In the pizza industry Rice flour is used to counteract the dryness of the dough and reduce sogginess. The recommended usage level is three to eight percent, flour weight basis.
The biggest issue for a GF dough is they lack enough structure. Great for shortbread, BAD for pizza. In the GF circles Betty Hagman's Crumpet Recipe has slowly evolved into a decent GF pizza and it posted in serveral places. Many rave about the version posted to Bob's red mill site http://www.bobsredmill.com/recipe/detail.php?rid=387
, but the one posted at the following link appeals to me the most. It includes potato flour and it has all the esstial ingredients from a popular GF pizza mix. As bonus it also has a picture and some sauce recipes.http://www.livingwithout.com/special_pizza.htm
Also a Betty Hagman Recipehttp://www.fabulousfoods.com/recipes/main/pizza/glutenfreepizza.html
The following link has the version printed in Award Winning Gluten free Recipes and Menus by Carol Fenster, Ph.D.
As you can see vinegar wasn't part of the orignal recipe. I can only assume that the dough was found a bit tough (which I would assume makes more of an authentic pizza texture) and it was added for tenderization.
PIZZA DOUGH: (adapted from Betty Hagmans Crumpet receipe)
1 C. Rice Flour
1 C. Water
1/3 C. Potato Starch Flour
1/6 C. Tapioca Flour
3 Tab. Butter (or shortening)
1 1/2 Teasp. Baking Powder
1 Teasp. Xanthan Gum
1/2 Teasp. Salt
1 1/2 Tab. Sugar (adjust to taste)
1 Tab. Yeast
-Mix in electric mixer and spread on a greased cookie sheet. Let
raise about 15 minutes.
-Bake in 400 degree F. oven for 10 minutes or untill the crust
starts to show cracks in the middle.
-Brush with olive oil.
-bake another 15 20 minutes or untill the cheese is golden brown
or to you tasting.
Basil-Garlic Pizza Dough: Add 1 tablespoon chopped fresh basil (or 2 teaspoons dried) and 2 cloves minced garlic after the honey.
This stuff is even good warmed up the
MY PIZZA SAUCE
2 6-oz. cans of Tomato Paste 2 Tab. Basil
5 c. tomato's 1 tsp. pepper
4 Teasp. Oregano
(original receipe calls for 5 tab. butter but I don't feel it necessaty)
-Simmer on low about 1/2 an hour or if you tomatoes are a bit
runny untill it thickens.
Well, if anything maybe the info above will be a good place to start experimenting