Pizza!
~Gluten Free Pizza Dough~
1.5 lbs gluten free flour (I use Manini’s Old Fashioned Bread Flour, it creates the best feel and is worth buying.)
1 TBSP baking powder
1 tsp salt
2 TBSP cane sugar
1 TBSP dry instant yeast
1 3/4 cups water (110* - 115* F)
1/2 tsp apple cider vinegar (ACV)
1/4 cup olive oil
Whisk together the flour, baking powder & salt in bowl of a standing mixer.
Dissolve sugar in heated water and add yeast. Allow to sit until foamy.
Add ACV to oil.
Pour yeast mixture into the dry ingredients and begin to mix with the dough hook at medium low - medium speed.
While the mixer is running, pour the olive oil/ACV over the dough in a steady stream. Mix until a smooth ball of dough has cleanly pulled away from the bowl. You may need to scrape down the sides once or twice.
Place dough in a large greased bowl, cover with plastic wrap and place in a warm spot for a couple of hours or in the refrigerator overnight.
The dough’s flavor will improve with rise time. I prefer to let it rise overnight in the refrigerator. Allow the dough to return to room temp before making the pizzas.
Usually I will make a double batch of dough and freeze the extra, measured out, dough balls for a quick mid-week pizza night. Make sure to defrost and allow the dough to come back to room temp before using.
You can decide how large your pizza will be. Since we use a wood fired oven during the warmer months, I divide the dough into eight 5oz balls.
The dough can be pressed out, on parchment paper, with oil coated fingers for a thicker edge or rolled out with a rolling pin for a thin crust.
~Tips for Baking~
It’s important to use a very hot oven. If you don’t have a wood fired or tabletop pizza oven, pre-heat your kitchen oven to 475* - 500*.
Pre-heat a pizza stone, for at least 40 min, or an upside down aluminum baking sheet, for 20 min, on the center rack of the oven.
Transfer crust to a wood pizza peel that is either coated with cornmeal or use the parchment paper and top with your favorite toppings.
Once the oven and baking surface is very hot, slide the pizza in and bake until golden brown and bubbling.
Enjoy!
Happy Cooking
If you would like additional support navigating living Gluten Free…
Anne Barbo Moon
Disclaimer:
While we have more than eleven years’ experience of navigating the world as the parents of a child with Celiacs, we are not physicians, nutritionists, or other licensed medical professionals. The material and content contained in the Services is for informational purposes only and are not intended to serve as a substitute for consultation, diagnosis or medical treatment by a licensed medical professional. Please consult your doctor for any medical or health-related questions. The information contained in the Services should NOT be used to disregard medical or health-related advice from a physician or licensed medical professional.