Glutenfreepizzahertzbergfrancoiscrustyboule Recipes

GLUTEN FREE PIZZA DOUGH RECIPE

Steps:

• Bring all ingredients to room temperature. If warming egg whites, place whole eggs in a bowl of very warm water for a few minutes while gathering other ingredients.
• (From scratch: whisk together dry ingredients except yeast; set aside.)
• In a large mixing bowl, combine egg whites, olive oil, cider vinegar and water.
• Using a stand mixer (preferably), slowly add in the dry ingredient mix with yeast. Beat for 2-3 minutes on high to get a firm but very sticky dough that can still be spread; if dough is tight or resistant to spreading out on the pan, mix an extra 2-3 tablespoons of warm water into the dough until absorbed.(Note: this recipe may be mixed by hand in a large bowl, using a wooden spoon - stir as long as you can!)
• Preheat oven with stone to 500°F (static)/475° F (convection).
• Cover crust with oiled parchment and let rise for 30 minutes in a warm spot.
• Remove top parchment and transfer pizza to hot stone.
• Bake for 3-4 minutes or until the crust is lightly browned, bubbled, and firm.
• Remove to spread warm sauce and toppings, then bake for 2 more minutes.
• Preheat the oven to 375° F (static)/ 350° F (convection).
• Cover crust with oiled parchment. Let rise for 30 minutes in a warm spot.
• After the crust has risen, bake for approximately 15 minutes or until the crust is risen and lightly browned.
• Spread with warm sauce and toppings (or if making focaccia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 8-10 minutes, or until the cheese is bubbly, if using.

GLUTEN-FREE PIZZA (HERTZBERG & FRANCOIS OLIVE OIL BREAD)

Steps:

• To make the dough (enough for 8 pizzas) --.
• Use a container (at least 5 quart capacity) you can cover, but is not airtight.
• Mix together all the dry ingredients (rice flour through xantham gum).
• In a separate bowl, mix the liquid ingredients (water through vinegar).
• Gradually mix the liquid ingredients into the dry ingredients -- no need to knead -- you can use a spoon, a food processor with dough hook, or a stand mixer with paddle.
• Cover (not airtight) and allow the mixture to rest at room temperature for about 2 hours.
• Can be used at this point after the rest (go to step 9), but it's best after a 24 hour rest; alternately, you can refrigerate it, covered, but not airtight and use over the next 7 days.
• On baking day --.
• Prepare a pizza peel (or a pizza pan, greased cookie sheet or a silicone baking mat), either sprinkled with cornmeal or rice flour or lined with parchment paper.
• In your oven, put the rack in the middle space and put a baking stone on it in the middle space if you have one; otherwise use a cookie sheet, pizza pan, or a silicone mat.
• Thirty minutes before baking, preheat the oven to 500 degrees F.
• Wet your hands slightly -- keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy.
• Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching).
• Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough.
• This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc.
• Roll out the dough (hands or a rolling pin, but remember, no gluten, so no stretch in this dough) 1/8 - 1/16 inch thich, directly on the pizza peel or silicone mat (or roll out, then transfer to the cookie sheet).
• Add toppings of your choice (you should have them all prepared and ready to go -- the faster this dough gets into the oven, the better the pizza will be).
• Slide the pizza onto the stone or into the oven.
• Check for doneness in 10-12 minutes.
• May need to be turned to brown evenly; may need up to 5 more minutes to complete baking.
• Cool slightly on a rack before serving.