Pizza Crust (AR)

By IUPUI95

Ingredients

• 1 cup brown rice flour mix
• 1/2 cup millet flour
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 2 teaspoons granulated sugar
• 1/4 oz. (7 g) dry quick-rise yeast granules
• 1 teaspoon olive oil
• 3/4 cup plus 1 tablespoon water, heated to 110°F
• Optional: Cornmeal

Preparation

Step 1

1) Generously spray pizza pan(s) with cooking spray and lightly sprinkle cornmeal over entire pan (cornmeal is optional).

2) Mix all dry ingredients in large bowl of elecric mixer. Pour olive oil and warm water into mixing bowl; mix until just blended. Scrape bowl and beaters, and then beat at high speed for 2 minutes.

3) Spoon dough into center of prepared pan(s). Use a cake spatula to move dough from center to outer rim of pan using individual strokes; lightly dampen spatula with warm water as necessary. Try to arrange dough so that it covers entire pan in an even, thin layer. Cover with a light cloth and let rise in a warm place for 30-40 minutes. Pizza crust should approximately double in height.

4) Place rack in lower third of oven. Preheat oven to 425°F while pizza is rising.

5) Bake pizza in pan on rack of preheated oven for 15-16 minutes (12-14 minutes for 9" pizza). Pizza should be light golden in color and cooked through. Remove from oven and cover with pizza topping of your choice (make sure topping is not too wet).

6) Leave pizza in pan and return to oven for an additional 10 minutes (8 minutes for 9" crust). Remove pizza from pan and place it directly on rack for 6 minutes (4 minutes for 9" crust) to finish baking. Remove from oven, let rest 3 minutes, slice, and serve.

FOR SOFTER CRUST:
Put on pizza topping and return pan to rack in lower third of oven; bake 15-20 minutes, or until topping is cooked.

FOR VERY CRISP CRUST:
Put on pizza topping, remove pizza from pan, and place pizza directly on rack in lower third of oven; bake 8-10 minutes (5-8 minutes for 9" pies) until topping is cooked and bottom is crispy.