Originally written July 7, 2014
So I made a homemade cheese pizza right down to the dough…. It had a good flavor but was a little crumbly. I may add an extra egg next time to help with moisture.
Thick-Crust Gluten Free Pizza Dough
1 1/2 cups (210 g) Gluten Free Flour
1 teaspoon (3 g) instant yeast
2 teaspoons (8 g) sugar
3/4 cup plus 2 tablespoons (7 ounces, by weight) warm water (about 95°F)
2 cups (280 g) Gluten Free Flour , plus more for sprinkling
1-1/3 teaspoons (4 g) instant yeast
2 teaspoons (12 g) kosher salt
1 tablespoon (14 g) extra-virgin olive oil
1/4 cup (2 ounces, by weight) water, at room temperature
To make the starter, place all the starter ingredients in a medium-size bowl, and whisk until well combined. The mixture will be thick and shapeless. Cover and set the bowl aside in a warm, draft-free location to rise until doubled (about and hour maybe two).
Once the starter has finished rising, make the dough. Place the flour and yeast the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the olive oil, water, and risen starter to the bowl, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead 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 large enough for the dough to rise to double its size and cover. Place the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour).
Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom rack of your oven and preheat the oven to 400°F. On a lightly floured surface, knead the dough until smooth.
Shape dough into a 12″ round pizza.
Bake for about 5-10 minutes, or until the crust begins to puff and brown. Remove it from the oven. Top your pizza with your desired toppings, then place the pizza again back on the pizza stone. Bake until the crust is browned and your toppings are cooked as desired (about 7-10 minutes, but time will vary depending upon toppings and taste). Allow the pizza to set for a few minutes before slicing and serving.
adapted from: http://glutenfreeonashoestring.com/