Pizza Perfect– Part 2

 

We’re trying this again…

Greetings Glutards! Remember a while back when I tried making gluten free pizza?  Well, we are about to try this hot mess again.  I think I have learned from my mistakes and adjusted my recipe accordingly.  If at first you don’t succeed, drink some wine and Google a better way to do it!

This time, I followed the recipe for basic pizza dough from my Williams-Sonoma Pizza book, but with a few adjustments.  For this recipe, you will need:

• 1 TBSP of Active dry yeast
• 3/4 cup plus 2 TBSP lukewarm water (around 105 degrees)
• 1 cup All purpose gluten free flour
• 1 3/4 cups Pamela’s Pancake & Baking mix
• 1 TSP Salt
• 1 TBSP Extra-virgin olive oil

Here’s your 5 easy steps for pizza crust that won’t chip your teeth:

1. In a small bowl, dissolve your yeast in the water and let stand for 10 minutes, until slightly foamy on top.
2. In a food processor, mix flour, Pamela’s, and salt.  With the machine running, slowly pour in yeast mixture and olive oil.  Continue running the processor till the mixture that forms into a dough ball that rides around the blade like a chubby kid on the playground.
3. Take your ball of dough out and place on a lightly floured surface.  Be sure to use your gluten free flour, honey.  Knead the dough for 1-2 mintues
4. Lightly coat a large bowl with olive oil.  Put your ball of dough inside and cover tightly with plastic wrap.  Leave at room temperature so you dough can rise baby, rise.  It should just about double in size in about 1-2 hours.
5. After waiting patiently for your dough to grow, take it out of the bowl and place on a floured surface.  Knead the dough a few times and then start shaping into your desired form of pizza.

 

*Tip: After shaping your dough, brush the entire crust with olive oil.

Once you have your pizza shaped, top it with whatever your heart desires. I split my dough into 2 pizzas and made a steak fajita pizza and a Buffalo chicken pizza.

Don’t be afraid to go crazy with your toppings.  They are an expression of your soul and most importantly, your inner fat kid.  Let your foodie-freak flag fly.  The sky’s the limit.  You were born this way, baby.  If Gaga can wear a meat dress, you can have black olives and peanut butter cups on your pizza…(gross).

After you’ve decorated your pizzas, place them in a 450 degree oven for 10 minutes.  Reduce the temp to 400 degrees and bake for an additional 10 minutes, or until your crust is golden brown.

And that’s it! This crust turned out much better than the modeling clay I passed off as pizza in part 1 of this little story. It still was not “perfect”. It held up slightly better in the hand but had some structural integrity problems. Don’t worry, I’m working on it.

Mix.  Top.  Bake.  Let me know what you think.  Enjoy!

Glutardedly Yours,

 

~Tim

Like That's Glutarded on FACEBOOK!