setting. Dust the pizza peel lightly with rice flour. Carefully slide the peel under the pizza dough or rotate the dough onto the peel.
8. Add the ingredients of your choice to the pizza dough on the peel.
9. Place the pizza in the oven and bake for around 5 minutes, turning regularly with the knob on the side of the oven to ensure it cooks evenly.
10. Using the peel, take the pizza out of the oven and slide it onto a serving plate. Slice, serve and enjoy!

Tips: You'll find brown rice flour in organic shops and glutinous rice flour in Asian supermarket or online. For this recipe to work, you need to use the exact types of flour and quantities listed. Do not substitute them. You can substitute the coconut oil with olive oil. If you don't have a thermometer to check the dissolving temperature of the dried yeast, you can dip your finger in the water. If you can keep your finger in the water without discomfort for around ten seconds, the temperature is likely within the desired range. If you have an infrared thermometer, measure the cooking temperature on the rotating stone: 250°C.