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

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

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

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New York–Style Dough

Quick Version

Ingredients

Method

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