YIELD: 1 - 6 slice pizza
Place a pizza stone in the oven and preheat to 450°F.
Mix water, sugar, and yeast together and let sit for 5 minutes, or until it is foamy.
In an electric mixer, mix flour and salt. Add in egg, olive oil, vinegar, and yeast mixture.
Mix on low speed for 1 minute.
Using an oiled spatula, transfer the dough onto a piece of parchment paper. Using oiled hands and/or oiled rolling pin, spread or roll dough into a 10 to 12 inch circle.
Leaving the dough on the parchments paper, and putting the entire thing ont he pizza stone, par-bake for 8-10 minutes.
Remove dough and parchment from oven, top with sauce, spices, cheese and toppings.
Returning the parchment and dough to the oven, bake for an additional 8-10 minutes.
This recipe for the pizza crust was adapted from the original by the Gluten Free Palate.
We love Friday night pizza night at our house and experimenting with all different types of crusts and toppings. Our go-to crust is the fresh gluten-free dough from the refrigerator section of Trader Joe's, however, this crust recipe is super easy to make and pretty comparable in taste. Although plain cheese is our families favorite, other top picks are prosciutto and fresh mozzarella, mushroom and ricotta, bbq chicken and classic meatball. Whatever topping we pick, we ALWAYS finish each bite off with a big pile of salad, there's just something about the cold, vinegary lettuce on the warm salty pizza, just compliments each other so nice.
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