Pizza - GF NY Style Pizza Dough

2021-08-29T14:14:20

From No Gluten, No Problem cookbook

Ingredients:

• 200 g 110 F warm water
• 1.5 tsp sugar
• 1.5 tsp active dry yeast
• 75 g white rice flour
• 38 g quinoa flour
• 38 g tapioca starch
• 30 g potato starch
• 11 g potato flour
• 2 tsp ground psyllium husk
• .75 tsp salt
• 1 tbsp olive oil

Instructions:

2. In a small bowl, whisk together the water, sugar, and yeast. Set aside to allow the yeast to activate- about 5 minutes or until foamy.
3. In a medium bowl, whisk together the rice flour, quinoa flour, tapioca starch, potato flour, psyllium husk, and salt.
4. When the yeast mixture is foamy, add the oil and stir to combine.
5. Pour the yeast mixture into the flour mixture and stir vigorously with a spoon until it is smooth, there are no lumps, and it forms a thick dough. Although this dough doesn't require rise time, press it out and rest for 20-40 minutes before topping and baking. Optional 48 hour slow fermentation: store in a loosely covered container in the fridge for 48 hours and allow to return to room temperature for two hours before baking. Making the Pizza
6. Preheat the oven to 550 F for one hour with a pizza steel.
7. Bake on parchment paper for 2 minutes.
8. Remove parchment and bake directly on steel for 6-7 minutes.
9. Remove from oven and rest for 2 minutes before slicing.