-2 1/2 cups of flour mixture
I use: 1 1/2 cups of superfine brown rice flour
1 cup of white rice flour
1/2 cup of tapioca flour
I chose that flour mixture after experimenting on pizzas for the past 2-3 years. Too much brown rice flour and the dough is too crumbly. Too much white rice flour and the dough ends up gummy.
-1/4 ounce GF quick rise yeast
-1 tsp sea salt
-1/ tsp Xanthan gum
-3 Tbs olive oil
-1 1/2 cups of warm water
-1 Tbs honey(we use raw honey)
-Cornmeal is optional for putting on the pizza stone or baking sheet
-1 cup of pizza sauce( I usually make mine from scratch, but since J can't take those smells, I opted for the bottled kind)
-Mozzarella cheese(We used organic Mozzarella and I never use the fresh kind. It-the brand which I can't remember- retains way too much water for me.
We've found out through trial and error that if we cooked the pizzas on the pizza stone, then the bottom and the middle would be kind of gummy. So, from now on we will always cook the pizzas on a metal baking sheet. It will conduct enough heat to crisp the dough. You would normally pre-heat the pizza stone in the oven, but since we hardly have any room to put something that's as hot enough to turn my fingers into cracklins, heavy and as large as half of the stovetop, I don't pre-heat it.
Combine flour, yeast, salt and xanthan gum in large bowl. Stir in 1 cup water, olive oil and honey.
Use hands to work dough (dough will be soft and crumbly). Add just enough of the remaining 1/4 cup water to hold mixture together. Knead dough in bowl 5 minutes. Cover; let rest 10 minutes.
Lightly grease 12-inch pizza stone or metal baking sheet; sprinkle with cornmeal, if desired. Flatten dough into round disk; press dough into pan. Add sauce, and desired toppings.
Bake at 425 degrees 15-20 minutes, or until crust is brown and cheese melted. (Timing varies according to amount and number of toppings.) Use a sharp knife or pizza wheel to cut into wedges.
The pizza before it goes into the inferno.
Out of the oven in about 16 minutes. Times will vary depending on your oven.
St.Patrick's Day is coming up soon and I will be having a few enormous posts about that day and our two visits to Ireland aka GF wonderland.