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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Making the dough (enough for 8 12-14" pizzas) -- | 2. Use a 5+ quart lidded container, that can close but isn't airtight. | 3. Mix together (whisk) the dry ingredients (rice flour through xantham gum). | 4. In a separate container, mix together the liquid ingredients (water through honey). | 5. 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! | 6. Cover and allow the dough to rise for at least 2 hours at room temperature. | 7. 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. | 8. When ready to bake -- | 9. 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. | 10. 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. | 11. Thirty minutes before baking, preheat the oven to 500 degrees F. | 12. Wet your hands slightly -- keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy. | 13. Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching). | 14. Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough. | 15. This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc. | 16. 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). | 17. 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). | 18. Slide the pizza onto the stone or into the oven. | 19. Check for doneness in 10-12 minutes. | 20. May need to be turned to brown evenly; may need up to 5 more minutes to complete baking. | 21. Cool slightly on a rack before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice flour	2	cups		1147.08	241.6768	22.8468	8.7848
sorghum flour	1 1/2	1/2		651.585	139.1016	15.3004	6.0621
tapioca starch	3	cups	labeled	-	-	-	-
yeast	2	tablespoons	granulated	66.6	7.3512	8.5968	0.324
kosher salt	1	tablespoon		-	-	-	-
xanthan gum	2	tablespoons		-	-	-	-
water	2 2/3	cups		0.0	0.0	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
oil	1/3	cup	neutral-flavored	598.6	0.0	0.1913	67.97800000000001
honey	2	tablespoons		-	-	-	-
rice flour	6	tablespoons		216.855	47.477	3.5254	0.8414
pizza topping				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.