I've been on the quest for the "best" homemade pizza for years, and have gone through countless recipes, baking techniques, flour types, etc. to perfect my process...and just when I thought I really couldn't get it any better I was diagnosed with celiac disease. Would I ever eat good pizza again, let alone make it? Thus began my quest for "really good" GF pizza.
Disclaimer 1 - I have no issue with cauliflower crust, etc. but I'm not going for "good for GF " pizza, but the closest possible facsimile to the real deal, with the flavor of wheat and a crisp chewy cornicone that's worth going through the effort to make at home.
Disclaimer 2 - This recipe uses Caputo Fioreglut flour which contains deglutenized wheat starch. It is certified gluten free according to the "less than 20ppm" standard. Because it contains part of the wheat plant it is not safe for people with wheat allergies. Whether it is "safe" for people with celiac is decision people need to make for themselves based on their comfort level consuming and serving a product that contains part of the wheat plant. There is some disagreement about this within the gluten-free community and some people with celiac have more tolerance for trace amounts of gluten than others.
Disclaimer 3 - I include all measurements in grams because it's the most accurate way to make dough/bread. I have no idea what the volume measurements are. Get a $20 digital kitchen scale if you're going to bake. It's one of the best investments you'll make.
Really Good Gluten-Free Pizza ๐
Makes 3 medium (13-14 inch) or 4 small (11-12 inch) pizzas
Ingredients:
30g Psyllium Husk (whole )
300g Warm Water
667g Caputo Fioreglut GF Flour
20g Kosher Salt
12g Sugar
8g Instant Yeast
533g Warm Water
35g Extra Virgin Olive Oil
Toppings: crushed tomatoes (1 can), shredded whole milk low moisture mozzarella (1lb), and any other desired toppings
Instructions - Making the Dough
1) Mix psyllium husk and first amount of water listed (300g), stir vigorously until a gel is formed, 30 to 45 seconds
2) In a stand mixer bowl or other large bowl, whisk together the dry ingredients
3) Pour in the warm water, psyllium gel, and olive oil, mix to combine
4) Blend on medium speed for 2 minutes or stir very well with a sturdy spoon
5) Put the dough into an oiled bowl and roll it around to coat with oil
6) Cover the bowl with plastic wrap and then a kitchen towel, let rise in a warm place for 1 hour or until doubled in size
7) Divide dough into 3 or 4 equal portions, shape into balls, flatten slightly, place on a tray sprayed with spray oil, and let rest covered with a damp towel for 30 minutes, or refrigerate until ready to make pizza
8) If refrigerating place on oiled tray, spray tops of dough balls, cover with plastic wrap. Remove from fridge one hour before baking pizza
Instructions - Forming & Baking the Pizza
1) Preheat the oven for at least 30 min. at 450ยฐF with a baking stone on rack in top third of oven (with baking steel on top of stone if you have a steel, if you don't have a stone use an overturned metal sheet pan)
2) Place a dough ball on a piece of parchment paper that is no bigger than your pizza stone or pan
3) Sprinkle some GF flour (I use millet) on top and either pat out the dough with your hands or gently roll it out with a rolling pin into a 10-11 inch circle (small) or 13-14 inch circle (medium), pat out the dough for a thicker and softer crust edge, roll out with a rolling pin for a thin and crunchy crust edge.) When shaping push out from the center to gently push the gas bubbles towards the outer crust. Maintain a 1/2inch lip of dough around the outer edge (the interior of the crust should be as thin, flat, and gas bubble free as possible)
4) Slide the pizza crust, along with the parchment paper, onto the pizza stone, bake for 4 minutes, removing the parchment paper, then bake for 6 additional minutes (10 total)
5) Remove the pizza crust from the oven and place on a rack, bake the other crusts
6) Once all the crusts are pre-baked raise the oven to 550ยฐF, if using a steel once the oven reaches temperature turn the broiler on high for 5 minutes to super heat the steel, turn off the broiler and heat oven back to 550ยฐF
7) Top the pre-baked crust, brush the outer crust very lightly with extra virgin olive oil, and slide onto the steel/stone, bake for 6 minutes. remove to a cooling rack for 2 minutes before slicing
8) Allow oven to come back to temperature in between each pizza, if using a steel turn the broiler on high for 3 minutes in between each pizza, then heat the oven back to 550ยฐF