Finally a pizza crust that you can enjoy with simple toppings because the taste of the crust is that good!
Pamela's Pizza Crust
1 bag Pamela's Pizza Crust Mix
1 packet active dry yeast (enclosed)
1 cup plus 2 Tbsp very warm water (110º optimum)
2 Tbsp olive oil
Use rice flour and/or corn meal for dusting
Yield: two 10 inch pizza crusts
Mixing: Using a stand mixer with paddle attachment or mixing by hand, combine dry mix, yeast, water and oil. Mix on medium for 15 to 30 seconds until dough is completely combined. Dough will look sticky. Scrape down dough in bowl into a ball, lightly oil the top, cover with plastic wrap and let rise for 1 to 2 hours, or until doubled (dough can be put into refrigerator overnight and baked the next day after warning to room temperature).
Forming: Pizza dough needs gentle handling. Dust parchment paper or pizza peel with rice flour (use cornmeal if desired; cornmeal adds flavor and texture to the crust). Scoop out 1/2 dough for one 10" pizza crust. Use oiled fingers or lightly dust pizza dough with rice flour, and gently pat into pizza crust. For a fatter crust, pat out dough leaving a large edge for crust. For very thin crust, roll or pat out using second sheet of parchment on top of dough. Dough can sit and rise or bake immediately.
Baking: Place rack in top third of oven and pre-heat oven to 475º; can also pre-heat a pizza stone. Place parchment with dough on cookie sheet, pizza stone, or directly on oven rack. Par-bake crust for 8 to 10 minutes until hint of brown, longer for thicker crusts. Option: wrap and freeze par-baked crusts for later use.
Toppings: Pre-cook any meats or vegetables that require cooking as topping will only be warmed through in final bake.
After par-baking pizza crust, cover with sauce and toppings and return to oven to bake an additional 5 to 10 minutes until hot and bubbly.
Deep Dish Pizza: lightly oil heavy duty 9 inch round pan. After dough rises, spread in pan about 1/2 inch in center, leaving a thicker edge going up the side of pan. Pre-heat oven to 425º. Par-bake dough for 15 minutes; remove from oven. Top crust first with cheese, then toppings, and finally add sauce. Bake for 10 more minutes. Remove from oven and top with parmesan cheese; bake for final 10 minutes, for a total of 35 minutes.
Brown rice flour, tapioca starch, white rice flour, potato starch, sorghum flour, natural evaporated cane sugar, arrowroot starch, sea salt, guar gum, yeast packet (7 g) included.
Allergen Information: Pamela's Products have been formulated and produced to be wheat-free and gluten-free. Our products are produced on equipment that also makes products containing almonds, soy, eggs, and milk.