Gyroscopic Investing

After three years of trialing and experimentation, I think I'm finally happy with this one!  Now onto the sauce and cheese, which is another world into itself.  This makes two medium or one large and one small.

13oz lukewarm water
56g Extra Virgin Olive Oil
12g salt
8g sugar

174g White Rice Flour
101g Cornstarch
95g Brown Rice Flour
84g Tapioca Starch
78g Non-Fat Dry Milk or Blanched Almond Flour
17g Potato Starch
11g Xanthan Gum

12g instant yeast (Safir is best)

Preheat oven and pizza stone on middle or below middle rack (more crust browning on bottom) at 400F.

Place ingredients into bread machine on dough setting in the order listed.  Be sure to disperse the flours evenly.  Start machine.

When dough is ready (approx. 90 minutes), cut in half and roll out on a pizza pan overlayed with non-stick parchment paper (use paper clips to hold it).  Roll out with silicon dough roller sprayed with nonstick spray.  Blind bake on a pizza stone using the parchment paper for 5 minutes.

Add 1/2C of warm or room-temperature sauce, 6oz of shredded cheese and toppings of your choice.  Bake approx. 13-15 minutes on pizza stone using the parchment paper depending on the amount of moisture from the toppings.  It can go up to 25 minutes with a lot of vegetables!

Technically, the cheese should be leoparded -- small brown spots -- and bubbling in the middle to indicate when the pizza is done.

After taking out of oven, let rest for 5 minutes before cutting and serving.

We definitely need a "permanent recipe book" thread.

If you don't want to buy all the separate ingredients to mix your own flour, you can buy pre-made Cup4Cup Original Flour Blend: http://www.cup4cup.com/  While relatively expensive and not quite as good as the custom mix, it was the foundation for the tweaks (not mine!).

Also, the dough will not develop well in terms of leavening if you leave it in the fridge overnight or up to a week to develop a more complex flavor.  So if you do that, expect the dough to not rise as much during baking.  It'll be a bit flat with not enough of a "bready" bite.

You can replace the brown rice flour with white rice flour to make it 100% PHD compliant, but the dough will definitely suffer in terms of taste and texture.  It'll be more in the direction of commercially-available GF pizza doughs which don't rise well and are tasteless and gummy (though still nowhere as bad!).  It never ceases to amaze me how unFrench capitalism can be when it comes to food quality.

Some other tips:

Make sure the sauce is at least room temperature, not cold.  Otherwise the water will separate during baking and gummy up the crust.

Likewise, make sure you strain and/or paper towel dry juicy vegetables such as black olives, onions, etc..

Cheese should be at fridge temperature to avoid over browning.  If you shred ahead of time, keep in fridge until just ready to put on the crust.  Of course, if you like dry overcooked huge leopard spots on your cheese ala overdone lasagne, you don't need to do this.

The "Holy Trinity" of pizza vegetables is green pepper, onions and black olives.  They can be especially "meaty" when sliced instead of chopped.  The original Take 'N' Bake pizza place (Papa Aldo's later acquired by current Paper Murphy's) did it that way in the early years.

Sometimes I like to sprinkle dried chives on my cheese to kick it up a notch.  I think this is what Red Baron does/did on its 4/5-cheese pizza.

Also put the heavy vegetables on the cheese first so they don't fall off everywhere, i.e. black olives.

[quote=MachineGhost]
13oz lukewarm water       
56g Extra Virgin Olive Oil       
12g salt       
8g sugar       
           
174g  White Rice Flour       
101g  Cornstarch       
95g  Brown Rice Flour       
84g  Tapioca Starch       
78g    Non-Fat Dry Milk or Blanched Almond Flour       
17g  Potato Starch       
11g  Xanthan Gum       
12g  instant yeast (Safir is best)       
[/quote]

What about the iron in the olive oil, the white rice flour, the brown rice, the tapioca, the dry milk/almond flour, etc.? 

WildAboutHarry wrote: What about the iron in the olive oil, the white rice flour, the brown rice, the tapioca, the dry milk/almond flour, etc.? 

What iron?  None of this is enriched.

I may live and let live with the black olives though!  Pretty nasty stuff if you think about it.

[quote=MachineGhost]What iron?  None of this is enriched.[/quote]

I think all of the ingredients I listed contain some very small fraction of MDR for Iron.

What could you stick on your fingers, if not for black olives?  Although obviously not on a pizza.

WildAboutHarry wrote: I think all of the ingredients I listed contain some very small fraction of MDR for Iron.

It's fortified iron (and red meat) that is the problem.  Natural iron inhibitors/chelators are in food naturally otherwise the plants would die.

I put nitrate-free salami on my pizza too!  Black olives + salami = Heeeelp, I'm rusting!!!

But all the calcium in the cheese should inhibit it.

WildAboutHarry wrote: What could you stick on your fingers, if not for black olives?  Although obviously not on a pizza.

[align=center][img width=800]http://orig06.deviantart.net/4b9a/f/201 ... 3hzfao.jpg[/img][/align]

Ok, good point on the raspberries. 

Take a look at the old Geritol commercials from the 1950s. 

[quote='Wikipedia']Geritol was introduced as an alcohol-based, iron and B vitamin tonic by Pharmaceuticals, Inc. in August 1950 and primarily marketed as such into the 1970s. Geritol was folded into Pharmaceuticals' 1957 acquisition of J. B. Williams Co., founded in 1885.[3] J. B. Williams Co. was later bought out by Nabisco in 1971. The Geritol product name was formerly owned by the multinational pharmaceutical firm GlaxoSmithKline. Geritol was acquired by Meda Pharmaceutical in 2011.[4] The earlier Geritol liquid formulation was advertised as "twice the iron in a pound of calf's liver," and daily doses contained about 50–100 milligrams of iron as ferric ammonium citrate. The Geritol tonic also contained about 12% alcohol and some B vitamins.[/quote]

I don't know how much of this was dumped into the nation's gut during this time, but the FTC got after Geritol:

[quote='Wikipedia']Geritol was the subject of years of investigation starting in 1959 by the Federal Trade Commission (FTC). In 1965, the FTC ordered the makers of Geritol to disclose that Geritol would relieve symptoms of tiredness only in persons who suffer from iron deficiency anemia, and that the vast majority of people who experience such symptoms do not have such a deficiency. Geritol's claims were discredited in court findings as "conduct amounted to gross negligence and bordered on recklessness," ruled as a false and misleading claim, and heavily penalized with fines totaling $812,000 ($4,313,826 as of 2015),[5] the largest FTC fine up to that date (1973).[6][7] Although subsequent trials and appeals from 1965 to 1973 concluded that some of the FTC demands exceeded its authority, Geritol was already well known and continued to be the largest U.S. company selling iron and B vitamin supplement through 1979.

Since then, supplemental iron products, including Geritol, have been contraindicated because of concerns over hemochromatosis,[8][9] and serious questions raised in studies for men, postmenopausal women, and nonanemic patients with liver disease, heart disease, type 2 diabetes, or cancer.[10][11][/quote]