Gluten-Free Tavern Pizza

Serves 1
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Directions

  1. 1Combine all the dry ingredients and mix them up.
  2. 2Combine all the dry ingredients and mix them up.
  3. 3Combine all the dry ingredients and mix them up.
  4. 4Add the wet ingredients and mix until it forms a paste.
  5. 5Add the wet ingredients and mix until it forms a paste.
  6. 6Add the wet ingredients and mix until it forms a paste.
  7. 7Cover the dough and place it into the fridge for 30 minutes.
  8. 8Cover the dough and place it into the fridge for 30 minutes.
  9. 9Cover the dough and place it into the fridge for 30 minutes.
  10. 10After 30 minutes, apply a little oil to the top of the dough or on your hands to avoid sticking while you form the dough into a ball.
  11. 11After 30 minutes, apply a little oil to the top of the dough or on your hands to avoid sticking while you form the dough into a ball.
  12. 12After 30 minutes, apply a little oil to the top of the dough or on your hands to avoid sticking while you form the dough into a ball.
  13. 13Generously flour both sides of the dough and start flattening it.
  14. 14Generously flour both sides of the dough and start flattening it.
  15. 15Generously flour both sides of the dough and start flattening it.
  16. 16Place the dough on parchment paper and roll it out as thin as possible, aiming for 16 inches.
  17. 17Place the dough on parchment paper and roll it out as thin as possible, aiming for 16 inches.
  18. 18Place the dough on parchment paper and roll it out as thin as possible, aiming for 16 inches.
  19. 19Use a pizza slicer to shave off any excess dough.
  20. 20Use a pizza slicer to shave off any excess dough.
  21. 21Use a pizza slicer to shave off any excess dough.
  22. 22Poke holes in the dough with a docking tool or a fork.
  23. 23Poke holes in the dough with a docking tool or a fork.
  24. 24Poke holes in the dough with a docking tool or a fork.
  25. 25Place the dough into the fridge uncovered for 12 to 24 hours.
  26. 26Place the dough into the fridge uncovered for 12 to 24 hours.
  27. 27Place the dough into the fridge uncovered for 12 to 24 hours.
  28. 28The next day, pull the dough straight from the fridge and par-bake it for 4 minutes at 550 degrees on the baking steel.
  29. 29The next day, pull the dough straight from the fridge and par-bake it for 4 minutes at 550 degrees on the baking steel.
  30. 30The next day, pull the dough straight from the fridge and par-bake it for 4 minutes at 550 degrees on the baking steel.
  31. 31Flip the dough over so the top is now the bottom.
  32. 32Flip the dough over so the top is now the bottom.
  33. 33Flip the dough over so the top is now the bottom.
  34. 34For the sauce, blend crushed tomatoes, salt, oregano, and basil.
  35. 35For the sauce, blend crushed tomatoes, salt, oregano, and basil.
  36. 36For the sauce, blend crushed tomatoes, salt, oregano, and basil.
  37. 37Push the sauce all the way to the edges of the pizza.
  38. 38Push the sauce all the way to the edges of the pizza.
  39. 39Push the sauce all the way to the edges of the pizza.
  40. 40Add a layer of grated Pecorino, whole milk mozzarella, and whatever toppings you want, all the way to the edges.
  41. 41Add a layer of grated Pecorino, whole milk mozzarella, and whatever toppings you want, all the way to the edges.
  42. 42Add a layer of grated Pecorino, whole milk mozzarella, and whatever toppings you want, all the way to the edges.
  43. 43Bake the pizza in the oven for about 8 minutes.
  44. 44Bake the pizza in the oven for about 8 minutes.
  45. 45Bake the pizza in the oven for about 8 minutes.
  46. 46Hit the pizza with Parmigiano Reggiano.
  47. 47Hit the pizza with Parmigiano Reggiano.
  48. 48Hit the pizza with Parmigiano Reggiano.
  49. 49Cut the pizza using the controversial party cut.
  50. 50Cut the pizza using the controversial party cut.
  51. 51Cut the pizza using the controversial party cut.

Ingredients

  • 1 all dry ingredients
  • 1 all dry ingredients
  • 1 all dry ingredients
  • 1 all wet ingredients
  • 1 all wet ingredients
  • 1 all wet ingredients
  • a little oil
  • a little oil
  • a little oil
  • generously flour
  • generously flour
  • generously flour
  • crushed tomatoes
  • crushed tomatoes
  • crushed tomatoes
  • salt
  • salt
  • salt
  • oregano
  • oregano
  • oregano
  • basil
  • basil
  • basil
  • grated Pecorino
  • grated Pecorino
  • grated Pecorino
  • whole milk mozzarella
  • whole milk mozzarella
  • whole milk mozzarella
  • toppings
  • toppings
  • toppings
  • Parmigiano Reggiano
  • Parmigiano Reggiano
  • Parmigiano Reggiano

Equipment

pizza slicerdocking tool or forkparchment paperbaking steel

Tips

  • Apply oil to avoid sticking when forming the dough.
  • Roll the dough out as thin as possible, aiming for 16 inches.
  • Use a pizza slicer to shave off any excess dough.
  • Poke holes with a docking tool or fork.
  • Par-bake the crust for 4 minutes at 550 degrees on the baking steel, then flip it.
  • Push the sauce all the way to the edges.
  • Don't forget the controversial party cut, it makes it taste better.