With February 9 being National Pizza Day, you may be inclined to celebrate by ordering in your favorite Neapolitan or deep-dish pizza, but with that can come the guilt of consumption. If you haven’t ever made your own pizza crust from scratch (I never have!), you might want to do a few “test drives” on this recipe. Yeast can be tricky if you don’t know how to use it. Plus you might need a standing mixer. It’s worth your while to test this recipe a least 2-3 times so that you don’t feel on edge when February 9 rolls around. After all, your efforts can still be eaten if you got the basics right!
In honor of National Pizza Day this year, Pamela of Pamela’s Products has created a gluten-free recipe for Artisan Pizza Dough that can be topped with your favorite sauce and toppings. Pamela has provided the recipe along with directions for you to be able to MAKE YOUR OWN PIZZA Dough!
Artisan Pizza Crust
INGREDIENTS:
- 1½ cups (210g) Pamela’s All-Purpose Flour Artisan Blend
- 1 (7g) packet or 2¼ teaspoons active dry yeast
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup warm water (110°)
- Extra Pamela’s All-Purpose Flour Artisan Blend for flouring fingers, shaping dough
DIRECTIONS:
TO MAKE THE DOUGH:
In the bowl of an electric stand mixer with a paddle attachment, mix all ingredients together (except the extra flour reserved for shaping) until evenly combined. Scrape dough down into a ball in the bottom of the bowl. Cover with plastic wrap and let rise 45 to 60 minutes, until doubled in size.
While the dough is rising, place the pizza stone on the top shelf of the oven and preheat to 500°.
TO SHAPE THE CRUST:
Place 2 to 3 tablespoons extra All-Purpose Flour Artisan Blend in a small bowl to flour fingers for pressing out dough.
Set out a large piece of parchment paper. Ease dough out of the bowl onto parchment paper.
With floured fingers, gently press out dough into a 10 to 12-inch circle;
Start in the center of the dough and gently press out to the edge, leaving a thicker edge of dough for the crust.
Use more flour on fingers when needed but do not over flour dough.
Let dough rest about 5 to 10 minutes, to relax a touch before baking.
TO BAKE:
Using a pizza peel or an insulated cookie sheet,
move the parchment paper with dough onto the hot pizza stone in the oven.
Bake 8 to 10 minutes, or until edges start to color.
Remove from oven and discard parchment paper.
TO TOP:
Top crust with favorite sauce and toppings,
place back directly on the pizza stone and cook until toppings are melted and bubbly, 3 to 8 minutes.
NOTE: If using sausage or other raw meats, precook them before topping pizza.
VARIATION: Margherita pizza:
Top with just a little red sauce, some sliced Roma tomatoes, and sliced fresh mozzarella.
Add fresh basil leaves after it comes out of the oven, right before serving.
If you don’t have any red sauce and fresh tomatoes, just blend or p
DOWNLOAD PAMELA’S 30 FAVORITE RECIPES!
To commemorate her 30th year in business, Pamela chose 30 recipes to include in a recipe guide for her fans. Find out which recipes made it!
The recipes in this PDF are really amazing and cover a wide range of foods.
Download the recipe PDF here!
About Pamela and Pamela’s Products:
Pamela is a groundbreaker in both the natural foods and gluten-free industries, creating fast, easy and delicious baking mixes, snacks and meals since 1988.
Stevie Wilson
LA-Story.com
Want to leave a comment or ask a question? Please send an email to stevie.wilson@LA-Story.com
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