I have been meaning to post this recipe for the longest time, but first I needed to see if it would work on the grill. And guess what? It does!!
To be honest, I am still working out the best oven instructions. But, so far it works amazingly well in my Breville countertop Crispy Crust Pizza Maker (that’s the one that I use on the regular for the BEST quick pizzas!), and grilled directly on a sizzling hot barbecue. Oh, and I also used it in my OONI pizza oven, which worked great too. Can you see how pizza crazy we are around here? You’d almost think I wrote a pizza cookbook; )
My son used this dough last week in the the convection toaster oven for a quick pizza, which was delicious too. Unfortunately, he didn’t catch how long he cooked it for. I’m pretty sure he preheated and baked it at 425°F, set to convection bake (yay again for Breville!).
One of the best things about this dough is that it can keep in your fridge up to a week. You mix it in a bucket with a fork. It couldn’t be easier. As for flours needed, it does need my GF flour blend (you can find it here). Honestly I have been working on both this flour blend for years. It works amazingly well for everything from cookies and muffins, to pies and hamburger buns (check out this recipe!). The other ingredients are simply water, salt, instant yeast, agave, and a touch of olive oil. I did try the dough with another commercially available GF flour blend, and it was okay, but not great. You should par-bake the dough briefly before you put on the toppings.
The pizza above was an impromptu dinner at my brother’s house last week. It was amazing! He had some Beyond Burgers, which we cooked first and crumbled, then added peppers, jalapeño and onion. They were really delicious pizzas! I also want to add that the photos don’t do the pizzas justice. This dough gets all kinds of wonderful bubbles and pockets in it. I am continually amazed!
Let me know if you make this pizza dough, or if any questions come up.
This recipe can be doubled or tripled. I often do this so that I have dough in the refrigerator ready to go, throughout the week (for quick dinners!).
278 grams Julie’s Original GF Flour Blend
2 teaspoons instant yeast
1 teaspoon pink sea salt
1 cup warm water
2 teaspoons olive oil
2 teaspoons agave nectar
In a Cambro food bucket (4 quarts) or large bowl, combine the flour, instant yeast, and salt, whisking together. Add the warm water, olive oil, and agave, and mix well with a fork. Cover and let rise for 1 hour. You can let it rise longer, or refrigerate at this point up to 1 week.
To bake: On a lightly floured piece of parchment paper, shape into individual pizzas (make sure to press them pretty thin). I use my hand for this, but you can roll it out. Once shaped, par-bake them on a hot barbecue (with the top down), countertop pizza oven, or preheated convection oven (425°F to 500°F, preferably with a pizza stone), for about 5 minutes. You want them to be puffed, somewhat firm, but not golden.
Top the par-baked pizzas and return to the grill or oven and bake for another 5 to 10 minutes, or until nicely browned around the edges and the cheese is melted.
Remove from the oven, let sit a couple of minutes, and cut into pieces with a sharp knife or scissors. I also like to sprinkle the tops with a little coarse salt, pepper, and a sprinkle of chilies.
- Category: Pizza
- Cuisine: Italian