Blue Jeanz
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Registered: 04-2006
Location: Pennsylvania, USA
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Pizza Crust (contains cornmeal, brown-rice flour, millet)
Pizza Crust (contains cornmeal, brown-rice flour, millet)
PIZZA CRUST
Gourmet (magazine), November 2005
"This crispy crust won't flop over on you, so it's wonderful for ****tail parties. It's delicious simply brushed with olive oil and sprinkled with salt, focaccia-style, or topped with 1 cup tomato sauce, 1/2 pound sliced mozzarella, and 2 tablespoons shredded fresh basil leaves."
Makes one 11- to 12-inch pizza.
1 teaspoon olive oil plus additional for brushing
1 tablespoon cornmeal
1 cup brown-rice flour mix
1/2 cup millet flour
1 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons sugar
1 package fast-acting yeast
3/4 cup plus 1 tablespoon warm water (105-115°F)
Special equipment: an 11- to 12-inch pizza pan; an offset spatula
Lightly oil pizza pan and sprinkle evenly with cornmeal. Put oven rack in lowest position and preheat oven to 425°F.
Mix flour mix, millet flour, xanthan gum, salt, sugar, and yeast in a large bowl with an electric mixer at medium speed. Add water and 1 teaspoon oil and mix until just combined, scraping down side of bowl occasionally. Mixture will be thin and more like a batter than a dough. Increase speed to high and beat until smooth, about 2 minutes.
Spoon batter into center of pan and use wet offset spatula to spread to edges of pan in a thin layer.
Loosely cover pan with an oiled sheet of plastic (oiled side down) and let stand in a warm place until doubled in bulk, about 40 minutes.
Bake pizza crust until golden, about 15 minutes. Remove from oven and cover crust with toppings of your choice. Bake until toppings are heated through, about 6 minutes (this will vary depending on toppings). Transfer pizza on pan to a rack to cool slightly, about 3 minutes.
Gourmet November 2005
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7/29/2007, 3:40 pm
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