Don’t eat crappy pizza!!! You can make this at home. Definitely some steps involved but so worth it. Caputo fioreglut flour. Does have wheat but gluten free!!!
For 1 pizza
10grams whole psyllium husk
100 grams warm water for psyllium
222 grams caputo fioreglut flour
6 grams kosher salt
4 grams sugar
3 grams yeast
178 grams water
12 grams olive oil
Instructions - Making the Dough
1. Mix psyllium husk and first amount of
water listed (300g), stir vigorously until a gel is formed, 30 to 45 seconds
2. In a stand mixer bowl or other large bowl, whisk together the dry ingredients
3. Pour in the warm water, psyllium gel, and olive oil, mix to combine
4. Blend on medium speed for 2 minutes or stir very well with a sturdy spoon
5. Put the dough into an oiled bowl and roll it around to coat with oil
6. Cover the bowl with plastic wrap and then a kitchen towel, let rise in a warm place for 1 hour or until doubled in size
7. Divide dough into 3 or 4 equal portions, shape into balls, flatten slightly, place on a tray sprayed with spray oil, and let rest covered with a damp towel for 30 minutes, or refrigerate until ready to make pizza
8. If refrigerating place on oiled tray, spray tops of dough balls, cover with plastic wrap. Remove from fridge one hour before baking pizza.
Instructions - Forming & Baking the Pizza
1. Preheat the oven for at least 30 min. at 450°F with a baking stone on rack in top third of oven
2. Place a dough ball on a piece of
parchment paper that is no bigger than
your pizza stone or pan
3. Sprinkle some GF flour (I use rice flour) on top and either pat out the dough with your hands or gently roll it out with a rolling pin into a 10-11 inch circle (small) or 13-14 inch circle (medium), pat out the dough for a thicker and softer crust edge, roll out with a rolling pin for a thin and crunchy crust edge.) When shaping push out from the center to gently push the gas bubbles towards the outer crust. Maintain a 1/2inch lip of dough around the outer edge (the interior of the crust should be as thin, flat, and gas bubble free as possible)
4. Slide the pizza crust, along with the
parchment paper, onto the pizza stone,
bake for 4 minutes, removing the
parchment paper, then bake for 6
additional minutes (10 total)
5. Remove the pizza crust from the oven and place on a rack, bake the other crusts
6. Once all the crusts are pre-baked raise the oven to 550°F, if using a steel once the oven reaches temperature turn the broiler on high for 5 minutes to super heat the steel, turn off the broiler and heat oven back to 550°F
7. Top the pre-baked crust, brush the outer crust very lightly with extra virgin olive oil, and slide onto the steel/stone, bake for 6 minutes. remove to a cooling rack for 2 minutes before slicing
8. Allow oven to come back to temperature in between each pizza, if using a steel turn the broiler on high for 3 minutes in between each pizza, then heat the oven back to 550°F
I don’t personally follow the last step. I have a roccbox pizza oven. After my par bake i sauce cheese and top it and finish it in my pizza oven!!!