How long did it take you to make a nice crispy pizza at home after going gluten-free? As for me, it took me quite a while. First, the biggest challenge was to make a dough that does not break apart when rolled-out. Then, at another time, I accidently used oat flour instead of pearl millet flour, and the whole raw pizza dough just “ran away” from me. I obviously had to learn it the hard way that oat flour can not absorb the same amount of liquid like pearl millet flour.
When I finally succeeded at creating a nice raw pizza dough, I started to work on getting a nice baked pizza crust, i.e. one that is not too dry but crunchy at the margin and at the same time flexible at the inner circle where it is covered with the toppings.
Most of the times my pizza crust was somehow to hard. So I asked at a very nice pizza place in Vienna what I could do about that and they told me that adding enough oil to the dough might do the trick. This helped – but still, the gluten-free pizza needed improvement in terms of flexibility when baked. So, finally, I ended up decreasing the overall amount of pizza toppings (especially the tomato sauce) and the pizza turned out near perfect.
The only thing I still have to figure out is how to handle gluten-free raw pizza dough in order to be able to re-use it at a later point in time. I tried to store the raw pizza-dough in the fridge and also to freeze it in my freezer, but unfortunately the defrosted raw pizza dough would not rise properly when baked in the oven. So, if you have any suggestions about that, I would love to hear them!
cup = cup [US] = 235 ml = 16 tablespoons (TBS.)
TBS. = tablespoon = 15 ml
tsp. = teaspoon = 5 ml
ml = milliliter
g = gram
kg = 1000 grams = 2.2 pounds = 35 oz.
pound = 16 ounces (oz.)
oz. = 28 g
cm = centimeter
mm = millimeter
“ = inches (1 inch = 2,54 cm)
*) TOMATO SAUCE
- 2 TBS. olive oil
- 1 medium-sized onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp. granulated white sugar
- 2 TBS. tomato paste (concentrate)
- 1 kg [≈ 8 medium-sized] fresh ripe plum tomatos, chopped
- 1 TBS. dried oregano
- 1/8 tsp. black pepper, freshly ground
- 1 tsp. salt
- For the tomato sauce heat the olive oil in a medium-sized pan, add the finely chopped onion, the crushed garlic cloves and the sugar (will caramelize and adds a nice taste) and sauté over medium heat for a couple of minutes until the colour of the onions turns slightly brown (don’t forget to stir every now and then with a wooden spoon).
- Stir in the tomato paste and cook for another minute.
- Now add the chopped tomatoes and the dried oregano and let it simmer gently and uncovered for about 30 minutes.
- Season with salt and black pepper.
- Set aside and let it cool.