My variations on Irish Daveyboy's Pizza recipe

[mom2cassie]

Like I said -- I want to give credit where credit is due. This is simply based off of Irish Daveyboy's recipe. I've just made a few minor adjustments for my own taste, and -- as is typical for me -- went into excrutiating detail as to HOW I make it! Like he did, I mentioned the brands I used (I don't know how much of a difference it makes in the final results). If you don't have sorghum or millet, just use brown rice to replace, although I do find it helps to have at least one of them -- they add a bit more flavor than rice...

Dry:
4 tsp dried yeast
1/3 cup brown rice flour (Authentic Foods)
1/3 cup sorghum flour (Bob’s Red Mill)
1/3 cup millet flour (Arrowhead Mills)
3/4 cup of tapioca flour (Authentic Foods)
1/4 cup of dried milk powder
1 T of xanthan gum
1.5 tsp of salt
1.5 tsp of dried gelatin powder
1 T SureJell (this is pectin, usually used for making preserves) If you can’t find this, it is not critical. Just leave it out w/ no real recipe modifications. I just find it adds a bit more to the chewy-ness of the crust.
Wet:
1 cup of warm water (105 deg)
1 tsp sugar or 1.5 tsp honey (either works – I’m trying to get away from refined sugars, hence the honey)
2 tsp of olive oil
1 tsp of apple cider vinegar
Additional equipment:
- a pizza stone. I can't emphasize this one enough. You can get one for $10-20 at a BBB. I’ve also seen unglazed ceramic tiles used in the same capacity (In this case, there isn't a "quality" issue, so go for cheep!) Honestly, this recipe does not work w/o it. For reference, this quantity of dough assumes a 14" diameter. Using IrishDaveyBoy's recipe, you can easily figure out the 12" requirements)
- something resembling a pizza peel (I happen to use a cookie sheet that has no edge, but I've been told the wooden one's work well) Anything flat and the right size should work
- Parchment paper. I put my stone onto the paper, trace out the size, then cut out the circle. This has a dual purpose. It becomes the template for the pizza, and makes it easy to slide it in/out of the oven.
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First, make sure you’ve already done your parchment paper circle! Remove all but one rack from your oven. Put that one rack at the lowest level in your oven. Place pizza stone and start preheating oven at 500 deg. I prefer to make sure this is done a bit ahead of time. I like the stone in the oven AT 500 deg for at least 15 min. So, allowing for preheat, I turn on the oven about 30 min before the pizza is ready to go in the oven.
In a medium bowl using regular beaters on an electric hand held mixer blend flours, yeast, dry milk powder, xanthan gum, salt, gelatin and sure jell on a low speed.

Mix warm water, sugar/honey, olive oil and vinegar. Add to mixer and beat on med high (6 on kitchenaid) for 3 mins. (if mixer bounces around the bowl the dough is too stiff and is bounging around the bowl, add water 1 Tbsp at a time until dough does not resist beaters). The dough will look like a “typical” gf bread dough. Somewhere between traditional cake dough and bread dough consistancy.
I place the parchment paper on my “pizza peel”. I sprinkle a small amount of millet flour before placing the dough to cut down on the stickyness. Then, once the dough is scraped out onto the parchment, I sprinkle tapioca flour on top of the dough. I also put some on my hands, and on a glass to help me roll out the dough some. Spread out to the edge (remember, the parchment is the size of the stone, so that is your “workspace”) using hands and/or glass, making sure to leave the dough a bit thicker around the outside edge.
NOTE: For those who are curious… Why do I use both flours to roll it out? First I used millet – the outer edge ended up grainy. Then I tried just tapioca to roll it out. A little too chewy, and it slid around too much. So I found this combo was a nice compromise).
Once the dough is spread out to your liking, baste the crust lightly with Olive oil.
• If you like a thin, crispy crust, let the dough rest about 5-10 min, then add sauce and toppings, and slide onto the pizza stone using pizza peel.
• If you like a thicker, fluffier crust, let it sit for 15-20 min, then add sauce and toppings, and slide onto the pizza stone using pizza peel.
• If you like a thinner bottom crust, but still like the slightly thicker crust at the edge, I figured out a trick that seems to work well. Let it rise for the 20 min as if going for the fluffier crust, but then pat out all but the edge of the dough with your hands (yes, they will get oily from the basted oil). Gently work the air and spare dough towards the edge, making it thicker and more pronounced. Now add toppings and sauce. Slide onto the pizza stone using the pizza peel.
For any of these, bake approx 15 minutes (I go on the “until it looks done” approach, but that’s usually about 15 minutes for me). Remove using the pizza peel. Be sure to let it cool for a good 15-20 min before trying to cut, or you’ll end up with a oozy gooey mess of cheese!

Food p0rn of the final results:



And the reason you want to use a stone:



Enjoy!

[ostrich]

How did you get the cheese to look like that? Did you just use shredded mozzarella? Did you stick the pizza in the middle of your oven, or closer to the top?
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Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[mom2cassie]

It's the temperature of the oven that does that. Ironically, the pizza is actually at the bottom of the oven since it's on the pizza stone. But at 500deg, mozz browns really quick! LOL

Oh. Two other possible sources.

1) I don't know if it makes any difference, but I do only use block mozz. that I shred myself. I'm cheep that way!

2) I make my own pizza sauce and it is VERY thick, so low moisture underneath. I know the more moisture, the less likely the cheese is to brown. That's also why, if I add veggies (i.e caramelized onions or sauteed mushrooms), I usually cook them first to get out some of that moisture.

HTH!

