Neapolitan Dough

Name: Neapolitan Dough
Yield: Makes one 11-inch (28 cm) pizza
Cuisine: Italy
Ingredients: ½ teaspoon xanthan gum; 10 grams brown rice flour; ½ teaspoon psyllium husk powder; ½ teaspoon salt; 20 grams tapioca starch; 20 grams quinoa flour; 100 grams warm water (110°F/45°C); 1 teaspoon sugar; 1 teaspoon active dry yeast; 20 grams millet flour; 20 grams potato starch; 2 tablespoons olive oil

Preparation info

Makes
one

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

The cornicione of Neapolitan pizzas are like fingerprints: No two are exactly alike. Each pizza crust puffs and blisters a bit differently in the heat. So, too, with our gluten-free version.

Ingredients

100 grams warm water (110°F/45°C)
1 teaspoon sugar
1 teaspo

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 millet flour, potato starch, quinoa flour, tapioca starch, rice flour, psyllium husk, salt, and xanthan gum.
When the yeast mixture is foamy on top, add the oil and stir to combine.