Pecorino Pizza Crust
After months of testing & tweaking Chef Robert Landolphi finally developed a gluten-free pizza crust to the point of perfection! His ultimate accolade was achieved when unsuspecting friends chose the gluten-free version as their favorite when this pizza was served with two "regular” pizzas ordered from his local pizza place.
1 cup of warm water (110 degrees F)
1 package active dry yeast
1 cup sorghum flour
½ cup brown rice flour
½ cup white rice flour
¼ cup tapioca flour, plus extra for dusting
¼ cup of potato starch
¼ cup golden milled flax seeds
¼ cup corn starch
3 tablespoons dried milk powder
1 tablespoon sugar
2 teaspoons xanthan gum
¼ teaspoon salt
½ cup grated pecorino romano or Parmesan cheese
½ cup shredded mozzarella cheese
5 cloves garlic, roasted
2 tablespoons olive oil
1 large egg, lightly beaten
Pizza sauce, cheese, and toppings, as desired
In a small bowl, sprinkle the yeast over the warm water. In a food processor, combine the sorghum four, brown rice flour, white rice flour, tapioca flour, potato starch, flaxseeds, cornstarch, milk powder, sugar, xanthan gum, salt, pecorino and pulse until mixed. Blend in the mozzarella cheese and garlic, and then add the olive oil, egg, and yeast mixture, pulsing until a dough ball begins to form.
Transfer the dough to a pastry board lightly floured with tapioca flour. Divide the dough in half and form each into a ball. Place each ball of dough in an oiled bowl, and turn the dough to coat with oil. Cover with a damp towel or plastic wrap, and let rise in a warm place for 1 hour, or until the dough springs back when touched.
Preheat the oven to 500 degrees F with a pizza stone on the bottom rack. Place a dough ball on a lightly floured (with tapioca flour) board and flatten the dough into a round, beginning in the center and working outward. Using a rolling pin, roll the dough from the center outward until the round is 12” in diameter. Roll and pinch the edges to make a rim. Lightly sprinkle a pizza peel or baking sheet with cornmeal and slowly slide it under the dough. Dough could also be rolled onto a pizza peel, or formed into a pan.
Spoon 1/3 cup of sauce, 1/3 cup of cheese, and the desired toppings on top of the crust. Try not to over-load the pizza with toppings, or you will end up with a soggy pizza.
Transfer the pizza to the oven by carefully sliding it off the peel or pan onto the pizza stone. Bake for 15 to 20 minutes, until the crust is crisp and the cheese is lightly golden brown. While the pizza is baking, prepare the second pizza crust, using the same method.
Chef’s Tip: A preheat pizza stone is the key to making a crisp crust. But if you don’t have one, simply bake the pizza on a cornmeal-dusted baking sheet.
From “Gluten-Free Every Day Cookbook”
by Chef Robert Landolphi
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