Gluten-Free Pizza (Hertzberg & Francois Crusty Boule)
- Reviews 2
Ready In: 47 mins
Serves: 64
Yields: 8 12"pizza
Ingredients
- 2 cups brown rice flour
- 1 1⁄2 cups sorghum flour
- 3 cups tapioca starch (may be labeled tapioca flour)
- 2 tablespoons granulated yeast
- 1 tablespoon kosher salt (adjust up or down to taste)
- 2 tablespoons xanthan gum
- 2 2⁄3 cups water, lukewarm
- 4 large eggs
- 1⁄3 cup oil, neutral-flavored
- 2 tablespoons honey
- 6 tablespoons rice flour (for dusting ( can use either white or brown rice flour)
- pizza toppings (your choice)
Directions
- Making the dough (enough for 8 12-14" pizzas) --
- Use a 5+ quart lidded container, that can close but isn't airtight.
- Mix together (whisk) the dry ingredients (rice flour through xantham gum).
- In a separate container, mix together the liquid ingredients (water through honey).
- Gradually mix the liquids into the dry ingredients -- you can use a spoon, a food processor with dough attachment, or a stand mixer with paddle; if you mix by hand, incorporating the last bit of flour may need some extra hand work!
- Cover and allow the dough to rise for at least 2 hours at room temperature.
- At this point, you can use the dough immediately (go to step 8), or you can refrigerate and use over the next 7 days -- note that the flavor improves with 24 hours' rest.
- When ready to bake --
- Prepare a pizza peel (or a prizza pan, greased cookie sheet or a silicone baking mat), either sprinkled with cornmeal or rice flour or lined with parchment paper.
- In your oven, put the rack in the middle space and put a baking stone on it in the middle space if you have one; otherwise use a cookie sheet, pizza pan, or a silicone mat.
- Thirty minutes before baking, preheat the oven to 500 degrees F.
- Wet your hands slightly -- keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy.
- Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching).
- Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough.
- This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc.
- Roll out the dough (hands or a rolling pin, but remember, no gluten, so no stretch in this dough) 1/8 - 1/16 inch thich, directly on the pizza peel or silicone mat (or roll out, then transfer to the cookie sheet).
- Add toppings of your choice (you should have them all prepared and ready to go -- the faster this dough gets into the oven, the better the pizza will be).
- Slide the pizza onto the stone or into the oven.
- Check for doneness in 10-12 minutes.
- May need to be turned to brown evenly; may need up to 5 more minutes to complete baking.
- Cool slightly on a rack before serving.
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