Pizza Dough

[Guest guest]

This is a no fail very delicious recipe from " The Vegetarian Goddess " by Kari

Allrich.

 

Pizza Dough

 

1 1/2 tsp. active dry yeast

1 3/4 C. warm water

1 1/2 tsp. sea salt

2 Tbs. honey

4 Tbs. olive oil

1 Tbs. Italian herbs

4 C. unbleached flour

2 Tb. corn meal

 

 

Dissolve yeast in water with salt and honey.

Add the oil, herbs, flour, and cornmeal.

Form dough into ball. Knead for 10 minutes and smooth into a ball.

Place in oiled bowl and cover with oiled plastic wrap. Let rise for 1 1/2

hours.

Punch down.

 

Divide the dough in half, if 2 round pizzas are desired, (or leave uncut if

making one large rectangular pizza).

Roll out and strectch each half to about 12 " . Cover and let rest.

 

Sprinkle pan with cornmeal, and create pizza.

[Guest guest]

It so happens that I am a week behind in cleaning my desk (surprise,

surprise) and I still have the recipe card here with me. However, I'm too

lazy to do it again, so here it is, cut and pasted.

 

From the Tightwad Gazette:

Thick and Chewy Pizza Dough <---- I use it for dinner rolls or round loaves

of bread, too

 

2 cups flour (use 1/2 WW and 1/2 white)

up to 1 cup warm water (105 -115 degrees F)

1 TBSP dry active yeast

1 TBSP oil

1/2 tsp salt

1 tsp sugar

garlic pdr, spices

 

Combiine 1/4 cup of water with yeast and sugar, let stand in warm place until

bubbly, about 5 minutes. Place dry ing. in food processor and process about 5

seconds with steel blade. Add yeast mixture and oil and process 10 seconds or

until blended. Turn on processor and drizzle just enough of remainig water

thru feed tube so that a ball forms that cleans the sides of the bowl.

Process so the ball turns about 25x.

 

Put dough on a 14 " greased pan or cookie sheet. Cover with a bowl and let

stand 10 minutes. Pat dough out to cover pan, leaving a ridge at the edge.

Spread sauce and add toppings.

Bake at 425 degrees F for 15-20 min.

Notes: Crust is crisper if rolled, not patted. Also, it cooks better on a

baking stone than on a cookie sheet.

 

New note: for my son's bday party this month, I made one recipe, let it sit

just a bit longer than 10 minutes in a warm spot, divided in two, and THEN

rolled both pieces out on two sheets. Very crispy, and I had several

compliments.

[Guest guest]

Thank you! Vicki

 

Message: 2

Mon, 18 Sep 2000 15:59:04 EDT

JoProut

Re: Pizza dough

 

It so happens that I am a week behind in cleaning my desk (surprise,

surprise) and I still have the recipe card here with me. However, I'm

too

lazy to do it again, so here it is, cut and pasted.

 

>From the Tightwad Gazette:

Thick and Chewy Pizza Dough <---- I use it for dinner rolls or round

loaves

of bread, too

 

2 cups flour (use 1/2 WW and 1/2 white)

up to 1 cup warm water (105 -115 degrees F)

1 TBSP dry active yeast

1 TBSP oil

1/2 tsp salt

1 tsp sugar

garlic pdr, spices

 

Combiine 1/4 cup of water with yeast and sugar, let stand in warm place

until

bubbly, about 5 minutes. Place dry ing. in food processor and process

about 5

seconds with steel blade. Add yeast mixture and oil and process 10

seconds or

until blended. Turn on processor and drizzle just enough of remainig

water

thru feed tube so that a ball forms that cleans the sides of the bowl.

Process so the ball turns about 25x.

 

Put dough on a 14 " greased pan or cookie sheet. Cover with a bowl and

let

stand 10 minutes. Pat dough out to cover pan, leaving a ridge at the

edge.

Spread sauce and add toppings.

Bake at 425 degrees F for 15-20 min.

Notes: Crust is crisper if rolled, not patted. Also, it cooks better on

a

baking stone than on a cookie sheet.

 

New note: for my son's bday party this month, I made one recipe, let it

sit

just a bit longer than 10 minutes in a warm spot, divided in two, and

THEN

rolled both pieces out on two sheets. Very crispy, and I had several

compliments.

 

 

 

-- The punishment for animal torturers/abusers should be exactly what

they did to the animal.

[Guest guest]

Thanks Sarah!

 

What a handy thing to be able to make it a few days ahead of time!

 

m

[Guest guest]

Hi,

 

I would like to know if anyone has a good pizza dough recipe? I have

the new Arrowhead Mills GF baking mix but their is no recipe for

pizza. Perhaps someone could help me!

 

Merry Christmas!

Kat

[Guest guest]

Hi Kat,

 

This is the recipe that I use all the time. It is a modified version of a recipe

from Savoury

Palate. I like to top it with roast veggies and Melty Cheese. You can find a few

other

variations of this recipe in the Files. It can take a little while to get the

hang of spreading

this to make a decent 12 " pizza , but once you do it's really easy.

 

Pizza Base

 

This recipe makes one 30 cm (12 " ) base.

