September 15, 2009

Pizza (B&P23)

Baking & Pastry Project #23 - Pizza

We just completed a rushed trip to Virginia. My husband had to work in Rosslyn for a little over a week. It is challenging getting everyone ready for a trip, especially since three of us eat gluten free...well, four if you include our dog.

We always stay in a hotel chain that has a kitchen, plus one that allows pets. So, I take along a bag of supplies and my knife kit. This is what I pack for our trips:

- Cookie Sheet
- Cutting Board
- Baking Stone & Rack
- Knife Kit
- Wooden Spoon
- Wooden Spatula
- Metal Spatula
- Thermometer
- Scissors
- Jar Opener
- Measuring Cup (Metric)
- Measuring Spoons
- Silicone Muffin Cups
- Coffee & Filters
- Tea Bags
- Agave Syrup
- Olive Oil
- White Vinegar
- Vanilla Extract
- An Assortment of GF Flours
- Baking Powder
- Baking Soda
- Salt
- Pepper
- Parchment Paper
- Aluminum Foil
- Optional: Escali Scale, Belgian Waffle Iron

I have a note file on my Blackberry that has all our favorite recipes. I've also made another note file that has a shopping list based on these recipes.

Depending on our travel location, I do as much research as I can about gluten free dining out options, along with locations for grocery shopping. This information I keep on my computer, but transfer it over to my Blackberry before we head out.

This was a great pizza and was hotel kitchen worthy as well. It had a fabulous crust and was browned and crispy just like a pizzeria style pizza. This recipe got 4 thumbs up from my crowd.


Yield: 2 medium pizzas
Protein Content:
Original Bread Flour: 19.65 g
Original Durum Flour: 14.3 g
GF Bread-like Flour: 19.225 g
GF Durum-like Flour: 14.15 g

Durum-like Flour Mix

70 g brown rice flour (3.18 g)
30 g sweet rice flour (6.18 g)
30 g arrowroot starch (.09 g)
10 g white bean flour (2.15 g)
10 g sesame seed flour (2.55 g)
Bread-like Flour Mix

15 g brown rice flour (1.35 g)
18 g sweet rice flour (1.08 g)
20 g arrowroot starch (.06 g)
71 g white bean flour (15.26 g)
7 g chia seed meal (1.47 g)

28 g instant dry yeast
7 g sea salt
3 g agar agar
177 ml water
10 g olive oil
4 ml agave syrup


pizza sauce
black olives
your choice of toppings

1. In a large bowl, combine all the ingredients from the durum-like flour mix, instant dry yeast and agar agar. In a small bowl, combine the liquid ingredients. Mix the liquid ingredients with the contents of the large bowl. Set in a warm place to rise for 30 minutes.

2. In a medium bowl, combine the ingredients from the bread-like flour mix, sea salt and blend together. When the dough has finished rising, add the dry ingredients to the dough and blend well.

3. On a sheet of parchment paper sprinkle sweet rice or corn flour. Place a small bowl of either flour on the counter for sprinkling and dipping your fingers. Divide the dough in half, placing half in the center of the parchment paper. Sprinkle the dough with sweet rice or corn flour and as needed to work the dough. Gently press out the dough with your fingers until you have an even circle of dough.

4. Preheat the oven to 500 degrees F/260 degrees C. Spread an even amount of pizza sauce over the top of the dough and sprinkle the top with oregano. Top with mozzarella cheese and any other topping you desire.

5. Bake pizza for 3 to 4 minutes or until the top is a golden brown around the edges. Cool before serving. Repeat steps 3 through 5 for the second ball of dough.


Tasty Eats At Home said...

Wow, what an organized travel list! I would love to travel and cook in the hotels like this. I haven't been out of town since going gluten-free, but I dread the thought of constantly trying to navigate the restaurants. It'd be so much easier if I could stake out a few that I could check ahead of time, and cook the rest of the meals! And your pizza looks yummy and crusty!

Lauren said...

Wow! I never would have thought to bring so much, but it sounds like a great plan =D.