A friend sent me a recipe that I modified to work for me.
Not only do I love this dough - in how it handles and how it bakes up - but I also love it because I can make the dough ahead. What a treat to make home-made pizza - on the spur of the moment - with the dough already mixed, risen and ready to use.
If you like thin-crust pizza this one wins the prize.
My grands also love it topped with only cheese making it a quick, great snack!
- 1 1/3 cups water
- 1 tsp sugar
- 1 1/2 tbsp traditional yeast
- 1/4 cup oil
- 1 tbsp honey
- 2 large eggs
- 3 cups Julie's Flour mix
- 1/4 cup brown rice flour
- 2 tsp salt
- 1 1/2 tsp xanthan gum
- sweet rice flour for handling/rolling dough
- Proof yeast with sugar in warm/hot water
- In mixer bowl blend oil, honey, eggs
- Add proofed yeast
- Add blended dry ingredients, mix on low then beat on high speed until dough is smooth, fluffy looking and light - about 3-4 minutes
- Scrape dough into a bowl large enough to allow for at least a double increase in rise - cover and let - between 1-2 hours.
- Do not stir down, but place covered in the fridge until you want to use it. This dough will keep for 5-7 days in the fridge. Recipe can be doubled.
- When needed, scoop out a portion of the dough, place on dusted parchment paper (using sweet rice flour) and lightly work in JUST enough sweet rice flour to allow dough to be handled easily. You will be surprised how very little it takes considering that the dough seems quite 'wet' to begin with.
- Roll dough thin on the parchment paper, cover with desired toppings and slide parchment and pizza onto baking pan. Dough handles well, but if you wish, you can cover dough with plastic wrap and roll over top, removing plastic wrap when dough is rolled thin enough.
- Bake for about 20 minutes at 400 degrees -- or until crust is golden brown and toppings are bubbling. Exposed parchment paper will turn color, but it is no problem. You can trim the edges down after you slide it on the baking pan before baking.
Note - you can add your favorite spices/flavours to this pizza dough - experiment!