One of my latest obsessions has been trying to make a decent GF pizza dough. I’ve tried other people’s recipes but have been less than pleased with the result. I come up with a decent enough flatbread or biscuit but I’m looking for pizza crust.
I believe I’ve gotten close. First, the flour mix:
100g Potato Starch
100g Tapioca Starch
125g Sorghum Flour
75g Brown Rice Flour
100g Sweet Rice Flour
The important bits are the potato and tapioca starches. The tapioca for the stretchyness, potato for the lightness. My normal starches make the dough too dense but this seems about the right combination. The dough ends up a little sticky because of the tapioca but not enough to make it unworkable.
1-1.25c of very warm water(around 120deg)
3 tbsp oil
1 1/2 tbsp sugar
1 tsp salt
1 pkg yeast(I used pizza crust yeast but any quick rising yeast should do)
Preheat oven to 425. If you have a stone, add it to the bottom rack.
Mix together the dry ingredients in a separate bowl.
Start with 1 cup of the water in a mixing bowl. With a mixing spoon, start gradually adding the flour and mixing until a dough ball forms. If the ball is too dry, add more water a tbsp at a time. If it’s too wet, add flour a tbsp at a time. The dough ball should be a bit shiny and you should be able to handle it without it sticking to your hands.
You should be able to make 2 10-12″ pizzas from this, depending on how thick you like it.
On parchment paper, form your pizza. You can use your hands to press it out or roll out with a floured rolling pin.
At this point, I like to brush with olive oil but this is optional.
Add toppings then place on the bottom rack of your oven for 12-15 minutes.
At about 10 minutes you should be able to slide the pizza onto your stone to crisp up the crust a little but this is also optional.
The finished product will be soft, chewy and delicious. This is so far my best attempt but I will be tweaking and will update if I get a better result.