1. Making the dough (enough for 8 12-14" pizzas) -- 2. Use a 5+ quart lidded container, that can close but isn't airtight. 3. Mix together (whisk) the dry ingredients (rice flour through xantham gum). 4. In a separate container, mix together the liquid ingredients (water through honey). 5. Gradually mix the liquids into the dry ingredients -- you can use a spoon, a food processor with dough attachment, or a stand mixer with paddle; if you mix by hand, incorporating the last bit of flour may need some extra hand work! 6. Cover and allow the dough to rise for at least 2 hours at room temperature. 7. At this point, you can use the dough immediately (go to step 8), or you can refrigerate and use over the next 7 days -- note that the flavor improves with 24 hours' rest. 8. When ready to bake -- 9. Prepare a pizza peel (or a prizza pan, greased cookie sheet or a silicone baking mat), either sprinkled with cornmeal or rice flour or lined with parchment paper. 10. In your oven, put the rack in the middle space and put a baking stone on it in the middle space if you have one; otherwise use a cookie sheet, pizza pan, or a silicone mat. 11. Thirty minutes before baking, preheat the oven to 500 degrees F. 12. Wet your hands slightly -- keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy. 13. Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching). 14. Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough. 15. This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc. 16. Roll out the dough (hands or a rolling pin, but remember, no gluten, so no stretch in this dough) 1/8 - 1/16 inch thich, directly on the pizza peel or silicone mat (or roll out, then transfer to the cookie sheet). 17. Add toppings of your choice (you should have them all prepared and ready to go -- the faster this dough gets into the oven, the better the pizza will be). 18. Slide the pizza onto the stone or into the oven. 19. Check for doneness in 10-12 minutes. 20. May need to be turned to brown evenly; may need up to 5 more minutes to complete baking. 21. Cool slightly on a rack before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
