Daring Bakers: Pizza

Yum.  Pizza is good.  And although it took a few days to make, this pizza was awesome.  It even came with GF instructions.  The only part I didn’t love about this challenge was my home-made oat flour.  I ground up my GF oats, but next time I’d rather buy some GF oat flour or use a different one =D.  Anyways, besides that, this was a great recipe.  My family each made our own pizza, and although I had to make the dough the night before, it was super easy.  Oh, and being GF, the dough didn’t rise much, if at all, but it was really important to make sure that when you sprinkled the dough with olive oil before putting it in the fridge, that they all had enough on them, otherwise some would get a bit dry.

Anyways, I forgot to use a camera to document this one.  I know, I know.  It’s crazy.  But, I think I’ve just been getting a bit lazy =D.

So with out further adieu, here is the recipe.  Then, and only then, after reading the entirety may you view the pictures of my Mom’s pizza.  Or you can skip the reading part, whatever works =D!

Basic Pizza Dough

Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart. Adaptations by Natalie of Gluten A Go Go for the October 2008 Daring Bakers Challenge.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).
Ingredients
4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 tsp salt
2 tsp 
yeast
1/4 cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 tbsp agave syrup
cornmeal for dusting

Day 1
Method
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter.  Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.  Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

Day 2
8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator.  Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C). 

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.

11. Lightly top it with sweet or savory toppings of your choice.

12. Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

So, there you have it.  The awesome pizza recipe in it’s entirety.  Oh right.  Now you get a picture or two 🙂

Mmm, yummy.  This is one I would make again, when I want a real good pizza without a frozen crust.

xoxo
Lauren