Dough - makes 2 dough balls:
300g gluten-free flour
225g cold tap water
2g fresh yeast/1g instant
9g salt
35g olive oil
Add the yeast to the tap water in a bowl and mix together until it dissolves. Then add the flour to the bowl and start to incorporate it together with a spoon or your hands. Add the salt and olive oil and mix to form a dough.
Oil your hands and divide the dough in half for 2 dough balls. Push down the middle of the dough ball slightly to form a hockey puck shape. Wrap in oiled cling film or sealed bowls/tubs.
Either leave the dough balls at room temperature for a few hours or leave in the fridge for 2-4 days. You can also freeze them if needed. Leave out to warm up for 2 hours if they have been in the fridge before using.
Top your gluten-free dough base with your favourite toppings and bake in your Gozney oven with a medium flame at 750°F/400°C for around 90 seconds until the crust is golden brown. Slice and enjoy!