Remember when I told you all about the Foodbuzz Festival? Well, while I was there, I was lucky enough to receive a copy of the book Pizza in Five by Jeff Hertzberg and Zoe Francois. I made their gluten free pizza crust dough and I certainly was pleased with the results.
It has been really challenging adhering to a gluten-free (and dairy-free) diet this past year, so when I saw their recipe I was excited to try it. There are a lot of ingredients, some of which you just won’t have in your pantry, but all of which were well worth purchasing. I found most everything I needed between Whole Foods and Safeway. I also know our local organic co-op sells all of the ingredients in bulk. At the bulk stores you have the option of buying smaller quantities.
The crust had a great chewy quality to it, but it was also crisp, which is something I’ve been missing with other gluten-free doughs I’ve experimented with.
Oh, and there are tons of other people cooking from this fantastic book and posting their results to #PizzaPartyIn5 today, so go and check it out!
Herewith, are the step-by-step photos of what I did to make this delicious pizza. I’ll post the recipe and the instructions soon, but was excited to get this up for everyone to enjoy.
Gluten-Free Pizza Dough
from Artisan Pizza and Flatbread in Five Minutes a Day, by Jeff Hertzberg and Zoe Francois
- 2 cups Brown Rice Flour
- 2 cups White Rice Flour
- 2 cups Tapioca Flour (aka Starch)
- 1 1/2 cups Cornmeal
- 2 tbsps Granulated Yeast
- 1-1 1/2 tbsps Kosher Salt (I used Fleur de Sel)
- 2 tbsps Xantham Gum
- 3 1/4 cups Lukewarm Water
- 1/2 cup Olive Oil
- 2 large Eggs, lightly beaten
- 2 tbsps Sugar, Honey, Malt Powder or Agave Syrup (I used Honey)
- Mixing and Storing the dough: Whisk together the flours, cornmeal, yeast, salt, and xantahn gum in a 5 quart bowl, or a lidded, (not airtight) food container.
- Combine all the liquid ingredients with the sweetener and add the mixture to the dry ingredients, using a spoon, 14 cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle), until all of the dry ingredients are well incorporated. You may have to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.
- Cover (not airtight), and allow it to rest at room temperature until the dough rises, approximately 2 hours.
- The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. Or store the dough for up to 3 weeks in the freezer in 1/2 pound portions. When using frozen dough, thaw it in the refrigerator overnight before use.
- On pizza day, break off a piece of the dough. It will not have any stretchiness like wheat doughs.
- Roll out the dough directly on a pizza peel, (I rolled mine right onto my stainless countertop with flour on it) covered generously with flour and cover the dough with plastic wrap.
- Roll into a 1 1/8 inch thick round.
- As you roll out the dough, use a dough scraper to make sure the dough isn’t sticking to the peel (or whatever surface you’re using); add more flour if needed.
- Gently pull off the plastic wrap, and top.
Put the Pizza Together and Bake It:
my own interpretation of the method from the book
- Turn oven up to highest setting (mine was 500 degrees).
- Put your pan in the oven to get it as hot as possible.
- Prepare all your ingredients: I used bacon, chanterelle mushrooms, potatoes, tomatoes, pesto, and egg.
- Roll out the dough as described above.
- Remove the pan from the oven (must do this quickly so the pan doesn’t cool down too much). Add some olive oil.
- Using a flat stainless scraper to pick it up and put it on the super hot pan.
- Working quickly, add all your toppings (see photos below, I have them in order of ingredient application).
- Finish with the cracked egg on top, and add a bit of olive oil and spices.
Bake in the hot oven for about 10 minutes, or until the edges are browned and the egg has set.