Gluten-Free Pizza Dough

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Michael Ruhlman


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125 grams (1 cup) cornstarch

125 grams (3/4 cup plus 2 tablespoons) corn flour

125 grams (3/4 cup) potato starch

125 grams (3/4 cup) sweet rice flour

1 tablespoon xanthan gum

1 teaspoon guar gum

1 ½ teaspoons kosher salt

375 grams (1 ¾ cup) warm water, heated to about 110°

50 grams (1/4 cup) extra-virgin olive oil

15 grams (4 teaspoons) active dry yeast

gluten-free cornmeal for sprinkling on pan (not all are gluten-free due to manufacturing practices)

olive oil, for brushing

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