Gluten Free Pizza Hertzberg Francois Olive Oil Bread Food

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.

GLUTEN-FREE PIZZA (HERTZBERG & FRANCOIS CRUSTY BOULE)

Steps:

• Making the dough (enough for 8 12-14" pizzas) --
• Use a 5+ quart lidded container, that can close but isn't airtight.
• Mix together (whisk) the dry ingredients (rice flour through xantham gum).
• In a separate container, mix together the liquid ingredients (water through honey).
• Gradually mix the liquids into the dry ingredients -- you can use a spoon, a food processor with dough attachment, or a stand mixer with paddle; if you mix by hand, incorporating the last bit of flour may need some extra hand work!
• Cover and allow the dough to rise for at least 2 hours at room temperature.
• At this point, you can use the dough immediately (go to step 8), or you can refrigerate and use over the next 7 days -- note that the flavor improves with 24 hours' rest.
• When ready to bake --
• Prepare a pizza peel (or a prizza 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.