By Gandalf The White on December 11, 2009
"As mentioned in my other GF pizza dough recipe (Gluten-Free Pizza (Hertzberg & Francois Olive Oil Bread) #402987), this is from "Healthy Bread in 5 Minutes a Day" by Jeff Hertzberg & Zoe Francois. They seem to favor their olive bread recipe for pizza, but I've found both outstanding. There are a couple of things that set this apart from other pizza dough recipes: this is a no-knead recipe, so it's easy on your hands (especially important if you also have arthritis) and it can be refrigerated for use in other recipes (bread, crackers) for about 7 days. I don't have experience in freezing it, but will update this later with info (or perhaps other zaar readers can comment ...). This recipe makes enough dough for 8 12-14" pizzas -- you need about 1/2 pound per pizza. Doing a little math, if you want 3" mini-pizzas (the size of a bagel or English muffin), you'll get about 16 mini-pizzas from a 1/2 pound lump of dough ... or about 128 from a full recipe! According to Jeff and Zoe, this recipe is easily doubled or halved. The prep time is estimated assuming you have made the dough previously (i.e, it is refrigerated and you are starting at step 9). If you are making the dough from scratch for immediate use (i.e., starting from step 1), the prep time is about 2 1/2 hours additional, of which only 1/2 hour is active chef prep. The nutritional analysis is for the dough only and doesn't include the pizza toppings."
Serving Size: 1 (24 g)
Servings Per Recipe: 64
"Except for the hype in the introduction I would have rated this five stars. You definitely can't take a piece of the dough and shape it into a ball or put your toppings on right away, they need to be pre-baked like other gf pizza bases. I made half the recipe and made four 12 inch bases in metal pizza pans. They were very thin and delicious. Using a scale I divided up the dough on the pans which were well oiled with baking spray and well dusted with rice flour. I placed an oiled piece of plastic wrap over the dough and using my hands pushed it out as much as possible. Then, using a nylon kidney-shaped dough scraper dipped repeatedly in warm water, I spread the dough out to the edges of the pan. Next time I might reserve a little dough for the really thin spots at the edges. After pre-baking for about eight minutes and cooling I double wrapped the extras in plastic wrap and freeze them. I find it less stressful to make a few at a time than fighting with the dough every time we want a pizza. Also there are always some in the freezer for unexpected guests. The taste and texture is so good everyone likes our pizzas, even those without gluten allergies."
"I cut in half for a trial. I used 3 T oil (for half of 1/3). The dough is typical GF dough, NOT like pizza dough. You can not take a chunk and form it into a ball. And I had to spread it with oiled hands. I also oiled my pizza stone, hoping it wouldn't stick. I did one 16" and one 12" and the first one was cooked according to directions, with toppings put on before baking. The dough came out somewhat soggy towards the middle (the ends were okay). So I prebaked the second one and then baked again with toppings. The first crust stuck a little to the pan, but not badly. The second one not at all. The half batch made only those 2 pizzas, so good for my family dinner. I would add some seasonings to the crust next time, as it does need a little flavor (and I only let it sit 5 hours). GF is never going to be easy to make, but this turns out close to a real crust. Thanks!"