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GF Pizza
In bowl stir together:
14 oz warm water 1 oz olive oil 5 g (0.15 oz) psyllium powder 1 T yeast 1 t salt mix vigorously Add in gradually and mix vigorously until very smooth: 14 oz GF flour blend Let rest and stretch and fold in the bowl or knead until it forms a perky ball and is very smooth. Taking about 20 minutes total. Rise in 1/2 gal jar to 150% of its original volume. (Not doubled, but half again.) Form with damp hands on damp surface. Using or transferring to silpat is ideal. Rub top with olive oil. Transfer to the stone by flipping the silpat and peeling off from the hot stone. Bake on pizza stone without the toppings until underside looks a bit crisped. Add toppings and bake until fully crisped.
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