After about 3 years of experimentation and countless pizza dough recipes and big-name dough mixes, this is the closest I have come to real pizza dough. This recipe will yield two 16-inch pizzas. Remove baked crusts from the oven and top as desired; place back in the oven for approximately 15 minutes. I did not include the ingredients for the toppings as that is very subjective based on your preferences.
Preheat oven to 400 degrees F (200 degrees C). Grease 2 pizza pans or baking sheets well.
Whisk milk, sugar, and yeast together in a bowl. Set aside until foamy, about 5 minutes.
Sift rice flour, cornstarch, xanthan gum, garlic powder, and oregano together in a large bowl.
Mix vinegar and oil together in a bowl. Whisk into the milk-yeast mixture, then pour the liquid into the flour. Knead until the dough comes together.
Split the dough in half. Spread the dough thinly over the prepared pans using your fingers and fists.
Bake on the lowest rack of the preheated oven until golden brown, about 10 minutes.
Per Serving: 412 calories; protein 6.6g; carbohydrates 84g; fat 4.6g; cholesterol 4.9mg; sodium 71.5mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.