Gluten-Free Tavern Pizza
Serves 1
Directions
- 1Combine all the dry ingredients and mix them up.
- 2Add the wet ingredients and mix until it forms a paste.
- 3Cover the dough and place it into the fridge for 30 minutes.
- 4After 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.
- 5Generously flour both sides of the dough and start flattening it.
- 6Place the dough on parchment paper and roll it out as thin as possible, aiming for 16 inches.
- 7Use a pizza slicer to shave off any excess dough.
- 8Poke holes in the dough with a docking tool or a fork.
- 9Place the dough into the fridge uncovered for 12 to 24 hours.
- 10The next day, pull the dough straight from the fridge and par-bake it for 4 minutes at 550 degrees on the baking steel.
- 11Flip the dough over so the top is now the bottom.
- 12For the sauce, blend crushed tomatoes, salt, oregano, and basil.
- 13Push the sauce all the way to the edges of the pizza.
- 14Add a layer of grated Pecorino, whole milk mozzarella, and whatever toppings you want, all the way to the edges.
- 15Bake the pizza in the oven for about 8 minutes.
- 16Hit the pizza with Parmigiano Reggiano.
- 17Cut the pizza using the controversial party cut.
Ingredients
- 1 all dry ingredients
- 1 all wet ingredients
- a little oil
- generously flour
- crushed tomatoes
- salt
- oregano
- basil
- grated Pecorino
- whole milk mozzarella
- toppings
- 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.
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