A Taste of Calor: Pizza Dough by Chef Gearóid Lynch

The summer nights are getting closer and what better way to enjoy the longer evenings than with a homemade pizza. Not only is it the perfect dish for some al fresco dining but it is a great one to get the whole family involved.

This recipe from Calor customer, Chef Gearóid Lynch from The Olde Post Inn in Co. Cavan, is a quick and easy family-favourite that everyone can enjoy!

See below for the full recipe details:

Pizza Dough

Makes 2 X 20cm pizzas

Ingredients

• 250g gluten-free bread flour plus extra for dusting
• 1 tsp. xanthan gum
• 1/2 tsp. salt
• 50g fresh yeast or 2 1/4 tsp. fast action dried yeast
• 150ml water
• 30ml olive oil plus extra for drizzling
• 1 dessert spoon caster sugar
• Tomato sauce
• Pizza toppings of your choice

Cooking Method

• Sieve together the flour, xanthan gum and salt in the bowl of a mixer. If using dried yeast, add it at this point too. Use the dough hook attachment from mixer to combine all the ingredients
• Add the fresh yeast (if using) to the water, olive oil and caster sugar and mix well. The yeast will be absorbed into the liquid and it will become cloudy. Add to the dry ingredients and mix with the dough hook for 10 minutes. Leave the dough in the bowl, cover with cling film and put in a warm place for 20 minutes to allow the yeast to work.
• Divide the dough equally into two pieces. Leave to rest for 10 minutes covered with a tea towel in a warm place. Lightly dust a baking tray with flour
• Using a rolling pin, roll out each half of the dough until its 25cm in diameter. Place onto the floured baking tray and spoon the tomato sauce all over the pizza base, leaving a 1cm rim clear around the edge. Cover with your chosen toppings and leave to rest for 20 minutes
• Preheat the oven to 220°C. When it is ready, bake the pizza for 8 minutes.

For more articles on food, health, and well-being, visit the #CalorCares blog.