INGREDIENTS

MAKES 4 x PIZZA BASES

• 685ml LUKE WARM WATER
• 32G PSYLLIUM
• 42G OLIVE OIL
• 500G NODO PLAIN FLOUR
• 7G INSTANT DRY YEAST
• 10G SALT
• 10G RAW SUGAR
• 13G XANTHAM GUM

METHOD

1. IN A MIXING BOWL, SOAK PSYLLIUM AND LUKE WARM WATER TOGETHER FOR A MINUTE OR TWO.
2. ADD OLIVE OIL AND THE REST OF THE DRY INGREDIENTS.
3. USING A DOUGH HOOK, MIX ON SLOW SPEED FOR 2 MINUTES. SCRAPE DOWN. MORE WATER CAN BE ADDED IF THE DOUGH IS REALLY DRY (APPROXIMATELY ONE TABLESPOON).
4. FURTHER MIX THE DOUGH ON MEDIUM SPEED FOR 3-4 MINUTES. THE DOUGH WILL BE STICKY TO TOUCH.
5. COVER THE DOUGH WITH CLING WRAP AND PUT IN THE FRIDGE TO REST.
6. AFTER AN HOUR, PULL OUT THE DOUGH FROM THE FRIDGE AND TRANSFER TO A FLOURED BENCH.
7. DIVIDE THE DOUGH INTO 4 OR CAN BE WEIGHED (AROUND 300 GRAMS) FOR THIN AND CRISPY CRUST OR DIVIDE INTO 3 FOR (AROUND 400 GRAMS) FOR A THICKER CRUST. 
8. SHAPE THE DOUGH INTO A BUN.
9. COVER WITH CLING WRAP TO PREVENT FROM DRYING UP.
10. ROLL THE DOUGH ONE BY ONE AROUND 10-11 INCH OR 25-28cm. USE FLOUR TO PREVENT FROM STICKING ON THE ROLLING PIN AND IN THE BENCH
11. DOCK THE DOUGH USING A FORK.
12. TRANSFER IN AN OIL SPRAYED TRAY OR PIZZA TRAY. REMOVE EXCESS FLOUR ON TOP OF THE DOUGH
13. PROOF BY COVERING WITH DUMP CLOTH AND PUT IN A WARM PLACE. THIS MIGHT TAKE AROUND 45-60 MINUTES
14. PREHEAT THE OVEN TO 190 DEGREES FAN ON. PREPARE BAKING TRAY OR PIZZA TRAY
15. BAKE FOR AROUND 15 MINUTES.
16. AFTER BAKING, LET IT COOL DOWN AND SET FOR AT LEAST 30 MINUTES BEFORE PUTTING SOME FILLING.
17. ENJOY WITH YOUR FAVOURITE TOPPINGS!