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

Preparation info

Makes
one

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

At a glance, this dough looks strikingly similar to our Quick Version. But something magical happens during the 48-hour fermentation. Both the flavor and the structure of the crust are superior to the quick dough. If you make this dough for your New York–style thin-crust pizzas, you won’t regret it.

Ingredients

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

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