Thick-Crust Gluten Free Pizza Dough from GFOAS Bakes Bread

Photo by TERESA B.

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

2

12 inch pizzas

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

2

servings

Ingredients

  • STARTER

  • 1 1/2

    cups (210 g) Gluten Free Bread Flour*

  • 1

    teaspoon (3 g) instant yeast

  • 2

    teaspoons (8 g) sugar

  • 3/4

    cup plus 2 tablespoons (7 ounces, by weight) warm water (about 95°F)

  • DOUGH

  • 2

    cups (280 g) Gluten Free Bread Flour*, plus more for sprinkling

  • 1 1/3

    teaspoons (4 g) instant yeast

  • 2

    teaspoons (12 g) kosher salt

  • 1

    tablespoon (14 g) extra-virgin olive oil

  • 1/4

    cup (2 ounces, by weight) water, at room temperature

  • Starter

Directions

*BREAD FLOUR NOTES 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions. To make the starter, place all the starter ingredients in a medium-size bowl, and whisk until well combined. The mixture will be thick and shapeless. Cover and set the bowl aside in a warm, draft-free location to rise until doubled (about 40 minutes). Once the starter has finished rising, make the dough. Place the flour and yeast the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the olive oil, water, and risen starter to the bowl, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough will begin as a rough ball and become very sticky, but should be smooth and somewhat stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket). Place the dough in the refrigerator for at least 12 hours and up to 5 days.** **Note: If you prefer, you may make and use this dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions. Once the pizza dough has finished rising in the refrigerator, it is best to work with it cold. Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom rack of your oven and preheat the oven to 400°F. On a lightly floured surface, knead the dough until smoother as directed in These General Shaping Tips. Divide the chilled dough into two equal portions, and roll each into a ball. Sprinkle both lightly with flour, and cover one with a moist tea towel so that it doesn’t dry out. Using well-floured hands and a rolling pin, as necessary, pat and roll out the first piece of dough on a lightly floured surface into a 12-inch round, rotating the dough and flouring it frequently, to prevent sticking, as shown in the gluten free pizza shaping video. Roll and pat the dough more thickly as you work from the center of the dough to the edges to create a crust. Transfer the round of dough to a piece of unbleached parchment paper. Repeat with the second piece of dough. Place each crust, one at a time, each still on its parchment paper, on the hot pizza stone. Bake for about 5 minutes, or until the crust begins to puff and brown. Remove it from the oven. Top your pizza with your desired toppings, then place the pizzas again, one at a time, back on the pizza stone. Bake until the crust is browned and your toppings are cooked as desired (about 7 minutes, but time will vary depending upon toppings and taste). Allow the pizza to set for a few minutes before slicing and serving.

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