2 1 /2 c (350 g) Artisan Baker's Blend (gum/rice free)
1 Tbsp (1 ½ package) or 11g Instant/Rapid Yeast
1 3/4 c warm water (around 105 degrees)
1 Tbsp sugar
1/2 tsp salt
2 Tbsp olive oilTopping :
Marinara, pizza or tomato sauce
Any others toppings you desire, such as pepperoni, tomato slices, pineapple, goat cheese... let your imagination run wild!
Preparing Dough Into the bowl of a stand mixer, add ARTISAN BAKER'S BLEND (GUM/RICE FREE) and all remaining ingredients. Mix with the paddle attachment beginning on low to combine, then increase to high speed for 6-8 minutes until dough is cohesive and fluffy.
Gather dough together in the mixing bowl and cover with plastic wrap. Allow to hydrate/rest in the refrigerator for about an hour.
Preheat Oven and Baking Stone/Steel/ Baking sheet Place your baking stone/baking steel, or upside baking sheet into the oven to preheat. Preheat the oven to 500° F Note the stone/steel can take up to an hour to preheat. The cookie sheet will be ready when the oven has reached temp.
Shaping Remove the dough from the refrigerator. Turn the dough out onto your work service and divide the dough into two halves, one for each pizza crust. Flour a piece of parchment paper. Put half the dough (enough for one pizza) on it and roll into a 12 or 14-inch round circle depending on your preference of thickness. Make sure to rotate the dough after each roll so it doesn't stick. Proof for 30 mins. Repeat with the remaining dough
Loading your pizza up: Load on your favorite toppings! Start with a couple tablespoons of pizza sauce and then add on whatever toppings you like finishing with grated mozzarella cheese.
Baking Place pizza with parchment paper directly onto your pizza steel/baking steel or back of a cookie sheet. After 5 minutes gently remove parchment by sliding it out from under the pizza. Continue baking the pizza for an additional 10-15 minutes or until the cheese is bubbly and golden brown. Remove from oven and enjoy!