Soft and Chewy Pizza Dough (Gluten Free)
The texture of this one is light and airy, a soft to the touch dough that can stand up to more toppings.
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
For a yummy flatbread try this Garlic Butter, Cheese and Herb Flatbread
Recipe ~
1 Soft and Chewy Pizza Dough ball
1 tbsp butter
1 1/2 tbsp olive oil
2 cloves garlic, minced or pressed
1 teaspoon dried herbs (rosemary, basil, oregano)
1/2 teaspoon of crushed red pepper (or more to taste)
2 tbsp chopped sun-dried tomatoes
1/2 cup grated Dubliner Cheese or White Cheddar
1/2 cup grated Jack cheese
1/4 cup finely grated parmesan cheese
Cassava flour or white rice flour, to flour board
Bring the dough to room temperature for 1-1 1/2 hours. Preheat the oven to 450 degrees F with a cast iron or a pizza stone or stone bar pan.
Flour a board with a tbsp of cassava or white rice flour. Invert the dough ball onto the board and flatten with your fingers to a 9 1/2 or 10" round or an oval. Slide the dough onto the preheated stone or cast iron. Return to the oven and bake for 8-10 minutes or until light golden brown and puffy.
While the crust is par baking, melt the butter and olive oil with the garlic in the microwave for 25 seconds. Prepare your ingredients. Once the dough is par baked, remove from the oven. Top with garlic butter, chopped sun-dried tomatoes. Dubliner and Jack cheeses, parmesan, herbs and red pepper. Return to the oven and bake for 8-10 minutes more at 450 degrees F.
Remove from the oven when golden brown on the bottom and sides.
Slice and add fresh herbs to the top if desired, and serve!
