Pizza Crust

Pizza Dough

55 grams Bob’s Red Mill 1-1 gluten-free baking flour

¼ teaspoon yeast

¼ teaspoon sugar

½ teaspoon salt

40 grams warm water

Combine all of the ingredients, and stir until the dough is smooth and homogeneous.  Cover, and let the dough rise at room temperature for 30 minutes.  Refrigerate at least 2 hours, until ready to use.  You can refrigerate the dough up to four days.

An hour before you are ready to use the dough, place a pizza stone on an oven rack.  Preheat the oven to 450 degrees Fahrenheit.  

Press the dough into the size and shape that you would like.  Cover it with plastic wrap and let it rise in a warm place for an hour.

Remove the plastic wrap and bake the dough for 5-7 minutes.  The goal is not to fully bake the dough.  The goal is to par-bake it, so that it finishes baking once you add the toppings.  Remove the dough from the over.

Reduce the temperature of the oven to 350 degrees Fahrenheit.  

Top the crust with desired toppings.  Bake for about 10 minutes until the toppings have reached the desired level of doneness.