Life Magazine and Gluten-Free Pizza Dough

"Life magazine published a service feature on made-at-home hats in 1942.  'Life editors are well aware that the strategy of hat-making has as many pitfalls as the strategy of invasion', was the sobering explanation given along with the instruction.  Nevertheless, if a woman followed the step-by step details, she could create 13 hats for $10, using buckram, flowers and ribbons from the five-and-dime."

I am quoting from the Jody Shield's book "Hats", which was published in 1991, the same year I started my hat business.  She talks about hats from the 1920's-1960's.  All eras that I have used for inspiration.  In the 1940's the war dominated everything, creating shortages in materials and even comparing hat-making to invasion!

I think there were a lot of do it yourself projects, which is why step-by-step instructions were so helpful.  A trifle daunting if you are talking about strategy, but at least you could have an entire hat wardrobe that you made yourself.  For $10.

I do follow my own instructions when making a hat because there is some strategy involved.  You do want to do things in a proper order.  Cooking is just like that.  If you follow directions and have a strategy things come out right, especially with doughs and baking.

This pizza dough is completely reliable.  Just follow these step-by-step instructions.  If you make it at home, you can have two pizzas for $10.  The cost of 13 hats that you made yourself in 1942.

Gluten-Free Pizza Dough

makes 1-18" pizza, or 2-9"

Make a sponge by mixing together in a ceramic bowl with a wooden spoon;

1/4 cup lukewarm water
1 packet of Quick-Rise yeast, (really rises more than regular yeast when using gluten free flour)
1/4 cup gluten-free Bob's Red Mill All Purpose Flour

Let rise in a warm place for 20-30 minutes, then add;


1/2 cup lukewarm water
1 tbs. milk
2 tbs. olive oil
1/2 tsp. salt
4 tsp. xanthan gum
1 3/4 cups gluten-free flour


Always use a wooden spoon to mix this dough.  Mix until it comes together and forms a ball.  Turn out onto a floured board and knead for about 5 minutes until the dough is smooth.  You aren't developing the gluten as in wheat flour, so don't over-knead.  Put the dough into a clean oiled ceramic bowl, roll it in the oil to coat, cover with a clean cloth and put it in a warm place to rise for 2 hours.

Pre-heat the oven to 500 degrees.  Put a pizza brick on the bottom rack.


Turn the risen dough out onto a floured surface and knead again until smooth.  Pat it into a disk and roll into 1 big 18" circle or cut the dough in half and make two 9" circles.  I usually make the 9" pizzas, easier to work with in my small kitchen and I can make two different toppings.  


Put the rolled circle on a pizza paddle or cutting board that has a sprinkling of flour or corn meal to help keep the dough from sticking.  Work quickly and layer on your toppings.  A sauce base, veggies or meat, and cheese.  This is where you can be creative.

Loosen the pizza with a thin spatula so it slides easily on the paddle or board.  Slide the pizza onto the hot pizza stone and bake the 18" pizza for 12-15 minutes and the 9" pizzas for 10-12 minutes.  The crust and cheese should be browned and bubbly.  Let sit a couple of minutes before cutting into slices.


Yellow Bell Pepper Sauce with prosciutto, sliced yellow peppers and a Swiss cheese.

Red Bell Pepper Sauce with sliced red peppers, mozzarella and basil.

Or visit this past post for two more pizzas.

I use a lot of bell pepper sauces as a substitute for tomato sauce because of an allergy I have, feel free to substitute.  Same with fennel instead of onions.  Like I said, follow the directions for the pizza dough, then you can create your own pizzas.  Just like those 13 hats.

To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.