Beer Pizza Dough or Focaccia

Sicilian Pizza Bread Ready to Eat

Here is the Sicilian Pizza Bread before baking

The King Arthur Flour Bakers Catalogue usually has at least one recipe that can be adapted to gluten free baking. The August 2009 issue had both a unique pizza dough recipe and an advertisement for a Sicilian Pizza pan. A little web research brought in a confusing array of "authentic" Sicilian pizza varieties. This one seemed the most credible (click here). I didn't have anchovies, onions or Italian sausage, so I just followed the tomato and cheese recommendations that produced a "pleasant bread with light toppings that are really just a way of flavoring the bread." This bread was baked in a 9" X 13" pan to give it the thickness of focaccia. It came out about 1" high. That is thick enough to split it in half horizontally to use for panini.

King Arthur Flour said that the recipe makes two 10" to 12" round pizzas; however, I used a bit less flour than the recipe called for. If you want to use all of the flour (four cups total), then you may need to add some additional liquid - either more beer or just warm water.

Quick Beer Pizza Dough
Amount Ingredient
6 Tablespoons Sweet rice flour
3 Cups + 2 Tablespoons Your favorite gluten free flour
2 Tablespoons Yellow cornmeal
1 Packet Instant yeast (prefer SAF) or 2-1/4 teaspoons bulk yeast
3 Teaspoons Xanthan gum or a 50%-50% mixture of xanthan and guar gums
1 Teaspoon Baking powder
1 Tablespoon Sugar (divided)
1 Tablespoon Italian spice blend (See recipe at the bottom of the page)
1 Teaspoon Kosher salt
1/2 Teaspoon Cider or rice vinegar
2 Tablespoons Extra virgin olive oil
12 Ounces Gluten free beer at room temperature
2 Ounces Warm water 110° F
1 Tablespoon (Optional) Garlic powder
3 Tablespoons (Optional) Grated cheese
2 (Optional) Canned or fresh plum tomatoes - liquid squeezed out and hand broken (pinched) off. I used fewer than 2 fresh tomatoes
  Olive oil to spray on top prior to rising
  Cornmeal and margarine or olive oil for preparing the pans.

Mix the dry ingredients in a bowl and then pour into the work bowl of a stand mixer. Add the liquid ingredients, and mix on high for two minutes.

Mix the yeast with the water + 1/4 teaspoon of the sugar. Place in a warm location until the yeast is very foamy - about 10 minutes. In the oven under the light makes a good location.

If you are making flat bread, then prepare a 9" X 13" pan by spreading margarine or olive oil on the bottom and sides and then dust with brown rice flour. Alternatively, you can spread onto two round 12" pizza pans that you have greased and sprinkled cornmeal.

If you are making focaccia, you can break off bits of tomato and bury them into the dough using your fingertips. Top with any ingredients. Spray the bread dough with olive oil and sprinkle the cheese evenly on the top. Cover the dough with plastic wrap.

Oil you hands and then wet them with water. Form the dough approximately the shape of the pan using your hands to make a pancake. Place the dough in the pan(s). Using wett fingers, refine the dough.

Allow the dough to rise anywhere from 30 minutes to two hours (? Yes, that is what the recipe said. The dough was perfect after 1 hour of rising time.) I baked the bread for 35 minutes in a 350° F convection oven. Pizza can be baked hotter and for less time. If you are making pizzas, bake the naked crust for at least 10 minutes at 375° F, and remove from the oven to top as desired. King Arthur Flour wants the pizza baked at 500° F in the oven. You can use 400° F or 450° F. Alternatively, you can cook pizza on a gas or charcoal grill. If you are making pizza, King Arthur Flour advises to cook the pizza for 15 - 20 minutes after you top it.

You can also make Bruschetta easily from the focaccia.

This is just as delicious as it looks.

First prepare the tomatoes

Now for the bread

Serve immediately with lots of napkins