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Saturday, September 4, 2010

Pizza Dough I

Pizza dough is fairly straight forward if you can have yeast. It's basically warm water, yeast, and sugar (to activate the yeast), a lot of flour, and a little oil. Not much to it. This was my first shot at pizza dough, or any breads or doughs with yeast in them. I am allergic to yeast, so had abandoned pizza a while ago. My husband is not allergic to dairy or yeast and has really missed pizza, so I decided to give it a try. The crust is a little closer to a Chicago Style and is a bit doughy. My mom actually prefers that style, so she enjoyed the pizza. This dough does not have the same elasticity raw that a gluten pizza dough would have, so don't expect to toss the pizza around in the air or be able to roll out the dough.

Pizza Dough I
Makes enough crust for 2 medium pizzas

2 packages of yeast or 4.5 tsp
2 tsp sugar
2 cups warm water (around 110 degrees, so a little warmer than your temp)
3 cups Bob's Redmill All Purpose Gluten Free Flour
2 cups Sorghum Flour
1 cup Tapioca Flour
2 Tb Salt
2 Tb Olive Oil

First, combine the warm water, sugar, and yeast and very gently stir so the yeast doesn't clump too much. Do not add the salt because it will kill the yeast. Wait about 5-10 minutes for the yeast to activate and start foaming. Combine all of the dry ingredients and then pour in the water, sugar, and yeast mixture. Stir with a spoon. Once it becomes hard to stir, put in the oil and knead by hand. Once the dough is kneaded, put it in an oiled bowl and cover with plastic wrap and a towel and put in a warm place. Let it sit for about an hour, or until the dough roughly doubles in size.

The dough will double in size, here's the dough before I let it rest:

I put it on a warm stove I was baking scones in, and the dough rose pretty quickly. It's not as a dramatic raise as gluten dough:

The finished product used for a spinach, feta, and walnut pizza. Note the uneven edges because the pizza dough was pressed into shape:

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