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.
GF Artisan Pizza Dough
Ingredients
- 2 1 /2 c (350 g) Artisan Baker’s Blend (gum/rice free)
- 1 Tbsp (1 ½ package) or 11g Instant/Rapid Yeast
- 1 3/4 c warm water (around 105 degrees)
- 1 Tbsp sugar
- 1/2 tsp salt
- 2 Tbsp olive oil
- 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 500F 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.
Load on your favorite toppings! Start with a couple tablespoons of pizza sauce and then add on whatever toppings you like finishing with grated mozzarella cheese.
Bake. Remove preheated baking sheet/stone from oven. Place pizza with parchment paper directly onto your baking surface, leaving a 'lip' of paper toward the door-facing side of the pan. Return to oven and bake for 5 minutes
Remove parchment paper (optional). After 5 minutes, open oven gently remove parchment by sliding it out from under the pizza, using a quick tugging motion. Close oven door and continue baking the pizza for an additional 10-15 minutes or until the cheese is bubbly and golden brown. Remove from oven and enjoy!
This recipe was originally tested and adapted from a recipe published by Patrick Auger in April 2022. Original photo of food by Jennifer Bigler.
