Gluten Free Neapolitan Pizza Dough (Low FODMAP Pizza Recipe)

0 Combine flour, salt and yeast in the bowl of your stand mixer fitted with the dough hook attachment + gently mix to combine.
1 On medium low speed, gradually begin to add water until a dough starts to form. Using a silicone spatula, scrape down the edges of the bowl if needed to ensure all ingredients are fully incorporated.
2 Remove dough from mixing bowl and gently knead 1-2 times on a floured surface. Using a bench scraper or knife, cut dough ball in half into 2 approx 250g sections and roll those into balls.
3 Place each dough ball into a bowl or container and cover with plastic wrap. Allow dough to ferment in the fridge for 72 hours, covered. Then ferment an additional 2 hours at room temp, still covered, prior to baking.
Baking the Pizza
4 This recipe works best in a pizza oven. Pre-heat pizza oven until it reaches 800-1000F. Place pizza dough on a pizza peel, stretch gently with your hands until you reach the desired size.
6 Add toppings and bake about 5-7 minutes until crust bubbles and begins to brown.