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Tips For Pizza Success

TrillumHunter

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TrillumHunter Enthusiast
TrillumHunter
Posted

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. :P

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!

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blueeyedmanda Community Regular
blueeyedmanda
Posted

Thank you for the tips. :)

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