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]]>Pizza, oh pizza… what a great creation our Italian fellas brought to the world. Loved by almost everyone in the world, this is an all-in-one package meal. You have a nice crust covered by a nice Italian style tomato sauce, topped with mozzarella cheese and whatever thing you might think of.
Fully customizable, this will bring joy to your table and your kids. Although today we find several places that offer “gluten-free” pizza, nobody can make us sure that is doesn’t have cross-contamination (unless it is an only gluten-free place, of course). So it’s something that celiac people really miss when they are diagnosed and have to go gluten-free.
Here I bring you a recipe for a “thick” pizza crust (it is certainly not the thin one, but it is a decent size so you can hold it without any problems). This crust will be crunchy and golden on the bottom.
As the other bread recipes, I recommend using a stand mixer with the paddle attachment. If you don’t have one, you can mix by hand. Just make sure you beat it up well! You will also need a baking sheet and parchment paper, and of course, whatever you would like to have over the crust!
Gluten-Free Pizza Crust
Course: MainCuisine: ItalianDifficulty: Easy1
large pizza15
minutes30
minutesThis thick pizza crust will bring joy back to your home!
Ingredients
250 g of my Gluten-free Bread Flour Blend
10 g instant yeast
10 g honey
150 ml warm water (2/3 cup) (105-110ºF / 40-43ºC)
6 g salt (1 tsp kosher salt)
12 g olive oil (1/2 tbsp)
Directions
- In a bowl, mix the water, honey and yeast and let it rest for about 5 minutes until you see it starts foaming (that tells you that your yeast is alive and ready to go!)
- In your stand mixer bowl (or a normal bowl), mix all the ingredients together.
- Beat up the mixture for 7 minutes, first at low speed so the flour incorporates with the liquids, and then turn it to high speed! It will be a soft and sticky dough!
- Transfer everything to a previously oiled bowl to let the dough rise! Cover the bowl with a plastic film and put it in a warm and draft-free area (I use my oven, heat it up to 120ºF (45ºC), turn it off, open the door for 1 minute, put the bowl in, close the door and leave the oven light on). Leave it to proof for about 1 hour so it can double its size.
- Once the time has passed, put the dough into the fridge for 1 hour (you can leave it overnight too if you want to do it for the next day, it will be easier to handle if you do this!).
- Once the hour has passed (or you are ready to cook), preheat the oven to 400ºF (205ºC).
- Transfer the dough into a baking sheet lined with parchment paper. Oil your hands and start spreading carefully the dough to give it its final shape! Don’t press it too hard so you don’t lose the air bubbles! It will be a bit sticky, so use a bit more oil in your hands if you need it.
- Now it’s baking time!
- Cook the dough alone for 10 minutes.
- Take it out and spread the tomato sauce (see notes). Cook for another 10 minutes.
- Take it out again, and put all the cheese and toppings! Cook it for another 15 minutes, or until the crust is golden brown at the bottom and the cheese has melted.
- Take it out for the last time, let it sit 5 minutes…. cut…. eat…. enjoy!!!!
Notes
- You can make a good tomato sauce by mixing 1 cup of crushed tomatoes, 1 tsp of sugar, 1/2 tsp salt, some pepper, 1/2 tbsp olive oil, and 1 tbsp of dried oregano. You can tune up the flavour as you wish by changing the amounts
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