(2 cups total flour for a large 15 1/2"X 11 1/2" rectangular pan, or 1 cup total flour for a 8" round pizza pan.)
2 c. Garbonzo Bean flour (works Great!) Or, 1 1/2c. rice flour and 1/2 c. tapioca flour.
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. (1/2 stick) cold butter
1/2-1c. milk (give or take)
1/4 tsp. chopped, dried herbs (orgeano,basil.thyme,...)
1.) Mix flour, salt, baking soda, & herbs in the largest bowl you have. Cut in butter using a fork until coarse crumbs appear. Add milk slowly--just 1/2 the amount at a time. Use your hands to knead dough.
When it makes a big ball, and has a smooth skin with no small cracks in the dough ball, but isn't a mucky ball of goo--that is the right amount of liquid! Hard to get just right the first time! It should be like new playdough...
> Take it slowly--you can add more flour, but it doesn't always work out right. Add liquid slowly and keep kneading until the round dough ball doesn't crack--or get too slimey. If it does get too slimey, let is sit and dry for a few minutes and dust lightly with flour kneading it in until the dough is workable. The floured board you roll out on may help that. Let dough ball rest for 5 minutes, covered before rolling.
2.) Tricky part-- Roll dough onto a floured board you can pick up. Try to get a big circle(but don't worry if you can't). Slide flattened dough off board onto pizza pan(or put pan on top of rolled out dough and flip over), and press your palms into dough to make it fit the pan. It should be just stretchy enough to do this.
Or, put the dough directly into the pizza pan and hand press it out until the pan is covered like you want it--my prefered method!
Perforate with fork (poke holes in dough so it won't bubble up when cooking!).
3.) Sauce your dough.
4.) Sprinkle on light layer of bottom cheese (acts as glue to hold toppings onto crust!)
5.) Add toppings: precooked meats, chopped fresh veggies.
--Not too many, or it will just be heavy and soggy... even though it looks like it would make it better :-)
6.) !!Top with mozzerella cheese then
7.) a sprinkle of salt, garlic powder, parmesean cheese and dried herbs! (This makes it GREAT--Pizza Hut's secret!)!!
(I like beef cooked with onions & garlic, sauteed mushrooms, chopped fresh green peppers and onions with a sharp cheddar/mozzarella cheese mix, with pressed garlic on top, w/herb sprinkles.)
8.)Bake on top rack at 350F until cheese is golden. 10-20 minutes. --your oven time and temp may differ (they all do!)
9.) Let it cool for a bit before you cut it. Enjoy!!!
>The crust should hold together and be crisp and triangular--just like real pizza...!
If you premake the crust for later, make sure to sauce it so the dough doesn't dry out. Best if made then baked and eaten immediatly!!
Let me know how this works for you! We love it!
The garbonzo bean flour gives the pizza a gourmet nutty flavor, but your regular flour mix will be fine.
Edited by Connie R-E, 16 August 2004 - 01:32 PM.