¾ cup lukewarm water (70 to 95 degrees), plus extra as needed
2 tablespoon olive oil, plus extra for oiling the pan
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1 teaspoon sugar
1 package (2¼ teaspoons) active dry yeast
1½ cups gluten free flour (see note), plus extra as needed
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon kosher salt
1 egg yolk
2 tablespoons grits or polenta
In a medium bowl, combine the water, oil and sugar. Sprinkle the yeast on top and let sit until foamy, about 5 minutes.
In a large bowl, add the flour, xanthan gum, baking powder and salt. Mix well.
Add the egg yolk to the liquid/yeast mixture and beat until combined. Add the wet mixture to the dry mixture and blend with a fork until well incorporated and the dough has the feel of slightly sticky conventional dough. Do not overwork. If the dough is too dry, add additional water, 1 tablespoon at a time. If it is very sticky, add additional flour, 1 tablespoon at a time.
Generously oil a rimless baking sheet (or turn a rimmed cookie sheet upside down and use the bottom), and sprinkle with 1 tablespoon polenta. Use your hands and/or a well-oiled rolling pin to create an ⅛- to ¼-inch thick crust in the center of the pan. Cover the dough with plastic wrap and place in a warm area. After 30 minutes you should see a significant rise in the dough. Let the dough rise for another 30 minutes (1 hour total), or until almost doubled in thickness.
Heat the oven to 350 degrees. Remove the plastic and par-bake the dough for 10 minutes. The dough should be cooked through, but not browned. Par-baked dough can be grilled immediately, refrigerated for up to 2 days in a resealable plastic bag, or frozen for later use.
Makes 1 ball of dough, enough for one 12-inch pizza crust.
Cook's notes: You may find it helpful to cut the cooled pizza crust in half for storage. Xanthan gum comes in powder form and 8 ounces costs about $15. One package will last you for ages. It's available at many grocery stores. We recommend C4C Gluten-Free Flour Mix and King Arthur Gluten-Free Multi-Purpose Flour.
"Pizza on the Grill Expanded" by Elizabeth Karmel and Bob Blumer (2014 Tauton Press)