love really, really like pizza. As a young adult I used to go to a pizza place in Minnesota called “My Pi Pizza”. No matter when you arrived there was a l-o-n-g waiting line. But most people didn’t even think of getting out of that line and miss eating some of the best deep dish pizza anywhere. This was a Chicago-style deep-dish pizza and the original pizza place is still open in Chicago. Hmm… to taste that heaven once again… YUM! Alas that can never be, and I have been on a quest to find a decent gluten-free crust.
On our Friday Family Nights I try to make something easy, and often it is pizza. But the Patriarch doesn’t like the gluten-free Udi’s crusts. I do, though they are expensive and have no whole grains, just all starches.
This month’s ratio rally is Pizza and is being hosted by Karen at Cooking Gluten Free. This is also where you can get the links for all the other great recipes for this month’s rally!
I first tried to use Michael Rhulman’s pizza dough ratio exactly as written but substituting gluten-free flours (1/4 starches and 3/4 whole grains). Alas, it was ultra-dense, doughy, and just plain… inedible. The Patriarch ate it anyway. I scraped off the toppings and threw away the doughy pizza ‘bottom’. I hesitate to call it a “crust” and thereby give all true pizza crusts a bad name.
Still our “ratio rally group” had not posted a ratio. Sigh. And I was expecting company for the last week and a half of this ratio… knowing I would have NO more time to experiment.
A couple of other ratios were posted and I chose one of them to make pizza one more time. This ratio was a 10 parts flour: 1 part olive oil: 4 parts water ratio. It is good. Not exactly what I was looking for, but edible none the less.
Pre-heat oven to 350 degrees F. Get out 2 pizza stones or two baking sheets covered with parchment paper.
240 – 260 grams water, divided
2 tsp yeast
1 tsp sugar
1 – 15 ounce can tomato sauce
2 tsp no-salt pizza sauce seasoning (I get mine from Azure Standard)
I used a 1/3 starch – 1/3 rice – 1/3 whole grain combination for my entire 600 grams of flours.
35 grams tapioca flour
150 grams potato starch
15 grams sweet rice flour
200 grams brown rice flour
50 grams each almond meal, sorghum, quinoa and millet flours
1/2 tsp salt
50 grams grapeseed oil
Pizza toppings of your choice.
While oven is heating, heat 1/2 cup of the water to 110 degrees. Add yeast and sugar, stir to combine. Set aside to proof for 10 – 15 minutes.
Mix the no-salt pizza seasoning into the can of tomato sauce and set aside.
Measure all the flours and salt into the bowl of a stand mixer. Whisk to combine. Add the weighed grapseed oil, the proofed yeast water and using the paddle start the mixer on low. Add more water until the dough looks like a thick cake batter. You may use more or less than the total amount depending on the humidity of your home, the temperature, and the kinds of flours you use. Mix on medium speed for 3 – 5 minutes.
Spread out half the dough into a circle about 1/4 – 1/2 inch thick. Use the thinner amount if letting the dough rise and the thicker if baking immediately. You can see the difference in the photos at the very bottom of this post.
Place one stone into the pre-heated oven for 20 minutes. Remove the partially baked crust and put second pizza stone into the oven. While the second crust is baking, top the first one with some of the seasoned tomato sauce and toppings of your choice.
On each of the pizzas I made 1/2 pepperoni and black olives and the 1/2 pineapple and black olives. I used Applegate Farms natural pepperoni, sliced black olives, drained and dried, fresh pineapple cut very small drained and dried. For the guys I used regular mozzarella cheese. On mine I use the Daiya brand dairy free mozzarella style shreds.
When the second crust is done par-baking, return the first crust with toppings to the oven with the heat turned up to 475 degrees F. Bake an additional 15 – 18 minutes until toppings are heated through and the cheese is browned. While this is baking, top the second crust with desired toppings. Bake the second crust once the first one is removed from the oven. Cut and eat!
We like our pizzas topped with crushed red pepper flakes.
The raised crust has more of a cake like crumb, but is firm enough to actually eat a slice by hand. The un-raised crust is denser. Both were tasty.
Here are all the links… I hope…:
Jenn of Jenn Cuisine is making Moitié-Moitié Sausage & Chanterelle Pizza
Meg of Gluten-Free Boulangerie created Pissaladière (Provençal flatbread w/ olives & anchovies)
TR of No One Likes Crumbley Cookies baked a Teriyaki Chicken Pizza
Erin Swing | The Sensitive Epicure Stuffed Pizza Pie: Spinach, Mushrooms, Sausage
Charissa | Zest Bakery sauteed onion and sausage grilled pizza with basil
Pete and Kelli | No Gluten, No Problem Grilled Pizza
Caneel / Mama Me Gluten Free Pizza crust by ratio (choose your toppings)
Morri | Meals With Morri Everything Peace Pretzels & Pizza Blanca
Meredith / Gluten Free Betty Pizza
gretchen | kumquat Mozzarella Pizza with Pine Nuts, Currants & Arugula
Brooke Lippy /B & the boy Dessert Pizza
Karen/ Cooking Gluten-Free! GASP! Garlic, Artichoke,Sun-Dried Tomato, Pesto Pizza
Lisa at Gluten Free Canteen Rum Raisin Apple Pizza Pie, Gluten Free, Dairy Free
Blessings, ~Mrs. R