Why not try something new for dinner tonight?
GO GLUTEN FREE with this New York Style Pizza from Karen Morgan’s new book The Everyday Art of Gluten Free
Makes two 12-inch (30.5-cm) pizzas
For Bread and Pizza Blend (Makes 6 ½ cups):
2½ plus 1½ teaspoons (282 g) sorghum flour
1⅓ cups plus 1 teaspoon (156 g) glutinous rice flour
½ cup plus ⅓ cup plus 1 tablespoon plus 1 teaspoon (100 g) tapioca starch
⅔ cup (60 g) gluten-free oat flour
¼ cup plus 2 teaspoons (50 g) potato starch
8 teaspoon (24 g) guar gum
2 tablespoons (20 g) meringue powder
For the Dough:
3 ½ Cups of Bread & Pizza Blend
3 teaspoons gluten-free active dry yeast
2½ tablespoons olive oil
2 large eggs
2¼ teaspoons kosher salt
Butter, for greasing
Glutinous rice flour, for dusting
2 cups (480 ml) Oven-Roasted Grape-Tomato Sauce (page 114)
2 cups (200 g) freshly grated
3 cups (360 g) grated or sliced mozzarella
This is thin-crust pizza, with a fat, puffy edge that gets nice big fat bubbles that brown beautifully, especially in wood-burning stoves. Layering mozzarella on top of thyme-sprinkled Parmesan makes a significant contribution to the pizza’s flavour and gives it that New York pizza pop. Luckily, with a few adjustments, you can also use this dough to make Neapolitan-style pies. See variations for more ideas.
Make the bread and pizza blend:
Using the spoon-and-sweep method, measure each ingredient into a large bowl. Whisk together and then sift the mixture into a separate large bowl. Repeat several times.
Make the dough:
In the bowl of a stand mixer fitted with the paddle attachment, combine the Bread & Pizza Blend and the yeast. With the mixer running, add 1 cup plus 3 tablespoons (285 ml) lukewarm water, the oil, and the eggs. Beat on medium-high speed for 1 minute. Scrape down the sides of the bowl. Add the salt and continue mixing the dough on medium-high speed for 3 minutes more, or until it is very thick.
Liberally butter a large bowl. Set the dough in the bowl, turn it to coat the surface with butter, cover it with plastic wrap, and refrigerate it overnight.
Preheat the oven to 500°F (260°C). Cut a piece of parchment paper to fit a pizza stone or baking sheet; set it aside. Set the pizza stone or baking sheet in the oven to heat.
Liberally dust your work surface with Bread & Pizza Blend. Divide the chilled dough in half. Roll half of the dough in the blend until it is no longer sticky and shape it into a ball. Dust the prepared parchment paper with glutinous rice flour and gently press the dough into a 12-inch (30.5-cm) round on top of the parchment, making it as thin as you can but leaving a thicker edge. Carefully transfer the dough to the pizza stone (I like to slide the parchment onto the back of a baking sheet, then slide the pizza from the sheet to the pizza stone) or the preheated baking sheet. Bake it for 15 to 20 minutes, until it is browned around the edges and air bubbles are forming.
Remove the crust from the oven and top it with about ½ cup (120 ml) of the Grape-Tomato Sauce. Dust it with a few pinches of thyme. Sprinkle it evenly with 1 cup (100 g) of the Parmesan, followed by 1½ cups (180 g) of the mozzarella.
Bake it until the cheese has melted, 5 to 7 minutes. Cut and serve the pizza immediately. Repeat baking and topping the remaining dough round.
Image © 2014 Knoxy Knox