'new York Style' Foldable Pizza Crust

[hangininthere]

Here's a recipe I finally happened upon recently, and it worked great! Perfecto! Makes us a huge extra large 'New York Style' pizza that is totally floppy and foldable and no breakage whatsoever, wow! So glad to be able to have pizza again!

I use butter for non-stick on pans, from pizza crust to muffins, works way better for me than oils, way better!

Foldable Pizza Crust

Makes one 16" crust or two smaller crusts - foldable floppy and not crispy.

Ingredients:

2 tablespoons rapid rise yeast

1 1/3 cup warm milk

1 teaspoon sugar

1 1/3 cup brown rice flour

1 cup tapioca flour

2 teaspoons guar gum

1 teaspoon salt

2 teaspoons unflavored gelatin powder

2 teaspoons dried Italian seasoning

2 teaspoons olive oil

2 teaspoons apple cider vinegar

Directions:

Preheat oven to 425 degrees.

In a small bowl, dissolve yeast and sugar in warm milk.

In a separate larger bowl, blend together dry ingredients.

Stir in yeast mixture to dry ingredient mixture.

Add oil and apple cider vinegar.

Mix well.

Butter and flour the pizza pan (just like you grease and flour a cake pan).

Pat down dough on pan - sprinkle top of dough with flour so dough doesn't stick to your hands as you're shaping pizza.

Rub olive oil on top of patted out crust.

Bake plain untopped crust for 10 minutes.

Remove from oven and add toppings.

Return to oven and bake for another 20 minutes.

Best wishes to all!

[Lisa]

This sounds sooo good. I am sure that those that have lost pizza will appreciate this. It doesn't seem so difficult. I think I might give it a go.

Thanks for posting this.

[TinkerbellSwt]

This recipe is very similiar to Carol Fensters pizza crust. It works well. It gets really puffy during the original crust bake, I just pat it back down to get the toppings on! its yummy!

[hangininthere]

Yes, so easy! I need easy and that it is, if I can do it anyone can, ha! Me and son are so thrilled to have pizza again!

Mine doesn't get puffy during the first ten minute bake or at all, stays flat!

I have a terrible time getting yeast to 'bubble'/'come alive'. Only one time did it bubble like it should, but my pizza crust turns out just the same either way! I love the yeast taste!

(*Edited this post after I perfected the recipe) - The original recipe said 4 teaspoons guar gum, which left a gooey gluey aftertaste in mouth from the guar gum, but worth it to have yummy foldable pizza again, I'm totally used to it after the first pizza I made! I'm figuring that's what makes it foldable floppy unbreakable! The crust has a good flavor too! (*With the 2 teaspoons guar gum instead of 4, it turns out just as great with no gooey aftertaste!)

As with anything baked with gums, it must be eaten warmed up, no more cold pizza the next morning, must be heated to soften the gum, if not heated it gets too firm/hard, softens up with heating!

Best wishes All!

[chrissy]

excuse my ignorance---but what exactly is "new york style" pizza?

[hangininthere]

I just heard the term used on another gluten-free forum, haha, plus I think I've heard the term on T.V. pizza commercials before.

The person on the other forum posted this:

"A thousand gold stars to anyone who comes up with a recipe for a foldable New York Style pizza crust."

So I posted my recipe there, and I figure it means a big foldable floppy pizza crust style, hahaha.

I think the pizza commercial showed it like that too.

P.S. I just did a websearch, typed in 'new york style pizza' and it took me to a neat article on Wikipedia about 'New York Style Pizza', cool!

It said there that the pizza is big and the crust is thin and foldable and crispy, but mine's not crispy, neither was the one I bought from that pizza place that had the commercial years ago!

Best wishes!

[BFreeman]

Here's a recipe I finally happened upon recently, and it worked great! Perfecto! Makes us a huge extra large 'New York Style' pizza that is totally floppy and foldable and no breakage whatsoever, wow! So glad to be able to have pizza again!

I use butter for non-stick on pans, from pizza crust to muffins, works way better for me than oils, way better!

Foldable Pizza Crust

Ingredients:

2 tablespoons rapid rise yeast

1 1/3 cup warm milk

1 teaspoon sugar

1 1/3 cup brown rice flour

1 cup tapioca flour

4 teaspoons guar gum (xanthan gum interchangeable, same measurements, I use guar gum)

1 teaspoon salt

2 teaspoons unflavored gelatin powder

2 teaspoons dried Italian seasoning (I left this out in mine, will try it next time though)

2 teaspoons oil

2 teaspoons apple cider vinegar

Directions:

Preheat oven to 425 degrees.

In a small bowl, dissolve yeast and sugar in warm milk.

In a separate larger bowl, blend together dry ingredients.

Stir in yeast mixture to dry ingredient mixture.

Add oil and apple cider vinegar.

Mix well.

Butter and flour the pizza pan (just like you grease and flour a cake pan).

Pat down dough on pan, sprinkle top of dough with flour so dough doesn't stick to your hands as you're shaping pizza.

Bake 10 minutes.

Remove from oven and add toppings.

