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Pizza Dough

This recipe makes one batch of dough for a typically-sized large home pizza pan, or two batches of a very thin crust for those with the patience to pat it out very flat. (Or sometimes we split a double batch into three parts, for an intermediate thickness.)

It refrigerates well for a few days, so you can prepare the dough before you want to actually make a pizza.

In a large mixing bowl or a stand mixer's bowl combine:

Allow the yeast to proof for about 5 minutes, until it is quite foamy.

Then add the dry ingredients, being careful to not let the xanthan gum get wet until the final stirring:

Mix well, either with a stand mixer or first with a wooden spoon and then by kneading. Depending upon humidity and your flour mix, the amount of water needed varies from 1 1/3 cup to 2 cups: the dough should have a consistency that is "rubbery", not "dry" or "sticky".

This dough tastes better the more it rises. Let it rise for at least 4 hours; rising overnight is best. You can let some of the rising happen after you put the dough onto the pizza pan.

Either pat the dough flat by hand or roll it between plastic wrap and a silicon baking mat.