GF Perfect Artisan Pizza Dough
Are you missing really good gluten free pizza? This pizza fits the bill – fancy toppings, gourmet sauces, and no odd textures.!!! The most simple of our pizza recipes, this can be used as a base to top with anything you like. This dough is also amazing for calzones.
Patrick’s GF Perfect Pizza Dough
Prep Time: 90 min | Cook Time: 30 min | Servings: Serves: two pie crust or calzones
Ingredients:
Dough
- 2 1 /2 c (350 g) of Better Batter Flour (choose one)
- Artisan Baker’s Blend
- Bread flour
- 400g original blend
- 1 Tbsp (1 ½ package) or 11g Instant/Rapid Yeast
- 350g to 400g. warm water (around 105 degrees)
- 1 Tbsp sugar
- 1/2 tsp salt
- 2 Tbsp olive oil
Toppings
- Marinara, pizza or tomato sauce
- Mozzarella, shredded
- Any other toppings you desire, such as pepperoni, tomato slices, pineapple, goat cheese… let your imagination run wild!
Instructions:
Preheat and prepare. Preheat your Oven to 450 and place a baking sheet or stone into the oven to preheat. Note: the stone/steel can take up to an hour to preheat. The cookie sheet will be ready when the oven has reached temp.
Create dough. Into the bowl of a stand mixer, add Artisan Blend and all remaining ingredients.
Mix with the paddle attachment beginning on low to combine, then increase to high speed for 6-8 minutes until dough is cohesive and fluffy.
1st Proof. Gather dough together in the mixing bowl and cover with plastic wrap. Allow to hydrate/rest in the refrigerator for about an hour.
Shape dough. Remove the dough from the refrigerator. Turn the dough out onto your work service and divide the dough into two halves, one for each pizza crust.
Lightly flour a piece of parchment paper. Put half the dough (enough for one pizza) on it and roll into a 12 or 14-inch round circle depending on your preference of thickness. Repeat with the remaining dough. Note: Make sure to rotate the dough after each roll so it doesn’t stick.
2nd Proof. Allow crusts to rise for 30 mins.
Preheat oven to 450F or turn oven to Broil (HI) and arrange rack about 4-6 inches from broiler.
Shape. Roll or press dough directly onto greased or lined pizza stone or baking sheet. Use fork to poke holes all over the crust.
Parbake or Broil -
- To Parbake the crust 10-15 minutes. Remove crust from oven, flip if desired, and top pizza. Return to oven and bake 10 more minutes, or until topping is cooked to your liking.
- To Broil until golden, 3-5 minutes. Remove the crust from the oven (flip the crust if desired and return to the oven to broil another 3-5 minutes). Top the crust as desired & place back in oven. Broil until topping is cooked to your liking, about 3-5 more min. Remove from the oven and allow to cool a minute or two before, slicing and serving.
