Wolfgang Puck BBME025 - Manual (Page 29)

56
Gluten Free Pizza Dough
Makes Two 10-inch Pizzas
INGREDIENTS
2 tablespoons brown butter,
see recipe, page 57
1 cup + 2 tablespoons water
1/3 cup dry potato flakes
1 cup white rice flour
1/2 cup tapioca flour
3 tablespoons powdered milk
1 teaspoon onion powder
METHOD
1 Add first two ingredients to the bread pan.
2 Whisk remaining ingredients together in a medium bowl using a
hand whisk. This is important because the xanthan gum and gelatin
need to be evenly distributed with the flours or they will clump and
cause hard lumps to form in the finished bread. Pour this into bread
pan. Insert bread pan into breadmaker; close lid.
3 Press MENU and select DOUGH.
4 Press START.
5 Total machine time is 1 hour and 30 minutes.
6 When cycle is complete, remove dough and divide into two
dough balls.
7 At this point you can make your pizza or freeze the dough balls.
To Make Pizza
Pat out the dough onto an oiled baking sheet using oiled hands into
desired shape and thickness. Allow dough to rest for 20 minutes.
Without toppings, bake the crust in oven at 425° for 15-18 minutes or
until golden brown. Remove from oven and add your favorite toppings.
Bake again at 475° for about 12-15 minutes, or until toppings are well
browned.
To Freeze
Place dough balls in quart size zip top bag. Spray the inside of the bag
with nonstick spray before adding dough ball. Dough can be kept frozen
for up to 3 months. When ready to use, remove from freezer, thaw, and
make your pizza.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
55
Recipes for Cycle 8
DOUGH
1 teaspoon kosher salt
2 teaspoons xanthan gum
2 teaspoons unflavored gelatin
1 tablespoon bread machine yeast
3 tablespoons dried egg whites
1 tablespoon granulated sugar
BreadmakingMachine manual 7/13/08 9:40 PM Page 55