Loosely based on the "New Foccacia" recipe in "The Gluten Free Gourmet Bakes Bread". This recipe is, dare I say, much better. It is streamlined, with less ingredients, vegan, and acts and rises like a traditional gluten filled recipe. One reason is that there is less moisture. In many GF pizza recipes the suggestion is to make it very runny and not really let it rise because GF flours don't tolerate kneading very well. While the latter is true, I have found that making a GF dough with the traditional consistency is advantageous. I make this dough the night before I plan to make pizza, and let it rise in the fridge overnight. It makes 2 12-13 inch pizzas so I will often freeze the other half and just let it thaw and rise in the fridge in the same way before I am ready to use it. Something about this process gives a wonderful body to the dough that you cannot replicate through soda leavening. I must however, pay homage to this book, it taught me the basics and from there I was able to develop a lot of my own original recipes. Pizza, for me and many other celiacs, is like the holy grail of gluten free foods. It is the texture I think that we miss the most. This recipe also works great as a base for artisan bread. Sweet treats are a little easier to disguise with added flavors and sugar, but a really good gluten free bread dough, actual yeast risen bread dough is much more difficult to attain. Well it was, until now. I hope you find this recipe as amazingly simple, and simply amazing as I do. —American Gastronomic
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