Saturday, February 20, 2010
Gluten Free Pizza (2)...
No, it's not delivery....I had posted my pizza crust before, but I tried it a little different this time and it turned out really well. So I thought I would post those modifications...both recipes still work great though.Plus, I added this pepperoni pizza recipe here for you.
Again, this base for this recipe comes from Tom Sawyer's site www.glutenfreeflour.com and his famous GF flour (that you all know I use). This time, I used part Bob's Red Mill for the flour, and it worked well. The crust was more yellow, and more 'crumbly' in the crumb. It was still very good. So really, it is a preference, or if you want your Tom's flour to go farther, use this recipe. The technique in letting rise is a bit different too, so read that part too.
Gluten Free Pizza Crust (2)
2 tsp sugar
¼ + 3 tbs warm water
1 pkg rapid dry yeast (or 7 grams by weight measure if you buy the big bag of yeast from Bob's Red Mill like me)
1 cup Tom Sawyer Gluten Free Flour
¾ cup Bob's Red Mill Gluten Free Flour
1 tsp Italian seasoning (optional)
½ tsp salt
1 ½ tsp baking powder
2 tbs olive oil
1 tsp vinegar
Pepperoni Pizza Toppings
1 can tomato paste
1 cup water
1 tsp Italian seasoning
Salt and Pepper
Lots of pepperoni (use as much as you like to taste)
1 bag of grated Mozzarella (about 2 cups)
Mix sugar with the warm water and yeast and let sit while you prepare the rest of the ingredients. (Make sure yeast is at about 100-105-degrees, hot tap water).
Mix the gluten free flours,Italian seasoning, salt, and baking powder. Then in a seperate bowl blend the oil, eggs, and vinegar, then add that to the yeast mixture.
Pour the wet mixture into the dry and mix with a fork. The dough should be very wet and sticky. Gluten free yeast dough must be very wet and moist in order to rise. It will not be like a standard pizza dough. Because climates vary, if your dough is not very wet and sticky, add more water, 1 tbs at a time until it is.
Next: let it rise in your pizza pan. You can use a round deep dish, or a flat cookie sheet.
Generously oil the bottom of the pan (2-3 tbs of oil) and spread it around with your hands. Then take the sticky dough and using floured hands, gently press it into the pan and into shape (round or square).
Now, place this in a warm spot to rise while you prep the rest of your toppings. You will notice in about 30-minutes it will be puffed and risen.
Mix the tomato paste with the water until a thick sauce comes together. Add the italian season and salt and pepper to taste. This makes a thick and rich sauce and keeps all the toppings on the pizza (other sauce is too thin, and everything avalanches right off your pizza crust!).
After your crust has risen, gently spread the sauce on the dough. Add the cheese and layer on the pepperoni.
I bake mine in a preheated 425-degree oven. That may sound high, but it give a nice crisp crust. It takes about 18 minutes, but watch it, as every oven varies.