Thursday, September 01, 2005

Pizza Dough

Gluten-free pizza? No big deal.

This recipe makes one batch of dough for a typically-sized large home pizza pan, or two batches of a very thin crust for those with the patience to pat it out very flat. (Or sometimes we split a double batch into three parts, for an intermediate thickness.)

It refrigerates well for a few days, so you can prepare the dough before you want to actually make a pizza.

In a large mixing bowl combine:
  • 1 1/3 cup lukewarm water
  • 1 Tbsp yeast
  • 2 Tbsp olive oil
  • 4 cups gluten-free four mix
  • 1 tsp white sugar
  • 2 tsp salt
  • 2 tsp xanthan gum
  • 2 tsp vinegar
Mix well, first with a wooden spoon and then by kneading. Depending upon humidity and your flour mix, you may need to add a few teaspoons more warm water or flour mix: the dough should have a consistency that is "rubbery", not "dry" or "sticky".

This dough tastes better the more it rises. Let it rise for at least 4 hours. You can let some of the rising happen after you pat the dough flat onto the pizza pan (and you'll have to pat it, it can't be rolled).