Pizza dough Recipe Gluten-free, dairy-free (casein-free) and vegan.

ORGANIC INGREDIENTS

• 1 package bread mix La Miche Angélique or Le Campagnard
• 22,5 ml (1 1/2 tbsp) cane sugar
• 7,5 ml (1 1/2 tsp) instant yeast
• 420 g (1 3/4 cup) water at 45 °C (113 °F)
• 30 ml (2 c. à soupe) olive oil
• All-purpose flour "La Merveilleuse" for kneading

PREPARATION

1. In a large bowl, combine the bread mix, sugar, and yeast.
   Add water and oil.
2. Beat vigorously with a wooden spoon, an electric hand mixer, or a stand mixer using the flat beater, on medium speed, about 2 minutes.
3. Cover the bowl with a damp cloth and let rest at room temperature for 45 minutes.  After resting time, beat the dough well with a wooden spoon.
4. Place the dough on a floured surface and knead until the dough becomes less sticky and bounces back when pressed with a finger. (A lot of flour will be needed.)
5. Preheat oven to 180 °C (350 °F).
6. Grease one or two pizza pans.
7. Divide the dough according to the number of crusts desired.
8. On a floured surface, roll the dough to desired thickness. Fold in half and place on the greased pizza pan.  Unfold and spread the dough with your fingers.
9. Cook on center rack for about 12 minutes. This pre-cooks the crusts that you can then freeze for future use. You can also add your choice of toppings, skip the pre-cooking, and cook directly.