Long-leavened Gluten free Pizza Dough (24h)
Recipe for long-leavened gluten free pizza crust, made with a homemade gluten free flour mix
Servings 1 pizza
Equipment
- 1 kitchen scale
- 2 bowls
- 1 spoon
- 1 baking pan (parchment paper)
Ingredients
{I use grams because it allows me to be more precise with measurements}
- 1 grams (¼ tsp) gluten free active dry yeast
- 120 grams (1 CUP) gluten free brown rice flour
- 70 grams (½ CUP + 1 tbsp) gluten free sorghum flour (can be substituted with brown rice flour)
- 80 grams (½ CUP) gluten free (potato) starch
- ½ teaspoon brown sugar
- 180 grams (1 CUP) room temperature water
- 40 grams (¼ CUP) gluten free white rice flour
- olive oil
Instructions
- This dough needs 24 hours to proof (I usually prepare the dough on Friday night, before dinner, to be ready for Saturday night)
- in a bowl mix yeast, rice flour, sorgum flour, potato starch, sugar and mix well
- add the water and carefully incorporate all the ingredients, making sure no flour is left at the bottom of the bowl
- add the salt and mix everything again
- grease another bowl or a food container with a teaspoon of olive oil, transfer the dough and close either with cling wrap or the container’s lid, so that it’s airtight
- within the next hour, for at least 3 times every 10-15 minutes, stir the dough with a spatula/spoon, folding the outer sides towards the inside and close the container again (in “regular” doughs this process helps to develop the glutinic mesh, which obviously doesn’t happen here, but it helps to incorporate air and seal it for the leavening)
- after this step, let the dough proof in its airtight container in a warm, air-draught free area. I usually let it rest in the oven (turned off and closed), but a cupboard is fine too
- around mid afternoon of the day after (= after 20 hours ca.) get the dough out - it should be triple in size and full of air bubbles - and add 40 gr. of white rice flour, carefully incorporating it to the dough
- you will be able to work the dough with your hands at this point and form a dough ball, which you will place back in the airtight container and let proof for another 3 hours
- after the 3 hours have passed, grease the baking pan with some olive oil (or cover it in parchment paper), put the dough on the pan and spread it by pushing it down with your hands, leaving the borders a bit higher and thicker (see photo)
- let the pizza base rest for another 30-40 minutes
- in the meantime pre-heat your oven at 190° C / 380 F and proceed with the seasoning of your choice only a few moments before putting the pizza into the oven, so that the dough won’t get too humid, not baking properly
- important step for a brown and crunchier crust: right before baking it, brush it with a little olive oil
- bake for 25 minutes, or until both the border and the base (under) are nice and brown.
Notes
Please note that measurements in cups may be slightly different from the ones in grams, due also to the difference in texture/grinding of naturally-gluten free flours. Which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.