Pizza is one of the most perfect foods ever created! I have had slices all over the world, including Sorbillo which is considered the best pizza in all of Naples, Italy and has been voted the best pizza in the world. My fascination and affection have been a life long love affair. That’s why National Pizza Day is always marked on my calendar.
With February 9th being National Pizza Day, you may be inclined to celebrate by ordering in your favorite Neapolitan or deep-dish pizza, but with that can come the guilt of consumption. In honor of National Pizza Day this year, Pamelaâ€™s has created a gluten-free recipe for Artisan Pizza Dough that can be topped with your favorite sauce and toppings.
I hope you love this incredible recipe!
Artisan Pizza Crust
- 1Â½ cups (210g) Pamelaâ€™s All-Purpose Flour Artisan Blend
- 1 (7g) packet or 2Â¼ teaspoons active dry yeast
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup warm water (110Â°)
- Extra Pamelaâ€™s All-Purpose Flour Artisan Blend for flouring fingers, shaping the dough
TO MAKE THE DOUGH: In the bowl of an electric stand mixer with the paddle attachment, mix all ingredients together (except the extra flour reserved for shaping) until evenly combined. Scrape dough down into a ball in the bottom of the bowl. Cover with plastic wrap and let rise 45 to 60 minutes, until doubled in size.
While the dough is rising, place the pizza stone on the top shelf of the oven and preheat to 500Â°.
TO SHAPE THE CRUST: Place 2 to 3 tablespoons extra All-Purpose Flour Artisan Blend in a small bowl to flour fingers for pressing out dough. Set out a large piece of parchment paper. Ease dough out of the bowl onto parchment paper. With floured fingers, gently press out dough into a 10 to 12-inch circle; start in the center of the dough and gently press out to the edge, leaving a thicker edge of dough for the crust. Use more flour on fingers when needed but do not over flour dough. Let dough rest about 5 to 10 minutes, to relax a touch before baking.
TO BAKE: Using a pizza peel or an insulated cookie sheet, move the parchment paper with dough onto the hot pizza stone in the oven. Bake 8 to 10 minutes, or until edges start to color. Remove from oven and discard parchment paper.
TO TOP: Top crust with favorite sauce and toppings, place back directly on a pizza stone and cook until toppings are melted and bubbly, 3 to 8 minutes.
NOTE: If using sausage or other raw meats, precook them before topping pizza.
VARIATION: Margherita pizza: Top with just a little red sauce, some sliced Roma tomatoes, and sliced fresh mozzarella. Add fresh basil leaves after it comes out of the oven, right before serving. If you donâ€™t have any red sauce and fresh tomatoes, just blend or process a few canned Italian plum tomatoes, a pinch of salt. a tablespoon of olive oil together, and spread in place of the red sauce and tomatoes.