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Recipes

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 combine:

1 1/2 cup lukewarm water (amount varies, please see below)
1 Tbsp yeast
2 Tbsp olive oil
4 cups gluten-free four mix
1 tsp white sugar
2 tsp salt
2 tsp xanthan gum
2 tsp vinegar

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. You can let some of the rising happen after you pat the dough flat onto the pizza pan (and you'll have to pat it, it can't be rolled).