Gluten-Free Pizza Crust
- 3268 grams water
- 288 grams sugar
- 216 grams dry active yeast
- 3240 grams gluten-free flour*
- 260 grams nonfat milk solids
- 100 grams baking powder
- 116 grams salt
- 72 grams xanthan gum
- 360 grams extra virgin olive oil
Combine water and sugar. Add yeast, mix and let stand five minutes.
Combine remaining ingredients with the yeast mixture. Mix on medium for five minutes. Allow the dough to rest and rise for 30 minutes. Makes eight to 10 medium-sized crusts.
*Wu-Bower uses a corn and rice flour blend.
Recipe by Executive Chef Erling Wu-Bower, Pacific Standard Time, Chicago