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1
To make the dough (enough for 8 pizzas) --.
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2
Use a container (at least 5 quart capacity) you can cover, but is not airtight.
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3
Mix together all the dry ingredients (rice flour through xantham gum).
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4
In a separate bowl, mix the liquid ingredients (water through vinegar).
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5
Gradually mix the liquid ingredients into the dry ingredients -- no need to knead -- you can use a spoon, a food processor with dough hook, or a stand mixer with paddle.
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6
Cover (not airtight) and allow the mixture to rest at room temperature for about 2 hours.
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7
Can be used at this point after the rest (go to step 9), but it's best after a 24 hour rest; alternately, you can refrigerate it, covered, but not airtight and use over the next 7 days.
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8
On baking day --.
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9
Prepare a pizza peel (or a pizza pan, greased cookie sheet or a silicone baking mat), either sprinkled with cornmeal or rice flour or lined with parchment paper.
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10
In your oven, put the rack in the middle space and put a baking stone on it in the middle space if you have one; otherwise use a cookie sheet, pizza pan, or a silicone mat.
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11
Thirty minutes before baking, preheat the oven to 500 degrees F.
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12
Wet your hands slightly -- keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy.
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13
Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching).
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14
Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough.
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15
This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc.
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16
Roll out the dough (hands or a rolling pin, but remember, no gluten, so no stretch in this dough) 1/8 - 1/16 inch thich, directly on the pizza peel or silicone mat (or roll out, then transfer to the cookie sheet).
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17
Add toppings of your choice (you should have them all prepared and ready to go -- the faster this dough gets into the oven, the better the pizza will be).
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18
Slide the pizza onto the stone or into the oven.
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19
Check for doneness in 10-12 minutes.
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20
May need to be turned to brown evenly; may need up to 5 more minutes to complete baking.
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21
Cool slightly on a rack before serving.
