Gluten Free Sourdough Pizza Dough
Prep time: 1 1/2 hours, plus rise time of 4-6 hoursBake time: 5-8 minutes par-bake, 10-15 with toppings in oven, or 1 cook time in pizza oven, dough with toppings cooked at 700 degrees for 2 minutes, then 500 degrees for 3-5 minutes more
Ingredients
- ¾ cup fed gluten free sourdough starter (mine is 100% hydration and fed millet, sorghum or brown rice flour)
- 1 ¾ teaspoons active dry yeast gluten free brand
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- ¾ cup warm water
- 1 tablespoon olive oil
- ¾ cup (79 grams) tapioca starch gluten free
- ¾ cup (77 grams) millet or sorghum flour gluten free
- ¾ cup (79 grams) Ryze Rice Flour Blend (yellow package) or use 1/2 brown rice flour and 1/2 white rice flour
- ¼ cup (30-35 grams) 1 for 1 gluten free flour blend Or Bob’s 1 for 1 or other blend with xanthan gum
- 1 ½ teaspoons xanthan gum
- ¼ - ½ cup more of gluten free flour as needed
Instructions
- In a medium bowl, mix together the tapioca starch, millet or sorghum, Ryze flour, and 1 for 1 gluten free flours. In a small bowl, combine the gluten free sourdough starter, the yeast, warm water, olive oil, sugar, and ½ cup of the blended flours. Let the mixture sit on the counter for 30 minutes until bubbly.
- Mix salt and xanthan gum into remaining flour. After yeast mixture is bubbly, stir into the gluten free flour mixture bowl. Mix well with a spatula or a wooden spoon. Knead for 4-5 minutes on a well floured board, adding enough of the ¼ - ½ cup of gluten free flour to make a soft, pliable dough. The dough will still be a little sticky. Wet your hands a bit if it’s too sticky to knead. Put the dough into a lightly oiled bowl and cover with a towel and let rest for 30 minutes.
- Divide the dough in half or use a scale to weigh out 2 dough balls of 320-330 grams. Cover each with cellophane and place each on a small tray. Place in the refrigerator for 5 or 6 hours and up to 24 hours.
- Remove the dough from the refrigerator 1 ½ or 2 hours before starting to make your pizza, to warm the dough up.
- If you want to make this in a pizza oven, proceed to the step 7, for forming the dough. You won’t need to par bake the crust if cooking in a pizza oven.
- Preheat the oven to 450 with your pizza stone or cast iron skillet on the middle rack of the oven. You can also use a stainless pan.
- Unwrap the dough ball, and begin forming the crust on a well floured board, using your fingers to press the dough into a 9 ½ inch circle. Add enough gluten free flour, millet works well, to form your dough into the crust, if it is too soft and breaking apart when you are forming it. Then start forming again. Form the crust edge with a ¾” edge. Poke the crust with a fork every few inches.
- When the oven temperature is up to temp, sprinkle a bit of cornmeal on the pan and slide the crust carefully onto the stone. Pre-bake for 5-8 minutes until golden brown.
- Remove from the oven. Top with a drizzle of olive oil, your pizza sauce, and toppings, and bake for 10-15 minutes more at 450. For the last 5-8 minutes move the pizza to the top third rack of the oven, to brown the top of the crust and cheese. Check the bottom of the crust. It should be a nice golden brown. Remove the pizza and let sit for 5 minutes before slicing and enjoying. The gluten free pizza is best the first day, but if you have leftovers, heat them on a tray or foil at 425 for 12- 15 minutes to crisp up again.
Notes
The measurements will vary slightly depending on the gluten free flours used, as brands often are different weights. If possible, use a scale with the gram measurements.
Always use the scoop and level method, if measuring by cup measurements, leveling off with a knife, without packing down at all.