• In the bowl of a stand mixer with paddle attachment add the Ryze flour, the 1 to 1 gluten free flour, tapioca flour, finely ground cornmeal, cornstarch, yeast, and salt and mix until well combined.
• Add the water, milk and oil and mix for 30 seconds. Add in the egg and mix on medium for 2 -  2 ½  minutes. 
• Remove the bowl from the stand mixer. Add in enough gluten free flour, in tablespoon increments, stirring by hand after each addition, to make a mildly firm, but still soft and pliable dough. Cover the bowl and let the dough rest for 20 minutes.
• Using gluten free 1 to 1 flour blend, flour a board or mat well. Set the dough unto the floured surface and knead gently for 3 to 4 minutes, adding in more flour to the board as needed to keep from sticking.
• Follow instructions to make pizza or a flatbread, or instructions for making focaccia bread.

For Making Focaccia Bread

• Let the dough rise in the bowl for 1 hour. Stretch and press the dough onto a lightly oiled rectangular stone pan or a cookie sheet with an edge, bringing the dough to each edge and corner of the pan. You will need the full recipe of dough to make a 15 x 10 inch focaccia bread. Cover the focaccia dough with a towel or cellophane and let rise for 1- 1 1/2 hours more.
• Preheat the oven to 450 degrees F. Uncover the dough and using your finger press indentations in the dough every inch and a half, and 1/4 inch into the top of the dough. Drizzle generously with olive oil and add toppings of sliced garlic, olives, gluten free herbs or your choice, parmesan cheese, or a light amount of coarse salt. Add sun dried tomatoes during the last few minutes of baking.
• Bake for 15-20 minutes total or until golden on top and edges. Slice into rectangles and serve while warm. **See note below for baking in a gas pizza oven.
• **For baking in a gas pizza oven, do not pre bake the pizza dough. Heat the pizza stone and gas pizza oven to 690 degrees F. Top pizza with a drizzle of olive oil, and toppings, and bake for 3-7 minutes, lowering heat to 450 or 500 if needed near the end of cooking, to keep from burning the bottom or top. 

For Making Pizza or Flatbread

• Divide into two equal pieces, weighing if you have a kitchen scale. Place each dough ball in a lightly oiled bowl and cover each with a towel.
• Let each dough ball rise for 1 1/2 to 2 hours in the bowls. When it has finished rising and is very puffy, gather the dough ball into your hand without punching the dough down, and place on a well floured board. Shape each dough ball gently into a 10" round pie on the gluten free floured surface. Poke holes, using a fork, into the crust without going through the crust.
• Preheat the oven to 450 degrees F with a stone pan, pizza stone, or metal cookie sheet. Remove the pan and add a tablespoon of olive oil in the center of the pan, then a shake of cornmeal, and slide one formed dough gently onto the center of the preheated pan. Drizzle with a little olive oil. Pre bake the pizza dough for 8 minutes. Remove from the oven, add toppings, and continue baking for 8-15 minutes more, or if crust is cooled bake for 15-20 minutes more. **See below for cooking in a gas pizza oven.
• **For baking in a gas pizza oven, do not pre bake the pizza dough. Heat the pizza stone and gas pizza oven to 690 degrees F. Top pizza with a drizzle of olive oil, and toppings, and bake for 3-7 minutes, lowering heat to 450 or 500 if needed near the end of cooking, to keep from burning the bottom or top.