Return to oven and bake for another 20 minutes.

Best wishes to all!

What size pizza pan did you use? I would love to try this tonight.

[hangininthere]

I just use a giant round thick tin foil type sheet I have, don't know what it's really for, got it handmedown in a bag full of odds and ends from sister-in-law, maybe it's a caterer's tray, ha, but you can use any pan you want, I would say! Just whatever you're used to making a big pizza on!

This recipe is for a big thin foldable crust, I don't think it would work for a softer deep dish crust. Just good for a thin crust. So use a pan big enough to spread it out into a big pizza, such as a large cookie sheet/pan or a large pizza pan or whatever you have or can get to fit an extra large size pizza.

Let me know how it works out for you, thanks!

Best wishes!

[TinkerbellSwt]

I am going to try your way, no puffed up crust. I cant wait.. also I had Bette Hagmans crust for the first time the other nite at our celiac pizza party... omg.. foldable.. and crispy crust!!! it was fantastic.. I havent tried it at home yet.. but I will.

[Guhlia]

This is one of the best recipes I've tried thus far! It tastes like real mom and pop style pizzaria pizza! It's foldable and messy and everything that REAL pizza should be.

[skinnyminny]

Aw this sounds so yummy I havent been able to make a good pizza yet, Do you think I could replace the tapioca flour for soy flour or potato startch flour, or sorguhum? I dont have any tapioca I want to make it really bad and have other flours does anyone know if it will work?

[Guhlia]

Aw this sounds so yummy I havent been able to make a good pizza yet, Do you think I could replace the tapioca flour for soy flour or potato startch flour, or sorguhum? I dont have any tapioca I want to make it really bad and have other flours does anyone know if it will work?

I subbed potato starch/tapioca starch mix for the tapioca flour and it turned out great. You could probably do a potato starch/corn starch mix and have it work. I actually used a mix of white rice and brown rice flours in place of the brown rice flour. This pizza turned out so well. We actually ate the whole thing just now for lunch. It was also much easier to make than the other pizza recipes I've tried. Definitely use the italian seasoning because that's what makes it taste so wonderful. If you use xantham gum I suggest cutting back by a teaspoon. I used 3 teaspoons instead of 4 and it was great with no funky gummy taste or slippery sensation left in your mouth. I don't think it could be much better actually. I also baked it for 20 minutes without toppings and then 10 minutes with toppings. Yum!!!

Thank you so much hangininthere for posting this! It made my day!

[skinnyminny]

Thank you so much for replying so quickly this sounds so yummy!! I will try the corn startch potato startch mixture and see how that works! thank you for posting this recipe I cant wait to try it!

[Fiddle-Faddle]

This sounds fantastic, and I can't wait to try it.

One question, though: how can it be foldable AND crispy at the same time?

[hangininthere]

Thanks, All!

I'll definitely add the dried Italian seasoning next time, and cut back on my guar gum and see how it works for me! And I'll try baking the plain crust for 20 minutes first, then 10 more minutes after adding the toppings!

Mine's not crispy, it just said foldable and crispy on the Wikipedia article about 'New York Style Pizza'. I wondered myself how it could be foldable and crispy at the same time, ha! Oh, and TinkerbelleSwt mentioned above that the Bette Hagman's pizza she had at a party was foldable and crispy!

I am out of tapioca flour and me and son are hungry for another pizza. Well, I got so excited about substituting the potato starch and corn starch instead, of which I have both, but then I noticed I'm out of mozzarella cheese for the kind we want, so will have to wait after all til I can get out to the stores, I'm gonna get tons of tapioca flour while I'm out because I use it in my muffins too, ha!

Best wishes All!

[Guhlia]

This sounds fantastic, and I can't wait to try it.

One question, though: how can it be foldable AND crispy at the same time?

Actually, the pizza is kind of crispy and DEFINITELY foldable. Strange, huh? I flattened mine quite a bit so maybe that's why it was crispy-ish. And, I might add, when I folded it it didn't even crack the crust underneath!!!

[hangininthere]

It must have been crispy because of your substituting the tapioca flour with the potato starch and tapioca starch!

I think you've discovered the closest thing to the Wikipedia's definition of New York Style pizza, ha!

I wonder what the ingredients of the Bette Hagman foldable crispy crust were, maybe something like what you used?

I'll try all these variations of this recipe, and see which one me and son like best, thanks All!

Best wishes to all!

[Guhlia]

Perhaps. Ya know though, I think it was probably a little crispy because I used oil to pat it down rather than flour. It was drying the dough out too much using flour and it was still sticking to my hands, so I just coated them with canola oil and patted it down like that. Funny, I've never even seen tapioca flour. In all my recipes though I use a mix of white rice flour, potato starch, and tapioca starch so I figured that was probably a safe substitute. It really turned out well. Thank you so much for posting that recipe. My husband said that it was by far the best gluten free pizza he's ever had. I think I might make another one tomorrow. It's been a long time since I've had pizza like that. Definitely try the italian seasoning in the crust next time you make it. I added it by feel rather than they called for and it turned out SO well. Though I must admit, my eyeing it up probably was about 2 teaspoons or so. Anyway, thank you, thank you, thank you!!!

