Gluten-Free Pizza Dough
I've tried a couple versions of this recipe and have enjoyed them both, especially after the few adjustments I've made.
Recipe:
1¼ cups (10 fluid ounces which is about 10.5 ounces) milk
2½ cups (300 g) tapioca starch/flour, plus more for sprinkling
¼ teaspoon salt
5-6 tablespoons oil
2 large eggs at room temperature
5 ounces low moisture mozzarella cheese, shredded
2 ounces sharp white Cheddar cheese, shredded
2 ounces Parmesan cheese, finely grated
Extra virgin olive oil for brushing the top of the pizza dough before baking
Preheat your oven to 375°F. Place a pizza stone in the oven as it heats. If you don’t have a pizza stone, use an overturned rimmed baking sheet.
In a medium saucepan, bring the milk to a simmer over medium heat. As soon as the milk begins to simmer, turn off the heat and add the tapioca flour and salt, and then the oil. Mix to combine. The mixture will look curdled and will be difficult to bring together. Transfer it to the bowl of a stand mixer using the batter attachment to smooth out the dough. Important: Allow the dough to cool to close to room temperature before proceeding with the rest of the recipe so you don't cook the eggs. Once the dough has cooled sufficiently, add the eggs in two parts, and mix until the egg is incorporated into the dough. Once the eggs have been added, mix on medium-high until the dough is smooth (2 to 3 minutes). It will be very thick and stretchy. Add the shredded cheese, and mix to combine.
Sprinkle some tapioca flour on a piece of parchment paper, and scrape the dough onto it. Sprinkle the top of the dough with more tapioca flour. Divide the dough in thirds and shape each piece into a round. The dough should already be relatively easy to handle. If it is not, cover with plastic wrap and place it in the freezer for 10 minutes.
On a square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, prick all over with a fork and flip onto another piece of parchment so the fork pricks are on the bottom. Fold over the edges inward to create a crust. Brush the top of the shell generously with olive oil and cover with toppings. Place the pizza, still on the parchment, on top of the pizza stone. Bake for about 20-25 minutes, or until the cheese is melted and bubbling and the crust is lightly golden brown and feels slightly crispy to the touch. You may prefer to partially pre-bake the crust for 10 minutes.
Remove from the oven and allow to cool briefly before slicing and serving. The dough can be made ahead of time, wrapped tightly and frozen until ready to use.
2½ cups (300 g) tapioca starch/flour, plus more for sprinkling
¼ teaspoon salt
5-6 tablespoons oil
2 large eggs at room temperature
5 ounces low moisture mozzarella cheese, shredded
2 ounces sharp white Cheddar cheese, shredded
2 ounces Parmesan cheese, finely grated
Extra virgin olive oil for brushing the top of the pizza dough before baking
Preheat your oven to 375°F. Place a pizza stone in the oven as it heats. If you don’t have a pizza stone, use an overturned rimmed baking sheet.
In a medium saucepan, bring the milk to a simmer over medium heat. As soon as the milk begins to simmer, turn off the heat and add the tapioca flour and salt, and then the oil. Mix to combine. The mixture will look curdled and will be difficult to bring together. Transfer it to the bowl of a stand mixer using the batter attachment to smooth out the dough. Important: Allow the dough to cool to close to room temperature before proceeding with the rest of the recipe so you don't cook the eggs. Once the dough has cooled sufficiently, add the eggs in two parts, and mix until the egg is incorporated into the dough. Once the eggs have been added, mix on medium-high until the dough is smooth (2 to 3 minutes). It will be very thick and stretchy. Add the shredded cheese, and mix to combine.
Sprinkle some tapioca flour on a piece of parchment paper, and scrape the dough onto it. Sprinkle the top of the dough with more tapioca flour. Divide the dough in thirds and shape each piece into a round. The dough should already be relatively easy to handle. If it is not, cover with plastic wrap and place it in the freezer for 10 minutes.
On a square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, prick all over with a fork and flip onto another piece of parchment so the fork pricks are on the bottom. Fold over the edges inward to create a crust. Brush the top of the shell generously with olive oil and cover with toppings. Place the pizza, still on the parchment, on top of the pizza stone. Bake for about 20-25 minutes, or until the cheese is melted and bubbling and the crust is lightly golden brown and feels slightly crispy to the touch. You may prefer to partially pre-bake the crust for 10 minutes.
Remove from the oven and allow to cool briefly before slicing and serving. The dough can be made ahead of time, wrapped tightly and frozen until ready to use.
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