“May your crust be crisp and your bread always rise.” Peter Reinhart
I just finished making these pizza crusts (the recipe makes two) and I’m not sure how they taste, but the aroma of baked bread is amazing. And as you know, or soon will, there is no wheat in this dough.
First, be aware that there are a few steps to this recipe. Second, be aware that they are all easy. And best of all in my book, you don’t have to knead this concoction! Happy dance!
16 ounces (3 1/2 cups plus 1/4 cup) gluten free flour blend – see yesterday’s blog post
2 1/2 ounces (1/2 cup plus 1 T) almond flour
1 1/2 T powdered psyllium husk
2 1/2 t baking powder
2 t salt
1 t instant or rapid-rise yeast
2 1/2 cups warm water (100 degrees)
1/4 cup vegetable oil
vegetable oil spray
Place all the dry ingredients into a mixer bowl and combine on low speed. Slowly add warm water and oil in a steady stream. When it’s all incorporated turn the mixer to medium and beat for 6 minutes. The dough will be sticky.
Cover the bowl with plastic wrap and let it sit for about 1 1/2 hours while you do something exciting! I took a nap.
Heat oven to 325 degrees. Adjust your oven racks to the medium and lower position. Cover two rimmed baking sheets with parchment paper and spray with oil. Don’t be stingy with the oil.
Place half the dough in the center of each sheet and with an oil sprayed spatula spread each into an 8-inch circle. Spray the top of the dough and cover each with a large sheet of plastic wrap. You’re almost there.
Use your hands to press the dough into an 11-inch circle leaving the outer 1/4 inch just a tad thicker. Bake about 50 minutes, switching and rotating the sheets halfway through the baking time. The bottom of each crust should be golden and the top just beginning to brown.
Transfer to wire rack and let cool.
Yes, I really made that all by myself. There are two.
Now, in the cookbook they say something about making your own sauce and they give a recipe, and they have you spread some of the sauce on the crust along with some Parmesan and mozzarella cheese. Then they transfer the whole thing to a baking stone and bake it at 500 degrees for 10 to 12 minutes.
Yes, I bought a scale for $19.99 at Shopko and weighed, rather then measured, the ingredients. I feel like Little Miss Perfect. However, I intent to use some sauce from a jar and I don’t have a baking stone. I’m going to wing it. Maybe a wing and a prayer would be more appropriate.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.