Recipes

Pizza Dough

This recipe makes one batch of dough for a typically-sized large home pizza pan with thick crusk, or two batches of a thin crust.

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:

• 2 cups lukewarm water (amount varies, please see below)
• 1 Tbsp white sugar
• 1 Tbsp yeast
• 2 Tbsp olive oil
• 2 tsp vinegar

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:

• 4 cups gluten-free fours (if possible include 1/4 cup psyllium husk powder)
• 1 Tbsp xanthan gum
• 2 tsp salt

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.

We roll out the dough on an oiled silicone baking mat, under plastic wrap, and then trimming the edges. This allows us to transfer the dough to a griddle by flipping the silicone baking mat upside down while the dough still clings on, and then peeling the silicone baking away

After rolling out the dough you may choose to par cook it for a few minutes by baking or putting it on a griddle. That makes the actual meal preparation flow much more smoothly in the future.