<<Disclaimer: Verify this information before applying it to your situation.>>
 
Janet Heitler <[log in to unmask]> wrote:
 
> This is a pizza dough 9-1-1 plea.
>
> I have tried Miss Robens and bette hagman's - But I need a better
> tasting dough and one that cooks through.  I have followed all the
> directions and I still haven't found any pizza relief.
 
It's been over a year since I posted the recipe that we use, developed
by Toni Richardson (a member of our support group).  The key for
getting the crust to cook all the way through is to bake the crust by
itself for half of the time, then with the toppings for the second
half.  If you try to add the toppings to the raw pizza shell then the
shell will be uncooked in the middle.
 
Anyway, here is the recipe again:
 
           +---------------------------------+
           | GF Sandwich Buns & Pizza Shells |
           +---------------------------------+
           from the kitchen of Toni Richardson
 
              2     cups  rice flour
              2     cups  tapioca starch
                1/4 cup   sugar
              3-1/2 tsp.  xanthan gum
              1-1/2 Tbsp. methylcellulose (or Clear Gel)
                2/3 cup   dry milk powder
              1-1/2 tsp.  salt
                1/2 stick margarine
              1-1/2 cups  water
              1     tsp.  GF vinegar
                1/2 cup   warm water (110-115 degrees F)
              2     tsp.  sugar
              2     pkg.  dry yeast
              3     large eggs
 
Combine the first 7 ingredients (through the salt) in a large mixing
bowl.
 
Melt the margarine in 1-1/2 cups water and vinegar (to about 110 degrees
F).
 
Combine 1/2 cup warm water, sugar, and yeast.  Let stand to proof.
 
Blend the dry ingredients.  Add the margarine mixture, then eggs, then
the dissolved yeast.  Beat at high speed 2-3 minutes.
 
For buns, put the dough into muffin rings sprayed with Pam or other GF
cooking spray.  Sprinkle with tapicoca starch and pat out evenly.  Let
it rise until doubled (about 20-25 minutes for rapid-rise yeast).  Bake
at 350 degrees F for 20-25 minutes.
 
For pizza shells, spread the dough out on baking parchment, forming two
pizza shells.  Let it rise until doubled.  Brush the top with olive oil
and then bake for 8-10 minutes at 400 degrees F.  Remove from the oven,
add pizza toppings, and then bake another 8-10 minutes.
 
Note:  We bake our shells right on a pizza stone, which we keep at the
bottom of the oven.  However, you can also place the shells on any flat
cookie or other baking sheet and still get good results.
 
Bun variations (add before shaping):
------------------------------------
 
1. Add a generous amount of minced fresh herbs.
 
2. Substitute 1/2 cup rice bran for 1/2 cup of rice flour.
 
3. Substitute 1/2 cup rice bran for 1/2 cup of rice flour, and 1/4 cup
   dark molasses for 1/4 cup sugar.  Add caraway, fennel, or dill seeds
   before shaping.
 
4. Oven-toast cut-up onions (275 degrees F), mix with a little olive
   oil, and a teaspoon or so of poppy seed.
 
5. Increase sugar by 1/4 cup, or use all brown sugar.  Before shaping
   add some cinnamon, raisins, cut-up dried fruit, candied fruit, and
   chopped nuts (any or all).  Ice after baking if desired.
 
--
-- Jim Lyles ................... Home: [log in to unmask]
-- Holly, Michigan, USA ........ Work: [log in to unmask]
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