Pizza Dough
Pizza Dough
Ingredients:
180 grams Bob’s Red Mill Gluten Free All Purpose Flour
60 grams Bob’s Red Mill Sweet White Rice Flour
Additional tablespoons needed for dusting and rolling dough
2 tsp xanthan gum
2 tsp kosher salt
2 tsp baking powder
1 cup warm water
1 Tbsp + 2 tsp active dry yeast
2 Tbsp granulated sugar
2 Tbsp extra virgin olive oil
Tomato sauce, cheese, toppings at your leisure
Yields 1 large pizza
Prep Time: 2 hours
Cook Time: 16 minutes
For this recipe, you will require a kitchen scale, either aluminum foil or parchment paper, as well as plastic wrap. This recipe is more curated for using a standing mixer, but you are welcome to knead by hand. I would recommend having extra Bob’s Red Mill Sweet White Rice Flour on hand to prevent sticking while kneading.
In a standing mixer or large bowl, combine the Bob’s Red Mill Gluten Free All Purpose Flour, Bob’s Red Mill Sweet White Rice Flour, xanthan gum, kosher salt, and baking powder until homogenous. Measure out a cup of warm water, add the sugar and active dry yeast, and stir well. Allow the yeast to bloom for several minutes.
If you’re using a standing mixer, switch to a dough hook before continuing. Gradually add the bloomed yeast into the dry ingredients over medium speed. Then add the olive oil, and knead on medium-high for upwards of 5 to 7 minutes. This will give the ingredients ample time to activate and start working together to create the chewy texture we’re looking for.
The dough will be quite tacky and may appear more wet than you anticipate. Ensure that every morsel of dry ingredients has been incorporated before covering with a towel, placing in a cool oven with the light on, and allowing to rise for a minimum of 90 minutes. Two hours proofing will yield the best results.
Once the dough has finished proofing, preheat the oven to 475F. If you have a pizza pan or stone, cover completely with foil or parchment paper. Dust the covered pan with Bob’s Red Mill Sweet White Rice Flour, and dump the dough onto the pan. From here, dust additionally with another layer of the flour on top. Securely cover the dough with plastic wrap and begin rolling the dough to your desired shape and thickness. Remember that the dough is very sticky, so the flour coatings will help it from sticking to your hands. If at any point it is sticking too much, dust with additional flour.
When the pizza is your desired shape, remove the plastic and parbake for five minutes at 475F. This will help establish some texture and provide air bubbles to our pizza. Carefully remove and add your sauce, cheese, and toppings. Bake for 11 minutes until the crust is golden brown and the cheese is bubbling. Allow a few minutes to cool before cutting. Serve hot and enjoy! You did that!!
