This New York-style gluten-free pizza crust delivers the authentic thin crust experience, complete with a satisfying chew and the signature foldable slices you love!
EQUIPMENT
- Stand mixer with paddle attachment or food processor
- Rolling pin
INGREDIENTS
- 2 cups (280 g) all-purpose gluten-free flour blend (Better Batter is highly recommended)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- ¼ cup (36 g) tapioca starch/flour
- 2 teaspoons (6 g) instant yeast
- 1 ½ teaspoons (6 g) granulated sugar
- 1 teaspoon kosher salt
- 9.5 ounces warm water (about 95°F)
- 2 tablespoons extra virgin olive oil
- Cooking oil spray
- Your favorite pizza toppings
INSTRUCTIONS
Prepare the Pizza Dough
- In the bowl of a stand mixer fitted with a paddle attachment or a food processor with a metal blade, combine the flour, xanthan gum, tapioca starch, yeast, and sugar. Use a handheld whisk to mix thoroughly. Add the salt and whisk again to ensure even distribution.
- Pour in the warm water and olive oil. Mix on medium speed (or pulse in the food processor) until the dough starts to come together.
- Increase the speed to high or keep the processor running, and knead/process for about 2 minutes.
- Transfer the dough to a greased container with a tight-fitting lid or an oiled bowl covered tightly.
- Refrigerate the dough for at least 1 hour, or store it for up to 3 days.
Make the Pizza
- When ready to bake, place a pizza stone or an overturned rimmed baking sheet in the oven and preheat to 450°F.
- Divide the dough into two equal portions. Work with one portion at a time, keeping the other in the refrigerator.
- The dough will be very soft. To handle it, coat your hands with water or cooking oil spray (or olive oil).
- Place one piece of dough on a sheet of parchment paper. Gently press it outward from the center to form a round shape about 12 inches in diameter.
- If needed, grease your hands or rolling pin to prevent sticking.
- Shape a smooth, slightly raised edge around the perimeter by pressing the edges inward with one hand while supporting with the other palm.
- Lightly spray the shaped dough with cooking oil spray, focusing on the edges. Add sauce, cheese, and your favorite toppings.
- Using a pizza peel or a flat surface like a cutting board, transfer the dough (still on the parchment) to the preheated oven.
- Bake for 8–10 minutes, or until the crust is crisp on the bottom, golden around the edges, and the cheese is bubbling and browned. Avoid overbaking.
- Remove from the oven and let the pizza set for a few minutes before slicing and serving.
Enjoy your delicious, foldable gluten-free NY-style pizza!
