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
- IN A MIXING BOWL, SOAK PSYLLIUM AND LUKE WARM WATER TOGETHER FOR A MINUTE OR TWO.
- ADD OLIVE OIL AND THE REST OF THE DRY INGREDIENTS.
- 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).
- FURTHER MIX THE DOUGH ON MEDIUM SPEED FOR 3-4 MINUTES. THE DOUGH WILL BE STICKY TO TOUCH.
- COVER THE DOUGH WITH CLING WRAP AND PUT IN THE FRIDGE TO REST.
- AFTER AN HOUR, PULL OUT THE DOUGH FROM THE FRIDGE AND TRANSFER TO A FLOURED BENCH.
- 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.
- SHAPE THE DOUGH INTO A BUN.
- COVER WITH CLING WRAP TO PREVENT FROM DRYING UP.
- 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
- DOCK THE DOUGH USING A FORK.
- TRANSFER IN AN OIL SPRAYED TRAY OR PIZZA TRAY. REMOVE EXCESS FLOUR ON TOP OF THE DOUGH
- PROOF BY COVERING WITH DUMP CLOTH AND PUT IN A WARM PLACE. THIS MIGHT TAKE AROUND 45-60 MINUTES
- PREHEAT THE OVEN TO 190 DEGREES FAN ON. PREPARE BAKING TRAY OR PIZZA TRAY
- BAKE FOR AROUND 15 MINUTES.
- AFTER BAKING, LET IT COOL DOWN AND SET FOR AT LEAST 30 MINUTES BEFORE PUTTING SOME FILLING.
- ENJOY WITH YOUR FAVOURITE TOPPINGS!