[TinkerbellSwt]

Here is Bette Hagmans Pizza crust that I had at the party, I have not tried making it at home yet, but the crust was nice and crusty and it was soooo foldable!

for 1 crust

1 1/2 cups french bread/pizza mix (I will list it on the bottom)

3 tbspn dry milk powder or nondairy sub (lists even to try almond meal)

3/4 tspn italian seasoning

1/2 tspn salt

2 /2/ tspns dry yeast

2 egg whites

1 1/2 tbspn olive oil or veg oil

1/2 tspn dough enhancer or vinegar

3/4 cup warm water

preheat oven to 400. lightly grease 1 cookie sheet or pizza pan

Blend dry ingredients in bowl. Set aside.

Place wet ingredients in bowl of your heavy duty mixer and blend. (reserve some of the water) Turn mixer to low and add flour mixture. add more water if needed. beat on high for 3 1/2 minutes.

This dough was very very runny! and that was right! the book says it will be thick, but it wasnt at the party and she said that it was right. and the idea I believe Guhlia came up with (gosh you are a good cook!) spread the mixture out on the pan with olive oil on the back of the spoon, or your hands if you dont mind getting greasy!

Bette says then let the dough rise, my celiac group leader says no, dont do it, that is the only part that is different.. she said bake it right away.. bake 10 minutes, take out, put toppings on, bake another 20 minutes (watch your crust it will be getting very dark on edges, but it doesnt taste burnt.. just crispy!)

French Bread/Pizza Mix

for 6 cups mix

3 1/2 cups white rice flour

2 1/2 cups tapioca flour

2 tablespoons xanthan gum

2 (7 gram) packets of unflavored geltain (knox makes it)

2 tablespoons egg replacer

1/4 cup sugar (white)

can be stored on shelf in pantry, no need to refrigerate.

I will be trying this as soon as i get egg replacer! If anyone else tries this, please let me know how it comes out!!!

[Guhlia]

I just wanted to say that I use this pizza recipe every week for our pizza lunch days and it is fabulous! We haven't made another pizza recipe since you posted this. Thanks again.

[hangininthere]

Thanks All!

Thanks for printing the Bette Hagman's ingredients like I was wondering! I don't have a heavy-duty mixer, it's on my wish list!

I tried my crust recipe a different way last time, it was crispy (and foldable!) which I don't like crispy but my son liked it and likes it either way.

I rubbed olive oil on the top of crust and baked it for 20 minutes instead of 10 before adding the toppings, then baked another 10 minutes. That's probably what made it crispy.

Plus I only added 1 teaspoon guar gum instead of two (*Edited: no, it was 2 teaspoons guar gum instead of the 4 teaspoons guar gum the original recipe called for, and I have now edited and modified the amount in the recipe I posted), don't know if that made it crispy or not, but it didn't leave a gooey gluey aftertaste, which was good. And was still foldable. Foldable and crispy, hahahha!

I also added 2 teaspoons dried italian seasoning, which gave it a lovely flavor over all. I'll always add the italian seasoning from now on.

Plus I'll just rub the top with olive oil and bake it 10 minutes before adding the topping, in hopes it's not crispy.

Plus I'll just add 1 teaspoon guar gum from now on, I think, will try the 1 teaspoon guar gum to see if that's what made it crispy. If it's what made it crispy, then I'll add the 2 teaspoons so it's not crispy.

I too have been so thrilled to find this recipe for foldable floppy huge pizza! Thanks All!

Best wishes to all!

[Guhlia]

I should have added in my first post that this recipe makes exactly TWO regular sized pizzas. I serve one and freeze the other.

[nothungry]

I used the foldable pizza crust recipe for a calzone.....YUMMY!

[hangininthere]

I've perfected my crust recipe, I made a mistake in saying my measurements in my last post above, ha.

I add 2 teaspoons guar gum instead of 4 teaspoons, and I have added this info in my first recipe topic post.

Plus I rub olive oil on top before baking the first ten minutes, then add the toppings, then bake it another 20 minutes.

Turned out a perfect foldable floppy pizza, and not crispy. (Baking it 20 minutes untopped first then another 10 minutes with toppings is what made it crispy and foldable, if you like it crispy.)

I make a 16" pizza with it.

Best wishes to all!

[mamatide]

I've perfected my crust recipe, I made a mistake in saying my measurements in my last post above, ha.

I add 2 teaspoons guar gum instead of 4 teaspoons, and I have added this info in my first recipe topic post.

Plus I rub olive oil on top before baking the first ten minutes, then add the toppings, then bake it another 20 minutes.

Turned out a perfect foldable floppy pizza.

I make a 16" pizza with it.

Best wishes to all!

Sorry to be a pain... but would you be so kind as to list your " perfected " recipe? I've lost track of the changes you've made and along the way someone else posted a recipe (same one or a different one???)

Anyhow, I'd try it out if you'd post the amended (by you) recipe!!!!

Thanks in advance...

mamatide