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Daonuts Perfect Pizza Crust
Adapted from Baking Beauties Big Beefy Pizza Crust and Epicurious Gluten Free Pizza Crust
For a yummy tear-able bread to serve with salad, soup or pasta, brush the crust with olive oil and sprinkle with chopped fresh garlic and dried oregano or basil. Chopped fresh basil after the bake is an option. Or just tear and dip in a good quality olive oil with herbs.
Makes two crusts. Line two pizza pans or cookie sheets with parchment paper
2 cups Daonuts Pizza Blend
1 tsp salt
Proof yeast in glass measuring cup for 5 minutes in warm place:
1 Tb active dry yeast
2 tsp sugar
6 Tb warm water (110° - 115°)
6 Tb warm milk
(or warm water and milk together; equals ¾ cup)
Whisk Together in separate bowl:
2 Tb olive oil
2 egg whites, room temperature, lightly whisked
1 tsp apple cider vinegar
Using either a stand mixer or hand-held mixer on low, slowly pour the proofed yeast and wet ingredients into the dry ingredients. Mix on low scraping sides as needed until combined. Turn the mixer up to medium and continue mixing for 3 minutes. Do not skip this step, it integrates the xanthan gum. Scrape down sides of bowl when needed. This is a very sticky batter.
Meanwhile, remove bottom rack from the oven and place a cookie sheet or pizza stone on the bottom of oven. Leave middle rack in place for final bake. When it’s time to preheat the oven (not yet!): 450° for 20 minutes for cookie sheet; 30 minutes for pizza stone.
Meantime, set oven on ‘warm’, about 170°.
Divide the dough between the two parchment lined pizza pans. Using a rubber spatula dipped in very warm water (you will be repeatedly dipping spatula in warm water), spread/smooth the dough into two 9-10” pizzas circle or square about ¼” thick. If you like, use spatula edge to create an edge as you spread, but it’s going to puff up anyway. Refer to images at http://www.daonuts.com/daonuts-pizza-crust.html
Place pans on middle rack of warm oven for 5 minutes to begin rise. Then place in warm, draft free place to rise for 15-20 minutes or puffy looking. Top of stove is good for this; you can drape a kitchen towel over crusts.
Now preheat oven to 450° for 20 minutes for cookie sheet; 30 minutes for pizza stone.
Next sit pizza pan on the hot cookie sheet in the oven. If using pizza stone carefully slide parchment with pizza crust onto hot stone.
Pre-bake in 450° oven for 8-10 minutes until just starting to get brown spots. You can now slide crust off the parchment paper if desired. Top with pizza sauce, cheese and toppings. Return to oven and bake for 10 minutes, or until bubbling. For a yummy tear-able bread to serve with salad, soup or pasta, brush the crust with olive oil and sprinkle with chopped fresh garlic, a dash of and dried oregano or basil. Chopped fresh basil after the bake is an option.
Remove from oven and let sit for 5 minutes before slicing.
To freeze prebaked crusts allow to cool completely and freeze on the cookie sheets. This will keep them flat. Wrap in plastic wrap and slide into a freezer bag. When ready to use: top frozen crust and bake in a preheated 450° oven for 8-10 minutes or until cheese is bubbling.