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Pamela's Pizza Crust Mix
Pamela's Pizza Crust Mix
4 lb
100% satisfaction guarantee
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About
Details
Since 1988. Dinner rolls & focaccia. Fast. Easy. Delicious. Gluten-free. Wheat-free. Non-dairy. Whole grains. No artificial colors, flavors or preservatives. Finally a pizza crust that you can enjoy with simple toppings because the taste of the crust alone is that good! Create a flavorful, crispy crust whether baked in an oven, on a pizza stone, or in a brick oven with high fire heat; all with only oil, yeast and water; no eggs needed! Experiment with our simple recipes to make Focaccia, dinner rolls and believe it or not, great flour tortillas. It's easier than you think! Visit our website for more great recipes! www.pamelasproducts.com. Certified gluten-free. Whole Grain: 13.28 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainCouncil.org. Questions or concerns, please contact us: phone, or email. Pamela's Products is proud to support national and regional non-profit Celiac Disease, Gluten Intolerance and Autism Support Organizations. www.pamelasproducts.com. Product of the USA.
Ingredients
Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Evaporated Cane Sugar, Arrowroot Starch, Sea Salt, Guar Gum, Yeast Packet (7 g) Not Included.
Directions
Pamela's Pizza Crust: 2 cups Pamela's Pizza Crust Mix; 2-1/4 tsp or 7 grams active dry yeast; 1 cup plus 2 tbsp very warm water (110 degrees optimum); 2 tbsp olive oil; for dusting use Pamela's Pizza Mix, rice flour and/or corn meal. Yield: two 10 inch pizza crusts. Mixing: Scoop and level mix in dry measuring cup, don't pack. Using a stand mixer with paddle attachment or mixing by hand, combine dry mix, yeast, water and oil. Mix on medium for 15 to 30 seconds until dough is completely combined. Dough will look sticky. Scrape down dough in bowl into a ball, lightly oil the top, cover with plastic wrap and let rise for 1 to 2 hours, or until doubled (or dough can rise in refrigerator overnight and be baked the next day after warming to room temperature). Forming: Pizza dough needs gentle handling. Dust parchment paper or pizza peel with rice flour (use cornmeal if desired; cornmeal adds flavor and texture to the crust). Scoop out 1/2 dough for one 10 inch pizza crust. Use oiled fingers or lightly dust pizza dough with rice flour, and gently pat into pizza crust. For a flatter crust, pat dough out leaving a large edge for crust. For very thin crust, roll or pat out using second sheet of parchment on top of dough. Dough can sit and rise or bake immediately. Baking: Place rack in top third of oven and pre-heat oven to 475 degrees. Place parchment with dough on cookie sheet, or directly on oven rack. Par-bake crust for 8 to 10 minutes, until hint of brown, longer for thicker crusts. Option: Wrap and freeze par-baked crusts for later use. Baking with Pizza Stone: Place rack in top third of oven, and pizza stone on rack, then pre-heat oven to 475 degrees. Place parchment with dough directly on pre-heated stone. If using pizza peel, place crust directly on hot stone. (If dough sticks to peel, use a long metal spatula to loosen). Par-bake 8 to 10 minutes. Toppings: Pre-cook any meats or vegetables that require cooking as topping will only be warmed through in final bake. After par-baking pizza crust, cover with sauce and toppings and return to oven to bake an additional 5 to 10 minutes until hot and bubbly. Deep Dish Pizza: Lightly oil heavy duty 9 inch round pan. After dough rises, spread in pan; about 1/2 inch in center, leaving a thicker edge going up the side of pan. Pre-heat oven to 425 degrees. Par-bake dough for 15 minutes; remove from oven. Top crust first with cheese, then toppings, and finally add sauce. Bake for 10 more minutes. Remove from oven and top with parmesan cheese; bake for final 10 minutes, for a total of 35 minutes.