[ostrich]

[Irish Daveyboy]

[rpf1007]

So, this whole discussion...and the awesome pictures... prompted me to buy a pizza stone today! Gotta love Target! I have Chebe mix in the mail...so I'm all set. I think I'll try the chebe mix first before I start doing completely from scratch.
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Rachel

[smalltownslackermom]

Just tried this today (since it was SNOWING OUTSIDE!) with a couple of minor variations, and it is SO GOOD. My family was raving about it and my celiac ds was previously totally addicted to bread and pizza so this is high praise from him.

I used rice (Deep foods), sorghum (Jalpur Millers), quinoa (BRM) and tapioca (BRM) flours. I didn't have millet but since it's a seed and so is quinoa I figured it might work and it DID. Also since I am off cow's dairy I shorted the water by a quarter cup and replaced it with a quarter cup of goat's milk instead of using milk powder, so that I could have some pizza crust of my own with goat cheese on it. I also didn't have pectin (*Sure-Jell) on hand tho I sometimes do for canning so I may try that next time but it did not seem to matter. Well, since next time will probably be a Double Batch tomorrow, maybe not THE next time, but ykwim.

For the dusting flour, I had some mix of rice and teff (Swad) that I use for coating already mixed up so I mixed tapioca and sorghum with that for my dusting. It worked fine. The dough handles almost like a wheat-based dough. I knew it was going to be good because of this. The texture is phenomenal. I used enough dusting underneath it so I could slide it right off the wax paper I was working on (I have a BIG rectangular stone so I didn't worry about cutting out a proper circle) and onto my pizza stone. I baked mine directly on my stone not on paper. I used a lot of dusting on the top as I worked it out and it it didn't stick to my hands a bunch. It moves really well.

FYI - The Deep, Jalpur and Swad flours are from an Indian grocery. They may have CC. I am not saying that I recommend them nor that I might not be paying for it later. I have used these bags since sometime last winter and have generally been fine BUT I will likely not replenish my stock with these brands. And if you're particularly sensitive, I don't think any of them claim to be gluten-free so don't play russian roulette!

The only thing that didn't work for me was the 500 degree temp is a bit too hot, may be my oven. Since I made 2 smaller (about 8 inch) pizzas out of this recipe, the second one I baked at 475 also with my stone on the second to bottom level and that pizza didn't brown as heavily which is to our taste.

And yes, I recommend real block mozzerella instead of pre-shredded. The pre-shredded stuff is usually coated with something to prevent clumping but that also seems to prevent a good melt. It's worth it to grate yourself some at least a few times a year.

happy eating!
p.s. this is my pizza stone that I <3.
http://www.amazon.com/gp/product/B0000E1FDA/ref=ox_ya_oh_product
It is really thick. Thicker than the round one I used to have that I picked up at a BB&B or something.
does IrishDaveyBoy have focaccia and bread recipes?
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son - high ttg - 4/09, pos. biopsy 5/09
self - was GF about a year, tried gluten challenging as of 5/09, too sick, stopped... so I'm "intolerant"
sister - gf for 2 years and is a new person

[Irish Daveyboy]

[smalltownslackermom]

So I make this recipe quite regularly now.
I have substituted Maseca (corn flour) and corn starch in for the sorghum and tapioca respectively to see if I could cut cost and it turned out ok, son liked it fine but it was too "corny" for my taste. I prefer the recipe without the Sure-Jel in general. I tend to mix in a bit of Italian Seasoning or just basil and oregano, maybe a half teaspoon total.
In an effort to get it most like a GF pizza we can get in Bismarck, ND when we go there, I have worked with some other substitutes. My favorite so far is potato starch instead of rice flour and quinoa (still) instead of millet and about 3 times as much oil and I'm using Better Than Milk milk substitute these days. Use a lot of flour mix for dusting and the dough handles really well and tastes great. Mom2cassie's directions are the best. Once you get the hang of it, use tons of dusting flour and you don't need the parchment but it takes a LOT of dusting but still turns out great. And I saw new pizza stones at a restaurant supply place and was really pleasantly surprised, I might get a new one as they were not expensive and seemed plenty thick to me.
My son is hooked on this and I'm just so glad you posted this recipe here M2C!
_________________
son - high ttg - 4/09, pos. biopsy 5/09
self - was GF about a year, tried gluten challenging as of 5/09, too sick, stopped... so I'm "intolerant"
sister - gf for 2 years and is a new person

[celiacmaine-iac]

I made this crust tonight using mom2cassie's instructions and ingredients. My husband said it's the best GF pizza I've made so far. And that, in spite of the fact that I had to take it out of the oven 5 minutes early because the oven was on fire! I managed to make the downstairs and the upstairs smoke alarms go off. I was amazed at how much like a gluten dough it felt. I rolled it out using my pizza roller and it was so soft and pliable. The flavor and texture was great. The pizza itself didn't burn, it was just the cheese that slid off into the oven because I didn't bother to leave the edge a little thicker.

Thanks for sharing M2C. Your instructions were really clear. I vote a tried and true rating for this one.
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Steph

[mom2cassie]

Yay! I'm so glad it's working out for others. We make it here all the time.

Oh, and BTW, I made it recently at someone else's house (bring your own pizza stone! LOL). I did have to move the temp down to 475 deg. in her oven. So I suspect my old oven isn't the best indicator of what temp to cook this at! Maybe try 450 or 475 as a starting point, then go from there...

Also, for my daughter who likes her pizza a little less brown, we've started cooking it for about 12 minutes instead.

Lea

[celiacmaine-iac]

I was thinking a little lower temp would be good too. I've also been thinking about pre-baking plain crusts and freezing them so I could just pull one out when I need "instant". I'll post how it works out.
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Steph