How To: GF Detroit Style Pizza Crust
Thick, chewy, cheesy, gluten-free pizza crust CAN be yours again! Take a look at the ingredients below for the Detroit Style Pizza Dough from No Gluten No Problem (here) and watch our videos to learn how to put together your very own Detroit Style dough!
You’ll need a few basics — a kitchen scale, measuring cup and 8×8 square baking pan. I also use a thermometer to test my water temp but you can get away without this by making sure your water (for the yeast) is warm but not hot.
This dough will need to prove/rise for 90 minutes and bake for about an hour. Cover your pan loosely with a kitchen towel and allow dough to rise in a warm-lukewarm environment. If your kitchen is cool or drafty, place your towel-covered pan in a closed microwave (power off) to rise. Preheat your oven to 300 F and bake your risen crust for 40 minutes. Remove and increase your oven temperature to 450 F. Top your par-baked crust with sauce and cheese (see demo at bottom) and bake for an additional 15-20 minutes. Remove from oven and immediately remove pizza to a cutting board to cool for a few minutes before cutting and enjoying gluten-free pizza perfection!
Ingredients
- 230-235 grams (milliliters) water
- 2 tsp sugar
- 2 1/2 tsp active dry yeast
- 106 grams white rice flour
- 58 grams quinoa flour
- 51 grams tapioca starch or flour
- 44 grams potato starch (not flour)
- 2 1/2 tsp ground psyllium husk
- 2 T olive oil
- 3/4 tsp salt
Making the Dough – Part One
Making the Dough – Part Two
Creating the Wall of Cheese (in case you need a demo!)
