A dough that creates a light and airy texture with a thin yet crisp crust that can be made with easy to find ingredients at the grocery store. Made with love for @anatecture.
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- 4 cups all purpose gluten free flour
- 1/4 cup xanthan gum
- 3tsp honey
- 1 packet yeast
- 1 tbsp salt for dough
- 4tsp corn starch
- 4tsp baking powder
- Olive Oil
- 2 tomatoes
- mozzarella
- cornmeal
- parmisean
- salt
- pepper
- basil
- olive oil
- any additional toppings
- Rosemary
- Minced garlic
- 1tbsp salt
- Olives and other things if you want them
- Olive oil
- Bloom the yeast in a little warm water with the honey.
- Mix the dry ingredients in a large mixing bowl.
- When bloomed, add yeast to the dry ingredients.
- Slowly mix in warm water and olive oil about 3 parts water to 2 parts olive oil until dough is well hydrated.
- If you are making pizza: seperate into 4 or 5 dough balls now.
- If you are making focaccia: you can put it in the pan you want to use.
- Drizzle lightly with olive oil.
- Let sit on counter top for 1hr to rise.
- Let sit in fridge for 24-48 hours to ferment.
- Blend the tomatoes to make a basic tomato sauce. You don’t need much.
- Preheat the oven as hot as it will go. Make sure there is room in the oven for your cast iron.
- Preheat a heavy cast iron pan with a flat bottom to smoke point.
- Put corn meal on a peel. If you don’t have a peel use a wood cutting board or back of a baking tray.
- Slap the dough ball back and forth from hand to hand to start getting it a little flat.
- Put it in the corn meal and work your way around to make it flat.
- Spread a thin layer of tomato sauce.
- Put down a dusting of parmesan and add basil leaves.
- Drizzle a little olive oil on top, not much just a little.
- Rip apart mozzarella and add to pizza.
- Add a little salt and pepper along with any other toppings.
- Flip your cast iron upside-down and slide the pizza on to it. You may need a baking sheet to help make your cast iron sit level.
- Remove from cast iron onto a plate with peel or spatula.
- Important: Be sure to re-heat the pan and oven. If you don’t re-heat the pan your crust will be under baked. The hotter the pan, the better the bake.
- Put in walled pan so dough is about 1/2 way up the sides.
- Dimple evenly with your fingers.
- Add toppings and drizzle more olive oil over it.
- Bake at 450ºF for about 25min or until done. Poke a stick in it and make sure it comes out clean.