¼ cup extra virgin olive oil, plus a little extra to brush on the rolled-out pizza
coarse corn meal for sprinkling on parchment paper
Instructions
Using a stand mixer with the whisk attachment, mix water, yeast, gluten-free bread mix, and olive oil on medium speed for two minutes.
The pizza dough will be delicate and sticky. Grease your hands with olive oil before handling it.
Divide dough into two halves, form into balls, let rest in greased, covered bowls for one hour. Don't worry about the lack of rise, the dough will puff up later in the oven.
Place pizza stone into cold oven and heat oven to 500 degrees F.
Spread parchment paper over a pizza peel or large cutting board.
Sprinkle the parchment paper generously with corn meal.
Using greased hands, transfer one half of the dough to the cornmeal-covered parchment paper.
Roll out with a greased rolling pin. Roll gently to avoid the dough sticking and tearing. It if tears, stick the torn piece back together, it will still work just fine.
Prepare second pizza in the same manner.
Brush pizza gently with a little olive oil and top as desired.
Cook pizzas one at a time using the pizza stone.
To avoid any problems with the pizza tearing, I do not try to slide it off the peel onto the stone. I grab the parchment paper on both sides of the pizza and lift it to transfer it from the peel to the stone. lIt helps to have another person holding the peel next to the open oven while you do this.
Cook for 10-11 minutes or until edges of the pizza begin to brown.
Recipe by Fit and Fed at http://fitandfed.net/2012/06/29/gluten-free-pizza-dough-crust/