I was emailed the directions on how to roll out dough and prepare pizza for the perfect crust.
1. Thirty minutes before baking time, preheat the oven to 500 degrees F, with a baking stone placed on the middle rack.
2. Prepare and measure all the toppings in advance.
3. Dust the surface of the refrigerated dough with rice flour and cut off a 1/2-pound (orange-size) piece. Dust the piece with more rice flour and quickly shape it into a ball; this dough isn’t stretched because there is no gluten in it – just press it into the shape of a ball. You will need to use lots of rice flour to prevent the dough from sticking to your hands or the work surface, but avoid working lumps of flour into the dough.
4. Sprinkle rice flour onto a 14-inch square piece of parchment paper. Flatten the dough with your hands into an even circle, sprinkle generously with more rice flour, cover with a 14-inch piece of plastic wrap, then roll the dough between the parchment and plastic wrap to produce a 1/16- to 1/8-inch-thick round. Peel away the plastic wrap, leaving the crust on the parchment paper
5. Distribute a thin layer of tomatoes over the surface of the dough.
6. Scatter the mozzarella over the surface of the dough, then the basil, olives, pepper, and Parmigiano-Reggiano, if desired. Drizzle the pizza with about a teaspoon of olive oil. No further resting is needed prior to baking.
7. Slide the pizza and parchment directly onto the stone. Check for doneness in 10-12 minutes. Take a peek at the bottom of the crust – if you’d like it to be browner, slide the pizza and parchment off the stone and directly onto the oven rack for a couple of minutes. (Parchment paper will turn black, which is fine.)
8. Allow the pizza to cool slightly on a rack before serving, to allow the cheese to set.
The only changes I will make when repeating these instructions is to add some oil/nonstick spray to the parchment paper. Just the rice flour was not enough for easy removal. I did have to work at getting the pizza off the paper but was successful. So just a minor challenge with an easy fix.
3. Dust the surface of the refrigerated dough with rice flour and cut off a 1/2-pound (orange-size) piece. Dust the piece with more rice flour and quickly shape it into a ball; this dough isn’t stretched because there is no gluten in it – just press it into the shape of a ball. You will need to use lots of rice flour to prevent the dough from sticking to your hands or the work surface, but avoid working lumps of flour into the dough.
4. Sprinkle rice flour onto a 14-inch square piece of parchment paper. Flatten the dough with your hands into an even circle, sprinkle generously with more rice flour, cover with a 14-inch piece of plastic wrap, then roll the dough between the parchment and plastic wrap to produce a 1/16- to 1/8-inch-thick round. Peel away the plastic wrap, leaving the crust on the parchment paper
5. Distribute a thin layer of tomatoes over the surface of the dough.
6. Scatter the mozzarella over the surface of the dough, then the basil, olives, pepper, and Parmigiano-Reggiano, if desired. Drizzle the pizza with about a teaspoon of olive oil. No further resting is needed prior to baking.
7. Slide the pizza and parchment directly onto the stone. Check for doneness in 10-12 minutes. Take a peek at the bottom of the crust – if you’d like it to be browner, slide the pizza and parchment off the stone and directly onto the oven rack for a couple of minutes. (Parchment paper will turn black, which is fine.)
8. Allow the pizza to cool slightly on a rack before serving, to allow the cheese to set.
The only changes I will make when repeating these instructions is to add some oil/nonstick spray to the parchment paper. Just the rice flour was not enough for easy removal. I did have to work at getting the pizza off the paper but was successful. So just a minor challenge with an easy fix.
I sprinkled with the rice flour and rolled out the dough. Personal family favorite is some italian seasonings on the crust. It is bubbly on the hot pizza stone.
Roasted peppers, mushroom, goat cheese, and bacon placed on raw dough.
Then into the oven.
Cooked gluten free pizza with a thin crispy crust.
Thin crispy crust with mile high toppings.
First taste tester the perfect judge of flavor Kiernan (2yrs and wheat free)
Take note that the pizza slice is standing on its own and not flopping.
She devoured the entire slice and then ate some more!
The pizza crust was thin and crispy. It was full of flavor which is hard to accomplish without gluten. The best part about it was that the pizza could stand up on its own and did not end up being crispy like a cracker but like a normal thin crust pizza. There was absolutely no after taste like some GF breads have and my wonderful gluten loving husband liked it! Obviously he would prefer a gluten loaded pizza but this was a good alternative. The pizza dough was easy to roll out and load with my toppings. I can't wait to try it again and this time freeze the dough and see how it comes out. Our 2lb roll made 2 large thin crust pizzas. Thank you Kneadlessly Delicious for letting us try your new gluten free pizza dough.
