breads, EAT, entrees, savory, snacks
Leave a Comment

Thin Crust Pizza Dough

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)

  • Servings: 8-12
  • Difficulty: Medium
  • Print

A classic thin crust pizza. Gluten free.

Ingredients

2 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

Directions

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.

You can cook this dough immediately after mixing after raising for 30-60 minutes in a warm place, but you’ll get a better tang and bite if you let it slow raise in the fridge.

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s