 

Dry Ingredients:

 

1/2 cup tapioca or potato starch

1/3 cup brown rice flour

1/3 cup besan (chickpea flour)

6 teaspoons soy milk powder

(or 'Dari-Free' for soy-free version)

3 teaspoons dry yeast granules

2 teaspoon xanthan gum

1 teaspoon Italian or mixed herbs (optional)

1 teaspoon agar agar powder (optional)

1/2 teaspoon salt

1/2 tsp sugar

 

Wet Ingredients:

 

2/3 cup warm water

1 teaspoon apple cider vinegar

1 teaspoon olive oil

rice flour for dusting

 

1. Preheat oven to 220 C (425 F).

*If using roasted veggies place these in the oven before making the base. They

will take

around half an hour to roast

2. Line a pizza tray with baking paper.

3. Combine dry ingredients.

4. Combine wet ingredients. Add to dry. Beat for several minutes. The dough will

be soft

and sticky.

5. Using wet hands spread the dough over the prepared tray. Sprinkle the dough

with rice

flour and finish spreading and neatening the base.

6. Bake in preheated oven for 10 minutes.

 

Bases can be made to this stage and frozen for later use.

 

Top with desired topping and bake for 20 - 25 minutes.

 

 

 

, " traciekatt " <traciekatt

wrote:

>

> Hi,

>

> I would like to know if anyone has a good pizza dough recipe? I have

> the new Arrowhead Mills GF baking mix but their is no recipe for

> pizza. Perhaps someone could help me!

>

> Merry Christmas!

> Kat

>

[Guest guest]

My pizza crust recipe is on my blog: http://

joyinthemorninglight.blogspot.com/2007/11/homemade-gluten-free-dairy-

free-pizza.html

[Guest guest]

This looks wonderful thank you and I can not wait to try it =)

 

Kat

 

, " Kim " <bearhouse5

wrote:

>

> Hi Kat,

>

> This is the recipe that I use all the time. It is a modified version

of a recipe from Savoury

> Palate. I like to top it with roast veggies and Melty Cheese. You

can find a few other

> variations of this recipe in the Files. It can take a little while

to get the hang of spreading

> this to make a decent 12 " pizza , but once you do it's really easy.

>

> Pizza Base

>

> This recipe makes one 30 cm (12 " ) base.

>

> Dry Ingredients:

>

> 1/2 cup tapioca or potato starch

> 1/3 cup brown rice flour

> 1/3 cup besan (chickpea flour)

> 6 teaspoons soy milk powder

> (or 'Dari-Free' for soy-free version)

> 3 teaspoons dry yeast granules

> 2 teaspoon xanthan gum

> 1 teaspoon Italian or mixed herbs (optional)

> 1 teaspoon agar agar powder (optional)

> 1/2 teaspoon salt

> 1/2 tsp sugar

>

> Wet Ingredients:

>

> 2/3 cup warm water

> 1 teaspoon apple cider vinegar

> 1 teaspoon olive oil

> rice flour for dusting

>

> 1. Preheat oven to 220 C (425 F).

> *If using roasted veggies place these in the oven before making the

base. They will take

> around half an hour to roast

> 2. Line a pizza tray with baking paper.

> 3. Combine dry ingredients.

> 4. Combine wet ingredients. Add to dry. Beat for several minutes.

The dough will be soft

> and sticky.

> 5. Using wet hands spread the dough over the prepared tray. Sprinkle

the dough with rice

> flour and finish spreading and neatening the base.

> 6. Bake in preheated oven for 10 minutes.

>

> Bases can be made to this stage and frozen for later use.

>

> Top with desired topping and bake for 20 - 25 minutes.

>

>

>

> , " traciekatt "

<traciekatt@> wrote:

> >

> > Hi,

> >

> > I would like to know if anyone has a good pizza dough recipe? I have

> > the new Arrowhead Mills GF baking mix but their is no recipe for

> > pizza. Perhaps someone could help me!

> >

> > Merry Christmas!

> > Kat

> >

>

[Guest guest]

Hi Kat,

I had been buying the pricey but very yummy

Gluten-Free Pantry pizza and French bread mix, but

when I couldn't find it at the store, I created a

version based on it.

I make it at least once a week and my non g-f

daughter prefers this crust to the wheat one

 

2 cups rice flour (brown or white)

1/3 cup tapioca flour

1 tsp salt

1 TBS xanthan gum

1 tsp sugar

2 1/4 tsp dry yeast granules

 

1/3 cup vegetable oil

1 tsp apple cider vinegar

1/2 cup (or more as needed) very warm water

 

Whisk together dry ingredients, add wet ingredients

and beat with mixer on high speed for two minutes. Let

rest in warm spot for 40 minutes, then, with wet

hands, spread into desired pizza crust shape, top with

favorite sauce and toppings, bake at 425 degrees for

20 minutes.

 

-Mary

 

--- traciekatt <traciekatt wrote:

 

> Hi,

>

> I would like to know if anyone has a good pizza

> dough recipe? I have

> the new Arrowhead Mills GF baking mix but their is

> no recipe for

> pizza. Perhaps someone could help me!

>

> Merry Christmas!

> Kat

>

>

 

 

 

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[Guest guest]

I made a wonderful crust from the pizza folder.

 

Chelsea