I am -or was- utterly obsessed with dough balls and dough sticks. Prior to my diagnosis, these beauties were the one thing I looked forward to whenever I ate out at various pizza establishments. So, when I was diagnosed with coeliac disease, like with so many other foodie delights, I had to say goodbye to the mighty dough ball and the dough sticks.
That was, until I made my first pizza dough the other day.
But before attempting to make a pizza, it was only a few weeks ago when I had a sudden urge and a overwhelming craving to make some warm dough balls. I thought I’d be extra adventurous and add some mozzarella to them too. All was going well…. until I finally bit into them. Blurgh, they tasted like I’d rolled up a ball of playdoh, baked it and ate it! It was hideously dry.
I even pleaded for help on the ye old’ twitter land, and some people were telling me to not feel so disheartened as this was how gluten free dough balls tasted. I would have believed them if I hadn’t gone to Dough Pizza Kitchen and actually tried gluten free dough sticks for myself, that this was certainly not what gluten free dough balls/sticks tasted like.
But I assumed I would never make dough balls or sticks again, that was, until I made the pizza dough the other day that I thought about attempting to make them again, and surprise, surprise they came out tasting absolutely delicious. You can use these to dip into anything you fancy, my personal favourites are balsamic vinegar mixed with a little olive oil, hummus and garlic butter.
- Check and follow the ingredients and method for my first pizza dough up until number 5.
- Pre heat the oven for 200°C
- Lightly flour a surface and divide the dough into 6 balls
- For dough sticks, roll the ball on a floured surface until it represents a sausage shape
- Bake in the oven for 15/20 minutes or until the dough balls/sticks have risen and browned on top.