Group 1
Ingredient
KG
GLUTEN FREE PASTRY MIX
2.500
Salt
0.050
Sugar
0.050
BAKELS INSTANT ACTIVE YEAST
0.050
Total Weight: 2.650
Group 2
Ingredient
KG
Egg
1.850
Water (variable)
1.850
0.150
Total Weight: 3.850
Place Group 1 together in mixing bowl fitted with a dough hook. Mix Group 2 together and add to Group 1. Mix well 2-3 minutes Remove and kneed into a ball. Place in a bowl and cover with a cloth. Let sit in a warm place for 1 _ hours. Punch down and roll out to fit pizza pan. Bake at 200¡C - 210¡C for 20 - 25 minutes dependant on oven.
Use rice flour or corn flour for dusting.
