Thursday, January 8, 2009

I have a problem. (Pizza)

I want to eat pizza every day. Alex doesn't love pizza like I do, but he likes it when I come up with delicious things. I wanted pizza for dinner but I didn't want to bring my laptop downstairs for recipes, so I remembered that the crappy version of the Joy of Cooking (the 1997 version) has some gluten-free recipes. I fiddled with the recipe a bit, adding some of my new magic teff flour (is it magic? or am I just adding it right?). While this recipe isn't as easy as my last recipe, because it needs more than just rice flour mix thrown in, I like it better. I spread the dough over a cookie sheet so this made one big square pizza, which I liked. 

Thick Crust Pizza Dough (Version 2)
Modified from the Joy of Cooking 1997. The sorghum and teff can be switched out with other flours, I might try millet next time just for fun. Have everything at room temperature. 

1 1/3 c rice flour (white or brown)
1/3 c sorghum flour
1/3 c teff flour
1 1/2 c tapioca starch
1/2 c potato starch
1 T xanthan gum
1 T sugar
1 t salt
2 T yeast
1 c buttermilk (I soured whole milk with a teaspoon of vinegar since I didn't have buttermilk)
4 T olive oil
2 t cider vinegar
2 eggs
1/4 c very warm water (120-130 degrees)

Mix together the dry ingredients, then dump in all the wet ingredients. Mix on medium-low for a minute, scrape down the bowl, then increase speed to medium-high and beat for 4 minutes. Grease a cookie sheet (or line with parchment paper or a silpat), then sprinkle with cornmeal, grease your hands and spread the dough to the edges of the pan. Set in a warm place, cover with plastic wrap, and let rise for 30 minutes. Then preheat the oven to 400, remove the plastic wrap, and bake for 15-20 minutes until lightly browned around the edges. Remove from the oven, top with sauce and toppings and cheese, and bake another 10 minutes or so until edges are brown and cheese is melted and bubbly. 

Other pizza recipes I've posted, all of which are delicious and I alternate which I am making depending on how much time I have/what ingredients I have/whether I want thick of thin thin crust:

8 comments:

  1. Yum! I've been hungry for pizza for days now. That looks great!

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  2. at the end of the post you should link to all your other pizza recipes!

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  3. Ok D.

    Thanks Emily!

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  4. I think I now have a problem too - I want your pizza! (and I don't have all the ingredients!)

    When you said you soured your milk with vinegar, did you mean you soured regular milk instead of using buttermilk?

    Oh, and those chocolate self-saucing desserts from new-years looked incredible too.

    Karen

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  5. Karen-
    Oh, yes, I soured regular milk with vinegar, I'll fix that!

    Thanks!

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  6. This looks great! I've made your other thicker crust recipe (the last one you posted) a few times now, and LOVE it! If I had teff flour, I'd give this one a try! I got a pizza stone, so we've been having pizza about once a week now. My husband sure doesn't mind! :)

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  7. This is a great crust. The flavor is wonderful and the texture is like a gluten pizza. Thank you so much for sharing your recipe. My 12 year old is thrilled with the pizza.

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  8. It’s pizza madness. The crust was thick, and its texture smells great.


    gluten free desserts

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