This recipe makes about about 32 pizza crusts about 12″ round. For a 12″ round use about 450 grams.
I like freezing them in weights of 700 grams for a baking sheet pizza.
|this is a picture of the bottom side of the crust|
4 kg rice flour (Asian, fine rice flour – not gritty)
2 kg tapioca flour
80 grams salt
32 grams guar gum
480 grams sugar
12 tbsp. yeast
32 tbsp. oil
20 cups water
Weigh out the dry ingredients place it all in the large bowl of your commercial mixer (like a hobart)
Turn the mixer on low for a few seconds to mix the ingredients.
In 8 cup measurer place part of the water, all the yeast and a tablespoon of the sugar, Stir and let sit until foamy..
Add all the wet ingredients, including the yeast mixture to the mixer bowl. Mix slowly until incorporated. You might have to scrape the sides of the bowl. Mix for 5 minutes until the lumps are out and it thickens.
Have 21-22 freezer containers ready. Using a digital kitchen scale place the container on the scale and reset to 0. Add 700 grams dough to each container. Cover and immediately place in freezer.
Check to make sure the dough has not risen and popped off the lids.
|how it looks after spreading|
This lasts for 3 months for sure. To use – take out the containers around noon and place on counter. Should be defrosted enough by 5 or 6 p.m. to make pizza crusts. Place on well oiled baking sheets or pizza pans . Spread with oiled hands. It will be thin.
|gets a little cracked on top – no problem!|
Preheat oven to 350. Bake at 350 for 15 – 20 minutes until done. Add pizza toppings. Return to oven and bake at 400 for 10 minutes.