Warnings
Our products are produced on equipment that also makes products containing tree nuts, soy, eggs, and milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 1g2%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 360mg15%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 1g
Details
Since 1988. Dinner rolls & focaccia. Fast. Easy. Delicious. Gluten-free. Wheat-free. Non-dairy. Whole grains. No artificial colors, flavors or preservatives. Finally a pizza crust that you can enjoy with simple toppings because the taste of the crust alone is that good! Create a flavorful, crispy crust whether baked in an oven, on a pizza stone, or in a brick oven with high fire heat; all with only oil, yeast and water; no eggs needed! Experiment with our simple recipes to make Focaccia, dinner rolls and believe it or not, great flour tortillas. It's easier than you think! Visit our website for more great recipes! www.pamelasproducts.com. Certified gluten-free. Whole Grain: 13.28 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainCouncil.org. Questions or concerns, please contact us: phone, or email. Pamela's Products is proud to support national and regional non-profit Celiac Disease, Gluten Intolerance and Autism Support Organizations. www.pamelasproducts.com. Product of the USA.
Ingredients
Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Evaporated Cane Sugar, Arrowroot Starch, Sea Salt, Guar Gum, Yeast Packet (7 g) Not Included.
Directions
Pamela's Pizza Crust: 2 cups Pamela's Pizza Crust Mix; 2-1/4 tsp or 7 grams active dry yeast; 1 cup plus 2 tbsp very warm water (110 degrees optimum); 2 tbsp olive oil; for dusting use Pamela's Pizza Mix, rice flour and/or corn meal. Yield: two 10 inch pizza crusts. Mixing: Scoop and level mix in dry measuring cup, don't pack. Using a stand mixer with paddle attachment or mixing by hand, combine dry mix, yeast, water and oil. Mix on medium for 15 to 30 seconds until dough is completely combined. Dough will look sticky. Scrape down dough in bowl into a ball, lightly oil the top, cover with plastic wrap and let rise for 1 to 2 hours, or until doubled (or dough can rise in refrigerator overnight and be baked the next day after warming to room temperature). Forming: Pizza dough needs gentle handling. Dust parchment paper or pizza peel with rice flour (use cornmeal if desired; cornmeal adds flavor and texture to the crust). Scoop out 1/2 dough for one 10 inch pizza crust. Use oiled fingers or lightly dust pizza dough with rice flour, and gently pat into pizza crust. For a flatter crust, pat dough out leaving a large edge for crust. For very thin crust, roll or pat out using second sheet of parchment on top of dough. Dough can sit and rise or bake immediately. Baking: Place rack in top third of oven and pre-heat oven to 475 degrees. Place parchment with dough on cookie sheet, or directly on oven rack. Par-bake crust for 8 to 10 minutes, until hint of brown, longer for thicker crusts. Option: Wrap and freeze par-baked crusts for later use. Baking with Pizza Stone: Place rack in top third of oven, and pizza stone on rack, then pre-heat oven to 475 degrees. Place parchment with dough directly on pre-heated stone. If using pizza peel, place crust directly on hot stone. (If dough sticks to peel, use a long metal spatula to loosen). Par-bake 8 to 10 minutes. Toppings: Pre-cook any meats or vegetables that require cooking as topping will only be warmed through in final bake. After par-baking pizza crust, cover with sauce and toppings and return to oven to bake an additional 5 to 10 minutes until hot and bubbly. Deep Dish Pizza: Lightly oil heavy duty 9 inch round pan. After dough rises, spread in pan; about 1/2 inch in center, leaving a thicker edge going up the side of pan. Pre-heat oven to 425 degrees. Par-bake dough for 15 minutes; remove from oven. Top crust first with cheese, then toppings, and finally add sauce. Bake for 10 more minutes. Remove from oven and top with parmesan cheese; bake for final 10 minutes, for a total of 35 minutes.
Warnings
Our products are produced on equipment that also makes products containing tree nuts, soy, eggs, and milk.
Common questions
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