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Carol Fensters Pizza Dough




Source of Recipe


Natalie DeNormandie


Recipe Introduction


Origins Unknown


List of Ingredients




1 tablespoon active dry yeast
2½ teaspoons sugar, divided
2/3 cup milk of choice
2/3 cup potato starch
1/2 cup Carol's Sorghum Blend (see below)
2 teaspoons xanthan gum
1 teaspoon Italian seasoning
1 teaspoon onion powder
3/4 teaspoon salt
2 tablespoons olive oil, divided
2 teaspoons cider vinegar
Shortening for greasing pizza pan
White rice flour for dusting

Recipe



1. In a small bowl, dissolve yeast and sugar in warm milk. Set aside to foam 5 minutes. In a food processor, blend yeast mixture, potato starch, sorghum blend, xanthan gum, Italian seasoning, onion powder, salt, 1 tablespoon of the oil, and vinegar, until ball forms. Dough will be very soft.

2. Generously grease a 12-inch nonstick (gray, not black) pizza pan with shortening. Do not use cooking spray -- it makes it harder to shape the dough. Place dough on prepared pan. Liberally dust dough with white rice flour; then press dough into pan with your hands, continuing to dust dough with flour to prevent sticking as needed. The smoother the dough, the smoother the baked crust will be. Make edges thicker to contain toppings.

3. Place a rack in the bottom position and another in the middle position of the oven. Preheat the oven to 425° F. Bake pizza crust 15 minutes, until crust begins to brown on the bottom. Remove from oven, brush crust with your favorite pizza sauce and arrange your favorite toppings. Sprinkle cheese (if using) over top. Shift pizza to middle rack of oven and bake 15 to 20 minutes more or until top is nicely browned. Remove pizza from oven and let stand 5 minutes. Brush rim of crust with remaining tablespoon of olive oil before cutting into 6 slices. Serve immediately.

Carol's Sorghum Blend
1½ cups sorghum flour
1½ cups potato starch
1 cup tapioca flour
Whisk ingredients together and store in a dark place