1 1/2 c. brown rice/buckwheat blend
1 1/2 c. King arthur GF pizza flour (you can use 1c. if you want it stickier
1 tsp. rapid rise yeat
1 tsp. salt
1 bottle (12 oz) cider ale (GF!)
3 tbsp. Dairy Free Butter (I like I can't believe)
1 1/2 tbsp sugar of your choice. I like polydextrose because it doesn't make the dough sweeter. Reduce to 1tbsp if regular sugar
Add all ingredents into a mixer and turn on LOW (high = flour disaster) when it comes off the sides, and looks a bit stringy, its ready. I like to set out for about an hour at 72 degres, and then put in fridge overnight.
The next day I like to preheat my NICE THICK pizza stone for 45 mins in my BIG toaster oven on 480 degrees f. While thats going I like to do the following hack
1. take a bit of parchment paper, and lay it out on a cutting board. Put your (round or square) pizza stone ON TOP of the parchment paper. Then using an exacto knife or a safe razor blade, cut AROUND the edges of the stone. This gives you a template to put on your pizza peel (probably necessary to avoid scalding and horrible injury and maiming).
Forming the pizza crust. the dough will be STICKY. I like to deal with it while its still cold. Either with a rolling pin (if it doesn't stick) or with your fingers, SCULPT into a pizza like crust. This is more like clay than normal pizza crust. Its more like FORMING the crust than rolling it. Rolling SOMETIMES works depending on the day.
Once you are happy with it spray with some oil and cover with either saran wrap sprayed with oil) or parchment paper. Let set for about 45 mins to 1 hour It may or may not rise. This isn't really impoertant for pizza.
Take off remaining cover and spread your sauce (see my improved pizza sauce) recipe for some nice ideas. Cook for about 20 mins with ingredents on in 480 oven (or 15 or so if you can reach 500 or 525 or so.).
Its important to take the peel and PUT the pizza in the oven and then slide it off. Most liikely the parchment won't stick and it will go DIRECTY onto the hot stone in the oven.