Think outside the bag....

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 Yes that beautiful slice of pizza is Gluten Free! Crisp and thin crusted, and you can do this for yourself at home. Just a few minutes to mix and 12 hours later it is ready for you, it will last in the fridge well covered for 5-7 days (some customers have left for 10 days). Know you won't use it that in time frame, portion out and freeze in Ziplocs freezer bags, for up to 6 months.

This dough mixes well and will make 2-10" thin crust pizza, but think smaller if you want, 4-5" basically any size you want. Also don't limit to making just pizza, bread sticks, calzones, appetizers, meat pies etc. Even dessert!

Here is a photo tutorial, it is so easy. I say this all the time, but honestly, if I can do it, so can you!

So starter packet:

Empty packet into a medium bowl whisk in sweetener of choice, then add 1 c warm water and stir. You will have shaggy mess.

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Then cover with plastic wrap and set timer for 40 minutes. Daydream of the toppings you will use....

 

 

 

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 Pour the remaining dough flour in a large mixer bowl. Whisk to combine, adding spices or herbs at this time.

 

 

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So after 40 minutes, it will about double, and fluffy. Scrape this into the prepared mixing bowl. (have maybe a 1/4 c of warm water handy just incase)*

 

 

 

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 Mix with dough hook, slow at first to combine, the flour should start to be absorbed into starter. Increase speed to medium, if the dough seems, dry add a 1 tbsp. of water at a time (lower the speed!!). The dough will start to form around the hook, it might also cling to side of the bowl, that's ok. Make sure it incorporates the flour. Mix for 3 minutes. The dough will be firm, and tacky to touch. The sides of the bowl with be cleaned of dough.

 

 



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Scrape into oiled container.

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Toss to coat, cover and off to the fridge it goes for 12 hours at least.

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You can see it rose very nicely overnight! Now onto what to use to bake!
(lets get you comfortable with working with this dough, then
we will revisit about how to grill).




What to use when baking:

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Preheat oven to 400 degrees F. Cast or pizza stone should be placed in the oven to heat as well.

 

I find rolling out easiest on parchment, and it also helps with clean up, moving the dough to pan, etc. I love a thin crisp crust, so I use a  cast iron pan, (or grill), but a pizza stone is good, or a pizza tray. They have new round  perforated pizza trays now, you could use that as well, but for the prebake, you will want to parchment for sure. Cornmeal, sprinkle on the parchment, in a circle just shy of what size you are rolling too. Be generous, but don't over do! You will need some rice flour for the top, to prevent sticking to the rolling pin. Go lightly with this, just enough to prevent sticking.

 

 

 

 

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 For the pizza in the photo (at the top of page), I used about 6 oz. of dough, about the size of a grapefruit. (again doesn't need to be precise). Place dough in the center of the parchment. Roll, starting in the middle and work out, (center to top). Rotate 1/4 turn, repeat roll. Again rotate 1/4 turn, repeat this until you reach desired thickness.

You can roll the edge up now, to form a crust. Drizzle with a little olive oil around the edge. Using the parchment, lift and place onto whatever baking tool you are using. Return to oven, and bake for 5 minutes. (I do this with my traditional dough as well, helps prevent soggy pizza!!).


Remove from oven, if you used cast or stone, you can now slide the dough off the parchment. This will allow for a very nice crisp bottom!. Brush top with a little olive oil, add your toppings. Place back in the oven for another 5-7 minutes (or until the bottom is golden brown). Remove from oven, allow to set for 2 minute, slide onto a cutting board and cut into slices.....listen did you hear that?? Yup crisp crunch! Enjoy!!