Equipment: Digital scale (preferred), Pizza stone or rimless baking sheets, Unbleached parchment, Stand-up mixer with paddle attachment, Pizza peel (optional), Measuring cups and spoons, Medium bowl, Rolling pin, Pizza cutter or sharp knife, Fork

Before You Dive In – Prep: Please read!

• Move oven rack to the center
• Preheat oven with pizza stone to 450-500 F (232-260 C). The reason for the spread in temperature: the hotter the oven, the crispier the crust. We prefer our crust baked at 500 F, and the pizza baked at 450 F or broiled. You may want to bake the crust at a high temperature, then reduce the heat to bake the toppings. You create a masterpiece!
• Preheat the water to about 105 F (41 C)

Step 1: Lay 2 sheets of unbleached parchment on the counter. No need to dust them with flour.

Step 2: Lightly dust a silicone mat or other flat surface such as a counter or cutting board with tapioca flour.

Step 3: In a large mixing bowl fitted for a stand up mixer, whisk together the dry ingredients. Attach the bowl to the mixer and insert the paddle attachment.

Step 4: In the bowl or measuring cup that contains the water, add the sugar. Stir until dissolved. Add the oil and vinegar. Stir.

Step 5: Turn on the mixer to low and add the water mixture. Mix until the water is integrated with the dry ingredients. The dough will look chunky. Turn the mixer up to medium high and beat for 3 minutes. Turn off the mixer. The dough should look like smooth, thick batter that has spread up the sides of the bowl.

Step 6: Scrape down the sides of the bowl, and scoop out the dough onto the floured flat surface or baking mat. The dough will be very sticky! Sprinkle the dough with tapioca flour. Gently press the tapioca flour into the surface of dough until the surface is no longer sticky. Press the dough into a disk shape. If you feel sticky areas, lightly sprinkle more tapioca over those areas and continue to shape the dough. Optional: Cover/wrap the disk and allow the dough to rest for 15-30 minutes. This is not a crucial step, but it does offer you an opportunity to make the pizza sauce and prepare your toppings. The longer you let it rest, the more time the yeast has to develop. Do not let the dough dry out.

Step 7: Cut the disk in half with a knife or pastry cutter. Place each half on its own sheet of unbleached parchment. Again, these sheets do not need to be floured. Work with one half at a time. Create a ball with each half. Roll out or press the dough into your desired shape and thickness. Lightly dust any sticky surface area with tapioca flour as you roll or press. Prick holes around the surface of the dough with a fork when as thin as you like it.

Parbake the Crust

Step 8: Work with one crust at a time. Place a flat (rimless) baking sheet or pizza peel under the piece of parchment that holds the rolled out dough. Transfer the dough on the parchment to the preheated pizza stone. Bake for 5-7 minutes. The underside should display lovely brown, bubbly-looking circles.

Step 9: Invert (flip) the crust to bake the other side for 3-5 minutes.

Step 10: While the first pizza is parbaking, roll out or press out the other ball of dough to your desired shape and thickness.

Step 11: Remove the first crust from the oven when you feel its ready (note the underside will not bake up as dark as the top side.) Allow the crust to cool on a rack or cutting board. Brush off extra tapioca flour that may have stuck to the crust with a pastry brush or paper towel.

Step 12: Repeat the parbake process for the second crust.

Make Pizza! (You may need to adjust the oven temperature to achieve your desired result.)

Step 1: This is the best part. Top the the crust with your favorite pizza toppings. We like to brush a very thin layer of olive oil over the crust before topping, but that is up to you.

Step 2: Using a flat baking sheet or a pizza peel, slide the pizza directly onto the hot pizza stone. Bake for 7-10 minutes or until your desired result. Alternatively, for a crispier crust, move the oven rack to just under the broiler and set the oven to broil. Allow the stone to adjust to the heat for about 10 minutes – you can do this while you are topping your pizzas. Place the pizzas directly onto the hot pizza stone and broil until you love the way it looks. This will only take a minute or two, so be watchful.

Step 3: Remove from the oven and cool until ready to eat.

Step 4: Repeat with the next pizza.

Enjoy!