Happy Memorial Day weekend! ‘Tis the season for grilling but with the crazy wind outside I decided to move cooking inside.
The art of perfect pizza has been a labor of love – and a lot of cardboard crust. The biggest key to a good flavor? Patience. I’m not good at it, but it’s the key to the texture and taste. There’s just something to the slow raised, fridge fermented dough.
This recipe makes 3-4 pizzas that feed 2-3 people depending on toppings, appetite, size, etc.
The one pictured was 1/4 of the dough. And I ate the whole thing.
I wish you all a happy bonus weekend Monday – it’s my last one of maternity leave and I’m eating my feelings. Cheers!
Thin Pizza Crust (Gluten Free)
A classic thin crust pizza. Gluten free.
Ingredients2 Cups water
3 Tsps Active Yeast
4 Cups GF Flour – I used Better Batter
1 Tbs Honey
3/4 Tsp Sea salt
1 Tbs Oil – coconut or olive
Proof yeast with 1 cup of water at 110 degrees for 10 minutes.
Add honey, salt, and melted coconut oil along with the rest of the water.
Add 2 cups of flour and mix with dough hook, adding more flour little by little until a soft ball has formed.
Turn dough out into a well floured surfaces and knead gently into a ball.
Place in a bowl, cover, and place in the fridge for at least 24 hours, up to 72 hours before baking or freezing.
When you’re ready, using hands, press 1/4 of the dough into a circle the size of your pan or pizza stone (which I recommend for a crisp crust) on a piece of parchment.
Place crust in a warm spot to raise for 30 minutes while your preheat the oven and stone to 500 degrees.
Top your proofed crust as desired and bake on a hot stone in a 500 degree oven for 12-15 minutes until edges are golden brown.
A stone is a great investment for home pizza if you don’t have one.
I prep my pizza on parchment cut to the size of my stone for easy on and off on the stone.