Tips For Pizza Success

[TrillumHunter]

I haven't been on in a while because life a has been busy. We have gone gluten-free as a family now and I have been working hard on adjusting recipes. Homemade pizza was a Friday night specialty for me before celiac. Friends raved about it! I've got some tips to share if anyone is having a hard time getting it to turnout well.

1. Parchment paper is essential! Line the pan with it.

2. Dock the dough. This is a baker's term that means take a fork and poke holes all over before baking.

3. Lower the oven temp to 350 to bake with toppings.

4. Take off the pan and parchment paper and bake directly on oven rack after topping it.

The recipe I use and like calls for gelatin, xanthan gum, powdered milk. I have had great success using all combos of flour and starch. The ratio is 2/3 cup bean/sorghum/teff (heavy flour) to 1/2 cup light starch like tapioca, rice or potato.

I hope this helps someone make a good pizza. I think there are lots of good recipes out there but the techniques need a little tweaking.

I'm off to have a slice and a Redbridge!

[blueeyedmanda]

Thank you for the tips.