This is a new pizza crust recipe that I’ve been making with Bob’s Red Mill AP GF flour. Masa harina is hard to find in the part of the country where we’ve been visiting so I’ve started creating a lot of new recipes with this particular mix.
Bob’s Pizza Crust
(yield: 3 medium pizzas)
22 oz. Bob’s Red Mill All-Purpose Gluten Free Flour Mix
15 g. xanthan gum
15 g. yeast
10 g. sugar
12 g. salt
30 g. olive oil
16 oz. water
Instructions
Preheat oven as hot as it will go. Make sure the bottom rack of is in the lowest position and that your baking/pizza stone is on the bottom rack.
Combine all of the dry ingredients and thoroughly mix together with a fork. Add the olive oil and water and stir until thoroughly combined. Turn the dough out on a floured surface and knead gently. Divide into 2 or 3 portions depending on the size of your pizza stone. Roll or pat each portion of dough into a circle. If you wish, use your thumb and forefinger to turn under the edge of the crust to create a thicker edge.
Use a baking peel or floured cookie sheet to slide a crust onto the hot baking stone. Bake the crust until it has puffed up and is slightly brown on top. Then take that crust out and top it, while you partake the 2nd crust. Once the 2nd crust is parbaked, you can put the topped pizza back in to finish baking. It’s done once the cheese starts to brown. Alternate partaking a crust and baking a topped pizza until everything is done.