|Number of recipes (13 Inch pizza)|
|Tom Sawyer Gluten Free Flour
||1 3/4 cup||3 1/2 cup
||10 1/2 cup||21 cup
||1 Tbs||2 Tbs
||6 Tbs||3/4 cup
|Olive Oil||3 Tbs
|Dry Yeast (Rapid Rise)||1 1/2 tsp
|Egg Beaters Egg Preparation*||1/4 cup
||1 1/2 cup
|Warm Water (100-105 deg F)
||1/2 cup plus 2 Tbs
||1 1/4 cup||3 3/4 cup
||7 1/2 cup
Optional addition: You may want to try a dough enhancer if you would prefer the crust to be thicker. This can be achieved by adding 1/2 teaspoon of gluten free double acting baking powder and one 1/4 teaspoon of gluten free vinegar (rice or wine) per number of recipes mixed.
Place flour, salt, sugar, yeast, baking powder (if used) in large mixing bowl and blend well. Make a shallow depression in the center of the mixture.
Place Egg Beaters, olive oil, warm water and vinegar (if used) into small bowl and mix well. Pour this mixture into the shallow depression in the dry ingredients. Mix well and beat by hand with spoon until the dough is smooth and sticky and develops sheen. Dough should make a peak and fall slightly at top when a spoon is placed into dough and lifted. Add slight amount of water or flour if needed to achieve the proper peak
DOUGH HANDLING – Use your choice of methods listed below.
1. Keep hands well oiled.
2. Keep hands and dough ball floured (USING GLUTEN FREE FLOUR).
3. Use plastic wrap to cover dough and press out under sheet. Peel wrap from pizza.
Note: Pan should be well greased and/or floured (GLUTEN FREE FLOUR).
Place in hot oven approximately 425 degrees F until crust is golden brown or done,
* Egg Beaters is suggested for ease of preparations. One fresh egg may be used per ¼ cup of egg substitute if desired.