I want to make a Gluten Free dough. How far in advance should I make it? Can it rest overnight or for 36+ hours like a regular dough?
Can this type of dough ONLY be rolled out? Or can it be manipulated stretched by hand?
I’ve had more success stretching by hand.
I’m using the Caputo Fioreglut flour and the recipe on the package.
Video guide that I followed.
Worked out great!
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