GF YF Pizza Dough

For pizza crust

3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling**

4 1/2 teaspoons baking powder

1 teaspoon kosher salt

2 tablespoons (28 g) extra virgin olive oil

1 tablespoon (21 g) honey

1 cup lukewarm water

First, make the pizza crust. In the bowl of a stand mixer fitted with the bread hook, place the flour
blend, baking powder and salt, and whisk to combine well. Add the olive oil, honey and water, and
mix on low speed with the dough hook until combined. Raise the mixer speed to medium and mix
for about 5 minutes. The dough will begin as a rough ball and become very sticky, but should be
smooth and somewhat stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape
down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket, and cover
with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and place in the
refrigerator to chill for about 10 minutes. This will make it easier to handle.

Shape the pizzas. Once the pizza dough has chilled, place it on a lightly floured surface and
sprinkle lightly with more flour. Shape into a smooth ball (this will be much, much easier if you
used bread flour) and divide the dough evenly into two separate pieces and shape each into a
separate ball. Sprinkle both lightly with flour, and cover one with a moist tea towel so that it doesn’t
dry out. Using well-floured hands and a rolling pin, pat and roll out the first piece of dough on a
lightly floured surface into a 12-inch round, rotating the dough and flouring it frequently, to prevent
sticking. Roll and pat the dough more thickly as you work from the center of the dough to the
edges to create a crust. Transfer the round of dough to a piece of unbleached parchment paper.
Repeat with the second piece of dough. Place a pizza stone (or overturned rimmed metal baking
sheet) on the bottom rack of your oven and preheat the oven to 375°F (350°F if using all purpose
gluten free flour).

Bake the pizzas:

1. If using bread flour: Top your pizzas with tomato sauce and scatter with cheese, then
place the pizzas, one at a time, on the pizza stone. Bake for about 10 minutes or until the cheese
is melted, the sauce is bubbling and the crust is puffed and browned. Allow the pizza to set for a
few minutes before slicing and serving.

2. If using all purpose gluten free flour: Brush the entire surface of each pizza crust with
the olive oil to aid in browning. Bake for about 15 minutes, or until the crust begins to puff and
brown. Remove it from the oven. Top your pizza with tomato sauce and scatter with cheese, then
place the pizzas again, one at a time, back on the pizza stone. Bake just until the cheese is
melted. Allow the pizza to set for a few minutes before slicing and serving

Source: https://glutenfreeonashoestring.com/yeast-free-gluten-free-pizza-two-ways/ accessed 03.04.2020