Mix the flour, sugar, baking what goes good with pizza, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry.
Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Using the dough to make pizza? See the full recipe for gluten-free pizza. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl. Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.