Author Topic: First GF pizza ever. turned out great.  (Read 1461 times)

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Offline MBEG

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First GF pizza ever. turned out great.
« on: August 09, 2013, 05:35:58 PM »
Okay, here we go!

First attempt at GF pizza (1st GF baked anything really).  I do have to say, I have not had a GF pizza before and didn't know what to expect.  I have been making regular pizza for some time and had great success (some failures too).  So my first shot at it was with what we had in the house.  Below is the whole enchilada, so to speak.

Dough recipe:

Ingredients: (not in order of importance; all flours are Bob's Red Mill)

1/2 C white rice flour
1/4 C brown rice flour
1/4 C garbonzo bean flour
1/4 C tapioca flour
1/4 C potato starch
1 tbsp non-fat dry milk
2 tbsp white sugar
2.5 tsp active dry yeast (red star)
2.25 tsp zanthan gum
2 tbsp extra virgin olive oil
1/2 tsp sea salt
6 oz. filtered water (110 degrees)

**Plus 1/4 cup white rice flour for dusting and rolling and some cornmeal for the peel**

Toppings:

4 oz. red sauce - in this case it was spicy roasted bell pepper leftover from a pasta dish
8 oz. of your favorite cheese - I used up a few left over pieces of mozzarella, sundried tomato jack, asiago, and parmigiano reggiano
3 oz. pork sausage
1/4 large yellow bell pepper thinly sliced
1/4 medium red onion thinly sliced
3 oz. large black olives sliced
8-10 fresh basil leaves from the garden thinly sliced
1 tbsp freshly minced garlic


First I mixed all the dry ingredients less 1/4 tsp Zanthan Gum, yeast, and sugar in a large plastic container with airtight lid.
Brought filtered water to temp and stirred in yeast, sugar, 1/4 tsp Zanthan Gum, and 2 tbsp flour mix to create a light sponge (sat 15 mins after mixing).  Add sponge to dry ingredients along with olive oil. 
Mix well by hand for 3 minutes.  Cover and set aside at room temp for 30 mins.
Then into the refrigerator for 2.5 hours.
Remove 30 mins before rolling to come back up to temp.
Dust your counter or board, as well as, your hands; as the dough is sticky.
Remove dough from container and gently knead on dusted surface for 1 minute.
Roll out to peel size (15 inches) - approximately 3/8" thick for this recipe.
Dust peel with cornmeal and lay out your crust.

Apply red sauce (or your favorite, we also love pesto; homemade of course) and sprinkle garlic around evenly.  I add garlic now because I do not want it to burn and to keep the strong garlic flavor.
Add cheese and spread evenly around leaving approximately 3/4" for crispy crust.
Add basil now to keep it from burning and to retain the most flavor.
Then evenly distribute the onion, bell pepper, olives, and finally the sausage.
Give it a little shake to make sure it is loose and you are ready to bake.

I baked this in my outdoor old Sears wood cookstove at 550 for a total of 13 mins (turning twice for even cooking).  As you can see it isn't to bad looking.  For my first attempted it turned out great.  Also, by the empty pan, you can see the three of us really enjoyed it.  In the future I will be tweaking the flour choices to see about flavor enhancement and mouth feel.  I will also try some more salt, another tbsp of non-fat dried milk, and maybe a little acid of some type.

Have a blessed and prosperous day!

Namaste,

Allen
« Last Edit: August 10, 2013, 09:53:21 AM by MBEG »


Offline canadave

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Re: First GF pizza ever. turned out great.
« Reply #1 on: August 09, 2013, 06:15:14 PM »
Wow, great description and even better looking pizza! :)  Thanks for sharing your experience.  Please do post your future experiments, I'm excited to see what kind of improvements you can come up with!

Offline zymurgymaster

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Re: First GF pizza ever. turned out great.
« Reply #2 on: August 09, 2013, 06:36:55 PM »
Nice... Have to give this a try..  Our neighbor has a child that would love to have a GF pizza that does not suck.  Yours looks just perfect.

Offline MBEG

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  • Location: Foothills NorCal
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Re: First GF pizza ever. turned out great.
« Reply #3 on: August 09, 2013, 07:07:29 PM »
Thanks guys!

The crust did not brown as much as I would have liked.  However, I would say that is probably a direct result of lack of heat directed up from the bottom.  With wood cook stoves, especially old ones, you get more heat from the top and the sides.  I will have to try the next one out in the new Deva 100 wood cookstove for a longer cook time.  Also, the more oil I get on the stone over time, the darker the breads etc will turn out.  I will have to make a couple smaller ones and try them out in our adobe oven.  Which btw, is next to the outdoor stove.

Now off to start my second year at making blackberry wine.  I will be able to get two 3 gallon batches this year.  Hopefully the target % will reach 12.5+ again and richer flavor with the addition of some fresh blueberries.  Take care and have a great weekend.

Namaste,

Allen
« Last Edit: August 10, 2013, 09:56:36 AM by MBEG »