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BFreeman

March 2007 Issue Of Pmq's Pizza Magazine

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I was given a copy of this magazine (geared to pizzeria owners) and it has a good article on suggesting the consideration of offering gluten free pizzas in pizzerias, like having a "Gluten Free Tuesday." The article starts out "Suppose your doctor told you that if you consume any more pizza and beer, your insides would rot out. . .savvy operators who follow trends and program their menu accordingly may want to keep an eye on the horizon for the growth of gluten free pizza." They had the 1-in-133 statistic in there, what you have to avoid, cross-contamination issues, etc.

Maybe commercial gluten-free pizza will become commonplace!

BF

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That is great that they are at least putting the idea into people's heads. I hope the article also spoke about cross contamination.....hopefully!!! Still a great thing to see proposed to pizza shop owners!!

-Jessica :rolleyes:

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That's great, gearing the idea toward restaurant owners. Too bad the article didn't include a restaurant quality crust recipe. Or did it? (She asked hopefully)

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That's great, gearing the idea toward restaurant owners. Too bad the article didn't include a restaurant quality crust recipe. Or did it? (She asked hopefully)

As a matter of fact there was a recipe in there, and I have already pre-tested it (twice) for y'all. :)

The first time I made a sausage pizza in a 12" pan. I had to work at getting the crust thin enough to cover the whole pan. The second time, I made two barbecue chicken pizzas in the bottoms of one 8" and one 10" springform pan, and it was just right. The recipe is somewhat like the one I did have with the Knox gelatin and bean flour in it, which I was satisfied with, but this one is easier so it's my new replacement.

Grease pan(s) and preheat oven to 400. Mix up in a big mixing bowl 3/4 cup brown rice flour, 1/3 cup potato starch, 1 tsp. sugar, 1 1/2 tsp. xanthan gum, 1 1/2 tsp. yeast (I used bread flour yeast in the jar), 1/2 tsp. salt, 1 tsp. dried oregano. Separately, mix 1 tbsp. olive oil, 1 tsp. cider vinegar, and 3/4 cup water. (It didn't say warm water, but surely??? I turned the tap on until I saw steam and used that.) Pour into the flour mix, and beat a full three minutes. Scrape onto pans. It is real sticky. I patted it down with butter on my hand, and then if you keep your hand really slicked up, you can slide your palm around on it and make it really smooth and even up the edges so it bakes pretty (probably more important to me than to some of you, but I'm picky.) Bake 10 minutes (I did a little more, until it was lightly browned). The recipe said to brush it with oil after baking to keep the toppings from seeping in, but I thought oil would seep in, so I left that out. I spread it with a thin layer of Kraft honey BBQ sauce, a 6 oz. pkg. Hormel grilled chicken strips (diced up; just enough for the 8" and 10" pans), and a thick layer of pizza cheese. Turn oven down to 375 and bake until cheese is brown speckled.

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awesome! that butter on your hand tip is great! i'll have to try that :D....k pizza tonight!

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awesome! that butter on your hand tip is great! i'll have to try that :D....k pizza tonight!

If you want to make breadsticks too, try CarrieFaith's recipe. I made those this weekend but made them as rolls instead. That dough is also sticky; she suggested a pastry bag or a corner snipped off a plastic bag, which would be good for breadsticks, but I sprayed my hands with Pam and rolled spoonfuls into 2" balls and baked them. Hot out of the oven with the-real-thing butter they were soft and pretty close to a hot roll.

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That sounds like a great recipe. I usually coat my hands in olive oil to smooth out the dough. I've never tried the butter method. LOL. Yummy.

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