You may also like
Categories:Viewed: 37 - Published at: 8 years ago
Ingredients
- 350 grams all-purpose gluten-free flour mix
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon psyllium husk powder
- 1 teaspoon kosher salt
- 2 tablespoons olive oil, plus more for sprinkling
- 1 large egg, at room temperature
- 3/4 cup warm water
Method
- Combining the dry ingredients: Whisk together the flour mix, yeast, psyllium, and salt.
- Pour this mixture into the bowl of a stand mixer.
- Finishing the dough: With the stand mixer running on low, add the olive oil, then the egg.
- Slowly, pour in the water.
- Here's the important part: gluten-free pizza dough will not look the same as gluten dough.
- It will be far wetter, even a little like pancake batter.
- As you pour the water, look for the dough to come together around the paddle.
- However, when your turn off the mixer, the dough should slump off the paddle immediately.
- Letting the dough rise: Scrape the pizza dough into a large greased bowl.
- Cover it with plastic wrap and set the bowl in a warm place.
- Gluten-free dough does not rise as much as gluten dough.
- Instead, you are looking for the dough to hydrate fully and increase in size by about one-third.
- When the dough has risen a bit and has the texture of traditional dough, about 1 1/2 hours, you're ready to bake.
- Preparing to bake: Heat the oven to 500 degrees F. If you have a pizza stone - and we recommend you do - put it in the oven now.
- If you own a pizza peel, lay down a piece of parchment paper on it now.
- If you don't own one, put the parchment paper on a pizza pan or baking sheet.
- Put the dough down on the parchment paper then top it with another one the same size.
- Using your hands or a rolling pin, flatten the dough slowly and evenly.
- You want a pizza dough about 12 inches in diameter.
- Take the top piece of parchment paper off the pizza dough.
- Sprinkle some olive oil over the top of the dough.
- Bake the dough in the oven until the edges are starting to brown and crisp and the top of the pizza is a little firm to the touch, 5 to 8 minutes.
- Pull out the pizza dough and top with whatever toppings you desire.
- Variations: If you want to make the pizza dough and freeze it for later use, put the dough just after it has risen into a large plastic freezer bag.
- It should stay fine in the freezer for up to 3 months.
- Take it out of the freezer in the morning and bake it for dinner that night.
