New York–Style Dough

Name: New York–Style Dough
Yield: Makes one 12- to 13-inch (30 to 33 cm) pizza
Cuisine: United States
Ingredients: 75 grams white rice flour; 38 grams quinoa flour; 2 teaspoons psyllium husk powder; ¾ teaspoon salt; 11 grams potato flour; 1 tablespoon olive oil; 1½ teaspoons active dry yeast; 30 grams potato starch; 38 grams tapioca starch; 1½ teaspoons sugar; 200 grams warm water (110°F/45°C)

Quick Version

Preparation info

Makes
one

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

With a dough that’s made fresh and doesn’t require any rise time, this can be ready in a New York minute. The finished crust is soft and chewy, with just the right amount of char on the bottom to enable the slice fold and hold—the mark of any proper New York–style pizza.

Ingredients

200 grams warm water (110°F/45°C)
1½ teaspoons sugar
1½ tea

Americas
United States
Pizza
Vegan
New York
Gluten-free

Method

In a small bowl, whisk together the water, sugar, and yeast. Set aside to allow the yeast to activate, about 5 minutes, until foamy.
In a medium bowl, whisk together the rice flour, quinoa flour, tapioca starch, potato starch, potato flour, psyllium husk, and salt.
When the yeast mixture is foamy on top, add the oil and stir to combine.
Pour