PIZZA LIKE A PRO

Creating Gluten Free pizza at home like a true pizzaiolo.

Nice to have:

• A pizza peel to transfer pie to/from oven OR a flat (no raised sides) cookie sheet OR a pizza screen.

• Cooling rack (or use pizza screen in starter kit)

• Pizza stone or steel for baking on in oven, OR create your own ‘brick oven’ with our DIY Home Brick Oven Hack

• Olive oil spray

• Parchment paper or Bravapaper

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1.     Preheat your oven to highest setting possible – 450F-500F is ideal.  Make sure you preheat your pizza stone (if using) at the same time, OR your DIY Brick Oven Hack.

2.     Prepare a square of parchment by misting with olive oil or other oil spray, OR, set non-stick baking sheet on counter (no spray needed, however, using oil will make a crisper crust).

3.     Remove dough from refrigerator.  Empty DUSTING FLOUR into a mixing bowl.

4.     Using a wet spatula or large spoon, remove about half of dough (approx. 10 oz) for a 12” pizza and deposit it directly into the DUSTING FLOUR.

5.     With your hand, reach beneath the dough into the flour, lift and turn it over to completely coat the dough.  This dough is soft, but you should be able to pick it up with both hands out of the flour removing excess flour from bottom of dough.  Place onto the center of your parchment or baking sheet.

6.     Gently shape into a round, thick disc.  Sprinkle lightly with additional DUSTING FLOUR (if necessary to keep it from sticking to hands), and using the flat of your hand quickly press dough out using brief, quick pats (see video for demo), working from center out and rotating the sheet as necessary to shape.  Leave outer edge full for a thick cornice or press evenly to approx. 3/8” thick. Any holes or very thin spots can easily be repaired at this point.

7.     For a crisp outer edge, spray outer edge with olive oil.  Top dough with sauce, cheese, meats, vegies as desired (see recipes).

8.     Using peel, cookie sheet or pizza screen, slide beneath baking sheet and transfer to preheated oven. DO NOT PLACE BAKING SHEET WITH PIZZA ON OVEN RACK.  If you don’t  have a stone, use your cookie sheet – the pizza needs a solid surface.

9.     Bake to desired doneness (error on the side of over vs under baked, going for a deep brown crust and brown spotting on the cheese.  Remove from oven.  Slide pizza off of baking sheet and onto wire rack or pizza screen and allow it to cool a few minutes before cutting.  If you used a cookie sheet and desire more bottom browning, you can return the pie to the oven for a few minutes directly on the rack if it is holding its shape well.