This newest dough adds a new, soft textured dough for our pizza dough repertoire. With sorghum flour giving it a deep wheat-like taste and even color. Along with the wheat-like taste, the soft and chewy texture really is the best! While also being light and airy. Yes, this soft and chewy pizza dough (gluten free) doesn’t need to trick anyone to be liked. It’s delicious all on its own!
Easy pizza nights are a breeze at home
Pizza nights have become such a tradition here. Firing up the gas fired rotating pizza oven by Blackstone. We never get tired of this pizza oven and the delicious pizza it makes! The rotating pizza stone is possibly one of the best designs for a pizza oven.
The rotating stone means the majority of the work is done for you to make a beautiful pizza every time! It means that pizza nights at home are a breeze! Even using gluten free dough!
This pizza oven has been the highlight of pizza parties here! With an all new design to the updated newer models, the features are still just as great with the rotating pizza stone and the great stand on wheels feature.
The Blackstone Pizza Oven
The Blackstone Pizza Oven cooks pizzas so evenly and perfectly. Gluten containing pizzas cook in about a minute or so, while gluten free takes a bit longer, at about 2-5 minutes.
The best part of this oven is that when cooking gluten free, you don’t need to par cook the dough. Now most gluten free doughs I’ve found cook better if a par bake is done, especially if the pizza will have a lot of heavy toppings.
The pizza dough is also a breeze to make
This is such an easy dough to make. Just mix the dry ingredients, except the 37 grams of rice flour, together in a stand mixer. Add the wet ingredients and mix on medium high for 2 minutes. Add the remaining rice flour and mix for 2-3 minutes more.
Next, rest the dough for 30 minutes covered; then divide into 3 equal dough balls. Set each on an oiled parchment square. Spread the top with wet fingers to smooth. Add olive oil to the top of the dough balls. Cover with several layers of cellophane or put in a large Ziploc. Next refrigerate for 5-6 hours or up to 24 hours. Bring the Soft and Chewy Pizza Dough (Gluten Free) to room temperature for 1-1 1/2 hours before you plan to top and bake.
Bake in a pizza oven or for conventional oven do a par bake on the crust
This dough can easily be baked in an oven or a pizza oven. I do recommend a par bake of the dough before topping for baking in a conventional oven. I’ve found that 450 degrees in the center of the oven cooks the crust very well.
First, flour a board with gluten free cassava flour or white rice flour. Next, flatten a dough ball to a 9 1/2 -10 inch circle. Add a little cassava or white rice flour or to the top of the dough. Be sure to preheat the oven to 450 degrees F with a stone pan or a cast iron pan on the center rack. Remove the stone or cast iron from the oven once it’s preheated.
Slide the dough onto the preheated pizza stone. Bake for 8 minutes. Top with your favorite sauce and toppings and bake for 8-12 minutes more or until the desired doneness. The edges should be lightly browned and the bottom as well. We like our cheese brown, too!
Or skip the par bake step to cook in a pizza oven. Cook between 550-650 degrees F, turning the temperature up or down as needed.
Use your favorite pizza sauce or a garlic butter for the sauce
Do you have a favorite pizza sauce?
If you are looking for a yummy sauce to top the Soft and Chewy Pizza Dough (Gluten Free), check out our family’s favorite, Best Easy Pizza Sauce. Everybody loves this pizza sauce here. Including the grandkids, who can sometimes be a little picky. Loaded with garlic and a little onion, and plenty of basil and oregano, it’s our preferred sauce. I make it by the batch and freeze in smaller jars for easy pizza nights. It’s perfect with our Pizza Dough (Gluten Free).
Use the weight measurements for the flours if you can
Flour can pack down quite a bit when it sits, therefore using weight measurements will result in a more accurate measurement. If you don’t have a scale, use the scoop and scrape method. With this method you dip the measuring cup into the bag and then level with a knife.
Using weight measurement will result in the same pizza crust each time you make it also. Also, using the cup measurements will not be super accurate if using different brands of flour, because they usually weigh different amounts.
We really are enjoying this newer Soft and Chewy Pizza Dough (Gluten Free). We hope you love it too!
~Laura
Soft and Chewy Pizza Dough (Gluten Free)
Equipment
- 1 stand mixer or mix by hand in a large bowl
- pizza oven or pizza stone for baking in the oven or a cast iron or baking sheet
- 2 – 3 pizza peels or cutting boards
- cassava or white rice flour for shaping
- cornmeal for dusting the pizza peels
Ingredients
- 83 gr (¾ cup) Anthony's Premium Gluten Free Brown Rice Flour
- 83 gr (⅝ cup) Anthony's Sweet White Rice Flour, GF
- 157 gr (1 cup plus 2½ tbsp) Bob's Red Mill Unmodified Potato Starch, GF
- 140 gr (1¼ cups) Bob's Red Mill Sorghum Flour, GF
- 1 teaspoon xanthan gum
- 2 teaspoons Fleishmann's Active Dry Yeast, gf or other gf yeast
- 2½ teaspoons fine sea salt
- 1 tbsp organic cane sugar or honey
- 380 gr (1¾ cup minus ½ tbsp) distilled or filtered water,
- ½ tbsp olive oil
- 37 gr (1/4 cup) Anthony's Sweet Rice Flour, GF
Instructions
- Mix the dry ingredients, except the 37 grams of Anthony's Sweet Rice Flour in a stand mixer until combined. Add the water and olive oil and mix on medium high for 2-3 minutes. Add the remaining 37 grams of rice flour into the bowl. Continue to mix for 2-3 minutes. Cover the bowl with a towel or a plate. Let rest for 30 minutes.
- Cut three squares of parchment. Great with olive oil. Weigh or divide the dough into three equal pieces. Set each on a parchment piece. Wet your fingers and smooth the top of each. Drizzle olive oil and spread across the top of each dough ball with your fingers. Set the dough balls on a tray or individual trays.
- Cover with cellophane so they are airtight. Refrigerate for 5-6 hours but no more than 24 hours.
- Bring the dough balls to room temperature for 1-1½ hours before baking.
- Flour a board with gluten free cassava flour or white rice flour (for best results). Invert a dough ball onto the board. Flatten the dough ball with your fingers gently forming a 9½-10" circle or oval. Form the edges slightly higher using your fingers. Add a small dusting of cassava or white rice flour to the top of the dough.
- For baking in a conventional oven: Preheat a pizza stone or cast iron in a 450℉ oven. When the oven is to temperature, remove the stone or cast iron from the oven. Slide the crust carefully onto the hot surface gently. Bake for 8 -10 minutes. Remove from the oven and top with sauce, cheese and toppings. Continue to bake for 8-12 minutes or until desired brownness on the top. Let sit for a minute before slicing.
- For baking in a pizza oven: Preheat the pizza oven to roughly 550℉. While it's heating, slide the pizza crust onto a cornmeal dusted pizza peel. Top with sauce, cheese, and toppings. Bake in the pizza oven for 3-5 minutes, turning as needed and turning the oven up or down as needed. The pizza should puff up and be golden brown on the bottom and the crust edge, with the cheese lightly browned. Let sit for a minute before slicing.
Notes
