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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the dough (enough for 8 pizzas) --. | 2. Use a container (at least 5 quart capacity) you can cover, but is not airtight. | 3. Mix together all the dry ingredients (rice flour through xantham gum). | 4. In a separate bowl, mix the liquid ingredients (water through vinegar). | 5. 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. | 6. Cover (not airtight) and allow the mixture to rest at room temperature for about 2 hours. | 7. 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. | 8. On baking day --. | 9. 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. | 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	1	cup		573.54	120.8384	11.4234	4.3924
soy flour	1/2	cup		182.28	13.4064	15.8802	8.673
tapioca starch	1	cup	labeled	-	-	-	-
cornstarch	3 1/2	cups		1706.88	408.8896	1.1648	0.22399999999999998
yeast	2	tablespoons	granulated	66.6	7.3512	8.5968	0.324
kosher salt	1	tablespoon		-	-	-	-
xanthan gum	2	tablespoons		-	-	-	-
water	2 1/2	cups		0.0	0.0	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
olive oil	2/3	cup		1272.96	0.0	0.0	144.0
white vinegar	2	teaspoons		1.8	0.004	0.0	0.0
pizza topping				-	-	-	-
rice flour	6	tablespoons		216.855	47.477	3.5254	0.8414

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