Cooking and Serving: 65 minutes | 4 small pizzas (or 2 larger)
Ingredients
4 6-inch x 2-inch round baking pans or 2 8-inch x 2-inch round baking pans | 2 ½ cups (350 g) Gluten Free Bread Flour | ¼ cup (33 g) coarsely ground yellow cornmeal
Description
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 65 minutes | Servings: 4 small pizzas (or 2 larger)
Ingredients
4 6-inch x 2-inch round baking pans or 2 8-inch x 2-inch round baking pans
2 ½ cups (350 g) Gluten Free Bread Flour
¼ cup (33 g) coarsely ground yellow cornmeal
1 ⅓ teaspoons (4 g) instant yeast
2 teaspoons (8 g) granulated sugar
2 teaspoons (12 g) kosher salt
¼ cup (56 g) neutral oil, like canola, grapseed, vegetable, sunflower
¾ cup (6 fluid ounces) warm water, (about 95°F)
2 cups (280 g) all purpose gluten free flour blend
1 ½ teaspoons xanthan gum, (omit if your blend already contains it)
¼ cup (33 g) coarsely ground yellow cornmeal
1 tablespoon (9 g) instant yeast
1 tablespoon (12 g) granulated sugar
2 teaspoons (12 g) kosher salt
¼ cup (56 g) neutral oil
¾ cup (6 fluid ounces) warm water, (about 95°F)
2 tablespoons unsalted butter, melted
5 ounces thickly sliced provolone cheese
4 ounces cubed pancetta
Leaves from 3 sprigs fresh oregano, (or 2 teaspoons dried oregano)
1 cup Tomato Sauce
2 ounces finely grated Parmigiano-Reggiano cheese
Instructions
TO MAKE THE BREAD FLOUR RECIPE
Place the flour, cornmeal, yeast, and sugar in the bowl of your stand mixer.
(or a large bowl if you have a hand mixer with dough hooks). Use a handheld.
whisk to combine well. Add the salt, and whisk to combine. Add the oil and.
water, and mix to combine.
Using the dough hook attachment for your stand mixer or the dough hooks.
attached to your hand mixer, knead the dough until smooth (about 4 to 5.
Transfer the dough to a lightly oiled bowl or proofing bucket large enough.
for the dough to rise, and cover with an oiled piece of plastic wrap or the.
oiled top of the bucket.
Place the dough in the refrigerator for at least 1 hour and up to 3 days.
TO MAKE THE ALL PURPOSE FLOUR RECIPE
In a medium-size bowl or a stand mixer fitted with the paddle attachment,.
place the flour, xanthan gum, cornmeal, yeast and sugar, and whisk to.
combine. Add the salt, and whisk again to combine. To the flour mixture, add.
the oil and the water and mix to combine.
Press the dough into a disk and place it in a greased bowl or bucket, and.
cover with oiled plastic wrap or the oiled top to the bucket. Place the dough.
in refrigerator for at least 1 hour and up to 3 days.
WHEN YOU’RE NEARLY READY TO BAKE.
Preheat your oven to 375°F.
Grease two 8-inch round baking dish with sides that are at least 1 1/2 inches.
high, or 4 6-inch round pans. Set the pans aside.
Remove the dough from the refrigerator and place on a lightly floured.
surface. Sprinkle lightly with extra flour and knead itself until it is smoother. This will be much easier if you used the bread.
SHAPE THE PIZZA DOUGH
Divide the dough into two or four equal portions (depending upon the size of.
your pans), and roll each into a ball. Working with one portion at a time,.
roll out the dough into a round that is about 1/4-inch thick, flouring the.
dough and the surface and moving it around to prevent sticking.
Lift the prepared round of dough carefully into one of the prepared baking.
dishes and press it into the bottom and up the sides of the pan, as you would.
Repeat with the remaining piece(s) of dough.
ASSEMBLE THE PIZZAS
Brush the bottom of each crust with the melted butter. Divide the sliced.
cheese evenly between the crusts, covering the bottom surface of each.
completely. Divide the cubed pancetta between the crusts next, followed by.
the oregano leaves and the tomato sauce. Sprinkle the tops evenly with the.
Parmigiano-Reggiano cheese.
Cover each pan loosely with aluminum foil, and place in the center of the.
Bake for about 30 minutes, or until the sauce is bubbling and the pancetta is.
Uncover the pizzas and continue to bake until the crust is browned and some.
of the moisture has begun to evaporated from the tomato sauce (about another.
Remove from the oven and allow to cool briefly before removing from the pan,.
slicing into wedges and serving warm.
ASSEMBLE THE PIZZAS
Brush the bottom of each crust with the melted butter. Divide the sliced.
cheese evenly between the crusts, covering the bottom surface of each.
completely. Divide the cubed pancetta between the crusts next, followed by.
the oregano leaves and the tomato sauce. Sprinkle the tops evenly with the.
Parmigiano-Reggiano cheese.
Cover each pan loosely with aluminum foil, and place in the center of the.
Bake for about 30 minutes, or until the sauce is bubbling and the pancetta is.
Uncover the pizzas and continue to bake until the crust is browned and some.
of the moisture has begun to evaporated from the tomato sauce (about another.
Remove from the oven and allow to cool briefly before removing from the pan,.
slicing into wedges and serving warm.