Diary of a Foodie

Pizza Crust

Diary of a Foodie: Season One: Science of Deliciousness

Makesone 11- to 12-inch pizza
  • Active time:20 min
  • Start to finish:1 1/2 hr
January 2007
This crispy crust won’t flop over on you, so it’s wonderful for cocktail parties. It’s delicious simply brushed with olive oil and sprinkled with salt, focaccia-style, or topped with 1 cup tomato sauce, 1/2 pound sliced mozzarella, and 2 tablespoons shredded fresh basil leaves.

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  • 1 teaspoon olive oil plus additional for brushing
  • 1 tablespoon cornmeal
  • 1 cup brown-rice flour mix
  • 1/2 cup millet flour
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1 package fast-acting yeast
  • 3/4 cup plus 1 tablespoon warm water (105-115°F)

  • Special equipment:

    an 11- to 12-inch pizza pan; an offset spatula
  • Lightly oil pizza pan and sprinkle evenly with cornmeal. Put oven rack in lowest position and preheat oven to 425°F.
  • Mix flour mix, millet flour, xanthan gum, salt, sugar, and yeast in a large bowl with an electric mixer at medium speed. Add water and 1 teaspoon oil and mix until just combined, scraping down side of bowl occasionally. Mixture will be thin and more like a batter than a dough. Increase speed to high and beat until smooth, about 2 minutes.
  • Spoon batter into center of pan and use wet offset spatula to spread to edges of pan in a thin layer.
  • Loosely cover pan with an oiled sheet of plastic (oiled side down) and let stand in a warm place until doubled in bulk, about 40 minutes.
  • Bake pizza crust until golden, about 15 minutes. Remove from oven and cover crust with toppings of your choice. Bake until toppings are heated through, about 6 minutes (this will vary depending on toppings). Transfer pizza on pan to a rack to cool slightly, about 3 minutes.

Recipe by Annalise Roberts

Originally Published November 2005
Keywords
diary of a foodie,
annalise roberts,
bread,
pizza

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