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Perfect Pizza Crusts

Source of Recipe

The Oregonian-Published April 5, 2011


Recipe Introduction

Makes 1 pound of There's no need to bloom the yeast or let the dough rise for hours before baking these pizza crusts. You can freeze the parbaked pizza crusts for up to one month. Just bring to room temperature before using. For the crispiest crust, use a baking stone dough, for two 9- to 10-inch pizza crusts

List of Ingredients

Ingredients

2 cups Silvana's All-Purpose Flour Blend (see accompanying recipe), plus more for dusting
1 1/4-ounce package active dry yeast
1 teaspoon granulated sugar
1 teaspoon salt
2 egg whites, at room temperature, lightly beaten
2 tablespoons extra-virgin olive oil, plus more for brushing
3/4 cup warm water

Instructions

In a large bowl, whisk together the flour blend, yeast, sugar and salt. Add the egg whites, olive oil and water. Using a wooden spoon, beat until the dough pulls away from the sides of the bowl.

Divide the dough into two equal pieces; place each on a lightly floured, 12-inch-long piece of parchment paper. Lightly flour the top of the dough and, pressing with your fingertips or using a rolling pin, make a 9- or 10-inch round about 1/8 inch thick. Cover loosely with plastic wrap and let rest at room temperature for about 30 minutes.

You can parbake the crusts and top them later, or add the sauce and toppings now and bake immediately as directed in accompanying recipe. To parbake, position a rack in the bottom of the oven and preheat oven to 450 degrees. (If you have a baking stone, place it on the oven rack and preheat for 30 minutes.) Working with one piece of dough at a time, slide the dough with parchment paper onto a baking sheet or preheated baking stone and bake until puffy and crisp on the bottom, about 6 to 8 minutes.



Recipe

Silvana's All-purpose Flour Blend for pizza dough
Dough Recipe;

Makes about 2 1/2 cups or enough for 1 pound of pizza dough

Go ahead and double or triple this recipe if you want to keep some flour blend on hand. Just transfer the blend to an airtight storage container and store in a cool, dry place or in the refrigerator.

Ingredients

1 1/2 cups white rice flour, preferably Bob's Red Mill
3/4 cup tapioca flour, preferably Shiloh Farms
1/4 cup plus 2 tablespoons potato starch, preferably Bob's Red Mill
3/4 teaspoon salt
1 1/2 teaspoons xanthum gum, preferably Bob's Red Mill

Instructions

In a large bowl, whisk together all ingredients.