For The Love Of Pizza, part 4: NO MIX REQUIRED!

New York Style Thin Crust Pizza

Well, I finally did it... I made my own NY style thin pizza crust, without a mix! It is wonderful, tasty, chewy, and foldable. Not sure how it ended up being pepperoni...but it is great. I rolled and shaped it like a glutenous pizza...something very soothing about that. One crust tore and I simply mushed it back together with wet fingers. Remember, it's going to be par baked so use water to patch it if needed, and it won't get mushy or crumbly. If you like a real slice of pizza you can fold and eat like any self-respecting pizza lover should, this is for you.

Makes one 14-16 inch thin, chewy NY style pizza crust

THE DRY MIX BOWL
2/3 cup fine brown rice flour. I blend my brown rice flour in the blender for 2 mintues.
1/2 cup sorghum flour
1/3 cup potato or corn starch (I used potato)
2 Tablespoons dry milk powder or a milk free protein powder
2 teaspoons of xanthan or guar gum
1 teaspoon of unflavored gelatin (or agar agar flakes for veggie folks)
1 teaspoon Italian herbs: basil, oregano, thyme, hot pepper flakes...is what I used
1/2 teaspoon of salt


Whisk the dry ingredients really well. Trust me, you don't want a bite of gelatin or protein powder.


THE WET BOWL
Scant 3/4 cup of water...heated to warm, not hot.
1/2 teaspoon of agave nectar or sugar
1 packet of active yeast. Be sure it's gluten free!
Mix these together and let the yeast get foamy. Add the foamy yeast mix to the dry bowl then add;
1 teaspoon of olive oil
1 teaspoon of apple cider vinegar


Beat to mix well. I used a wooden spoon to beat the heck out of it until it came together. It will look like a damp bread dough. A standmixer would make quicker work and produce a finer textured crust and better rise. A hand held mixed can't handle it, so don't kill yours trying.


Cover with a dish cloth and LET RISE, for 30 minutes.


Preheat oven to 425 while dough is rising. Lightly oil a pizza pan.


When dough is near double in bulk, sprinkle it liberally with white rice flour, turn over a pizza pan of the same size, and roll the dough out on the bottom of the pan...also liberally sprinkled with rice flour. Roll with a floured rolling pin and spread the dough out with your hands, adding more rice flour if needed. When the desired shape and thickness is reached, carefully slip the crust onto the waiting pizza pan. If it breaks, just mush it back together using a bit of water if needed.


PAR BAKE for 8-10 minutes. Top with desired toppings then bake another 20-25 minutes, depending on your toppings, and desired crust color.

This recipe was created by me and is protected under Creative Commons. Please link and acknowledge should you share it. Thanks!