Williams Sonoma Gluten Free Pizza Crust

Receiving Instructions

• Store unopened at room temperature for up to 18 months.

Preparation Instructions

• 1 cup (250ml) warm water (105°F to 110°F/40°C to 43°C).
• 1 package active dry yeast (included).
• 1 Tbs. sugar.
• 1 package pizza crust mix (included).
• 2 tsp. olive oil.
• 1 egg, beaten.
• Gluten-free flour for dusting.
• Pizza sauce, cheese and toppings as desired.

If using a conventional oven, position a rack in the lower third and place a pizza stone on the rack. Preheat oven to 425°F (220°C) and preheat the stone for 30 minutes or according to the manufacturer's instructions.

If using an indoor or outdoor pizza oven, preheat oven to cook to manufacturer's instructions.

To make the dough, in a small bowl, whisk together the water, yeast and sugar. Let stand until foamy, about 5 minutes.

In the bowl of a stand mixer fitted with the flat beater, add the pizza crust mix. When the yeast mixture is foamy on top, add the olive oil and egg and stir to combine. Add the wet ingredients to the pizza crust mix. Mix on low speed for 15 seconds, then increase the speed to medium and mix until the dough pulls away from sides of the bowl, about 30 seconds. Remove the dough and form 2 equal balls. (If only making one pizza, the other can be wrapped and frozen for another time.).

Dust a pizza peel with gluten-free flour and place a ball of dough on the centre of the peel. Lightly dust the top of the dough ball with gluten-free flour. Place your hands in the centre of the dough and, using your fingertips, push the dough outward to form a round that’s 12 inches (30 cm) in diametre and about 1/8 inch (3mm) thick, with a slightly thicker rim about 1/2 inch (12mm) wide to form the crust, about 1/4 inch (6mm) thickness.

Once the round is formed, use your fingers and the palms of your hands to smooth the edges of the crust. Give the peel a shake to confirm the dough slides easily and isn’t sticking to the surface of the peel. If the dough sticks to the peel, gently lift the edges and apply more flour.

Top the pizza with your chosen toppings. Using the pizza peel, transfer the dough to the preheated stone or pizza oven and bake until crust is crisp and cheese (if using) is bubbling; 17 to 20 minutes for a conventional oven and 1 to 2 minutes for a pizza oven. Transfer to a cutting board and serve. Repeat with the remaining dough.

Makes two 12-inch (30-cm) pizzas.

• White rice flour, brown rice flour, modified cornstarch, tapioca starch, baking powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), sea salt, yeast (yeast, sorbitan monostearate, ascorbic acid), organic gum blend.
• This product is prepared and packaged using machines that may come in contact with dairy, eggs, sesame, soy, wheat/gluten, tree nuts (almonds, coconut).

Receiving Instructions

• Store unopened at room temperature for up to 18 months.

Preparation Instructions

• 1 cup (250ml) warm water (105°F to 110°F/40°C to 43°C).
• 1 package active dry yeast (included).
• 1 Tbs. sugar.
• 1 package pizza crust mix (included).
• 2 tsp. olive oil.
• 1 egg, beaten.
• Gluten-free flour for dusting.
• Pizza sauce, cheese and toppings as desired.

If using a conventional oven, position a rack in the lower third and place a pizza stone on the rack. Preheat oven to 425°F (220°C) and preheat the stone for 30 minutes or according to the manufacturer's instructions.

If using an indoor or outdoor pizza oven, preheat oven to cook to manufacturer's instructions.

To make the dough, in a small bowl, whisk together the water, yeast and sugar. Let stand until foamy, about 5 minutes.

In the bowl of a stand mixer fitted with the flat beater, add the pizza crust mix. When the yeast mixture is foamy on top, add the olive oil and egg and stir to combine. Add the wet ingredients to the pizza crust mix. Mix on low speed for 15 seconds, then increase the speed to medium and mix until the dough pulls away from sides of the bowl, about 30 seconds. Remove the dough and form 2 equal balls. (If only making one pizza, the other can be wrapped and frozen for another time.).

Dust a pizza peel with gluten-free flour and place a ball of dough on the centre of the peel. Lightly dust the top of the dough ball with gluten-free flour. Place your hands in the centre of the dough and, using your fingertips, push the dough outward to form a round that’s 12 inches (30 cm) in diametre and about 1/8 inch (3mm) thick, with a slightly thicker rim about 1/2 inch (12mm) wide to form the crust, about 1/4 inch (6mm) thickness.

Once the round is formed, use your fingers and the palms of your hands to smooth the edges of the crust. Give the peel a shake to confirm the dough slides easily and isn’t sticking to the surface of the peel. If the dough sticks to the peel, gently lift the edges and apply more flour.

Top the pizza with your chosen toppings. Using the pizza peel, transfer the dough to the preheated stone or pizza oven and bake until crust is crisp and cheese (if using) is bubbling; 17 to 20 minutes for a conventional oven and 1 to 2 minutes for a pizza oven. Transfer to a cutting board and serve. Repeat with the remaining dough.

Makes two 12-inch (30-cm) pizzas.

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