Thick Rising Pizza Crust
This pizza crust is so close to the real thing that you will never again miss having "real" pizza! We all love it!
Ingredients:
2 cups white rice flour
2 cups tapioca flour/starch
1 1/3 cup dry instant milk powder
3-1/2 tsp xanthan gum
1 tsp salt
2 Tbsp yeast (room temperature)
1 cup warm water (105 - 110 degrees F)
1 Tbsp sugar
3 Tbsp vegetable shortening
1/2 cup hot water (120 degrees F)
***Lately I have been increasing the hot water to 3/4 cup...the resulting dough is softer, rises higher, and has an even nicer texture.
4 large egg whites (room temperature)
Preheat the oven to 400°F.
Grease cookie sheets or round pizza pans and set aside.
In bowl of heavy-duty mixer combine the flours, milk powder, xanthan gum and salt.
Dissolve the yeast and sugar in 1 cup of lukewarm water and set aside to proof.
Melt the shortening in 1/2 cup of hot water.
With a heavy-duty mixer on low, blend dry ingredients. Pour in hot water and shortening, blending to mix. Add egg whites, blend again, then add the yeast mixture. Beat on high speed for 4 minutes.
Spoon half the dough onto prepared pan. Pat the dough out in a circle until about 1/4" thick, except at the edges which should be slightly higher. I lightly spray my fingers with Crisco spray to do this. Poke the dough lightly with a fork all over the surface to prevent bubbles from forming in the dough. Let the crust rise for at least 20 minutes. Repeat with the second half of the dough.
At this point you can either cover them and freeze to use later, or you can par-bake the crusts before adding your toppings. Brush the surface of the crust lightly with olive oil and bake for 10 minutes until lightly browned. Spread with sauce and favorite toppings. Bake an additional 10-12 minutes until the cheese is bubbling and lightly browned. Yield: 2 pizza crusts 12-1/2" diameter.
Ingredients:
2 cups white rice flour
2 cups tapioca flour/starch
1 1/3 cup dry instant milk powder
3-1/2 tsp xanthan gum
1 tsp salt
2 Tbsp yeast (room temperature)
1 cup warm water (105 - 110 degrees F)
1 Tbsp sugar
3 Tbsp vegetable shortening
1/2 cup hot water (120 degrees F)
***Lately I have been increasing the hot water to 3/4 cup...the resulting dough is softer, rises higher, and has an even nicer texture.
4 large egg whites (room temperature)
Preheat the oven to 400°F.
Grease cookie sheets or round pizza pans and set aside.
In bowl of heavy-duty mixer combine the flours, milk powder, xanthan gum and salt.
Dissolve the yeast and sugar in 1 cup of lukewarm water and set aside to proof.
Melt the shortening in 1/2 cup of hot water.
With a heavy-duty mixer on low, blend dry ingredients. Pour in hot water and shortening, blending to mix. Add egg whites, blend again, then add the yeast mixture. Beat on high speed for 4 minutes.
Spoon half the dough onto prepared pan. Pat the dough out in a circle until about 1/4" thick, except at the edges which should be slightly higher. I lightly spray my fingers with Crisco spray to do this. Poke the dough lightly with a fork all over the surface to prevent bubbles from forming in the dough. Let the crust rise for at least 20 minutes. Repeat with the second half of the dough.
At this point you can either cover them and freeze to use later, or you can par-bake the crusts before adding your toppings. Brush the surface of the crust lightly with olive oil and bake for 10 minutes until lightly browned. Spread with sauce and favorite toppings. Bake an additional 10-12 minutes until the cheese is bubbling and lightly browned. Yield: 2 pizza crusts 12-1/2" diameter.
posted by Colleen @ 1:25 PM
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