pizza dough

13 Oct, 2025

From Aran Goyoaga’s Cannelle et Vanille

Ingredients

• 4 ½ teaspoons (18 g) active dry yeast
• 5 cups (1125 g) filtered water, heated to 105 degrees F
• 1 ½ teaspoons sugar
• 1 ½ cups (210 g) superfine brown rice flour, plus more for dusting
• 1 ½ cups (210 g) sorghum flour
• 1 cup (120 g) tapioca starch
• ¾ cup (120 g) potato starch
• 4 ½ tablespoons (45 g) psyllium husk powder
• 2 ¼ teaspoons kosher salt
• 1 tablespoon extra-virgin olive oil

Instructions

1. Put the yeast in a mixing bowl, and pour the warm water over it while whisking until dissolved. Whisk in the sugar, then let the yeast activate for 15 minutes, or until frothy.
2. In the bowl of a stand mixer, whisk together the brown rice flour, sorghum flour, tapioca starch, potato starch, psyllium powder, and salt. Add the yeast mixture and olive oil, and give it a stir with a wooden spoon to begin incorporating the flour and water. With the dough hook, mix for 3 minutes on medium speed until the dough is smooth. The dough will be wet, but should hold together nicely and have some bounce. Let the dough rest for 5 minutes.
3. Dust a work surface and a baking sheet with brown rice flour. Transfer the dough to the work surface, lightly dust the top with more brown rice flour, and cut it into 6 equal pieces. Roll each piece into a ball and place on the baking sheet, leaving at least 3 inches between the balls as they will expand while they proof. Cover the dough loosely with a clean kitchen towel. Proof at room temperature for 45 to 60 minutes. You can use the dough at this point, but if you have the time, transfer the baking sheet to the refrigerator for at least 6 hours and up to 24 hours. The flavor and chewiness of the dough will continue to develop this way. If you do refrigerate it, set the dough out at room temperature for 30 minutes before baking. You can also freeze the dough at this point, tightly wrapped. Thaw in the refrigerator overnight.
4. Place a pizza stone in the lower half of your oven. Preheat oven to 500F. Let the oven continue heating for another 15 minutes after the oven has reached temperature.
5. Lightly dust your work surface with some brown rice flour. Roll each piece of dough to 1/8-inch thickness. Move the dough around as you roll it so it doesn’t stick to your surface. Transfer your dough to a pizza peel. Shake the peel a bit to make sure the dough is loose on it. Add your toppings (see headnote for tips on parbaking if needed). Bake the pizza for 18 to 22 minutes or until the bottom crust is crispy and your toppings are cooked. Let the pizza rest for 5 minutes before serving.

Notes

• It is crucial you use pure psyllium husk powder and not whole husks or flaky powders (should be superfine like flour). The recipe is written to be made with pure powder that absorbs water well (Frontier Co-Op, Terra Soul and Anthony’s Goods are brands I normally use). If you use psyllium that has a darker beige color it might turn your pizza crumb slightly purple and your dough might be too wet.

• In this recipe, unlike most of my other recipes, I list adding the psyllium to the dry ingredients. In this case, the dough will appear quite wet initially. Let the dough sit for 5 minutes after mixing so the psyllium has a chance to thicken the dough. Alternatively, you can whisk the psyllium into the yeast and water mixture.

• If you cannot find superfine ingredients, reduce amount of water by 10%.

• I highly recommend you get yourself a pizza stone. It will help create a crusty dough as the stone holds heat really well.

• A pizza peel will help you slide the pizza in and out of the oven but if you can’t get one, place the dough on the back of a baking sheet dusted with some flour and use that in place of a peel.

• This pizza dough takes a little bit longer to cook than ones made with wheat flour, so don’t fret if you feel like it’s taking a while to bake well. If you are making a flatbread-type pizza with delicate ingredients that cook quickly (such as zucchini blossoms or sautéed mushrooms and eggs), I recommend prebaking the dough with a drizzle of olive oil for about 15 minutes, then adding the toppings to finish baking.

• In that same line, this dough works best when it’s not loaded with very wet tomato sauce or lots of toppings that can weigh it down. You can always parbake it without any toppings for 5 minutes, then add the toppings after.

• It is important to roll the dough very thinly so it cooks fast and the center isn’t gummy.

• Let the pizza cool for 5 minutes before cutting into it after baked so it has a chance to set a bit and not feel as gummy when cutting.

• This recipe makes a lot of dough and it’s how much I make when we have a party. You can always cut the recipe in half, but know that this dough freezes really well so if you make the full batch and don’t get to bake all the dough, simply wrap the dough pieces in plastic wrap and freeze for up to 3 months. To thaw out, simply leave in fridge overnight.