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Great Pizza Crust Recipe

cyberprof

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cyberprof Enthusiast
cyberprof
Posted

I really liked this pizza crust recipe! Open Original Shared Link

It's the best I've made so far and I've tried quite a few. The dough looked awful before I mixed it the 5 minutes and then looked unimpressive but the taste and final product look and feel were great. I prebaked the crust as it said and used the hot stone/pan but I didn't broil it - I just added the toppings and baked it for 7-10 minutes at 450 degrees.

The primer is good too.

~Laura

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sickchick Community Regular
sickchick
Posted

Go Laura! thanks for the post! B) sounds delicious!

lovelove

holiday16 Enthusiast
holiday16
Posted

I made this last night and it was amazing! Everyone loved it including dh who is not gluten-free. I usually make a super thin crust, but had been craving something a bit more normal and this was really good. The next time I may try to make it a bit thinner and make smaller pizzas and see how that works. I used a sauce recipe I found on recipezaar for papa johns pizza sauce and that came out really well. I plan to make small ones of these and freeze to keep on hand for the kids for sleepovers etc.

Using the parchment worked unbelievably well and I plan to use it in the future when I make my other thinner pizza crust.

cyberprof Enthusiast
cyberprof
Posted
  • Author

I'm just in love with this recipe so I'm making it again tonight.

And Holiday16, I always use parchment paper when baking now. I put it in the bottom of the pan when I make brownies and I bake my cookies on it too. I saves cleanup time.

~Laura

holiday16 Enthusiast
holiday16
Posted

Dh kept saying it reminded him of some chains breadsticks, but he can't think of whose. He finally concluded he thinks it was Dominoes. It really was remarkably close to real pizza. I think it would be good for trying to make something like the cheesy bread from papa johns and then making the sauce that you can dip it in.

When I made pizza before I would dump the batter from a spoon onto a pile of rice flour and coat it enough to make a ball and then put it on a well floured baking sheet and carefully roll it out using more rice flour and even after that it would sometimes stick to the sheet. I can't believe I didn't think of using parchment sooner! I did find that with cake pans I was using parchment, but now I spray it with oil and then sprinkle sugar on the bottom of the pan and they come right out.

Paulette

susieg-1 Apprentice
susieg-1
Posted
Dh kept saying it reminded him of some chains breadsticks, but he can't think of whose. He finally concluded he thinks it was Dominoes. It really was remarkably close to real pizza. I think it would be good for trying to make something like the cheesy bread from papa johns and then making the sauce that you can dip it in.

When I made pizza before I would dump the batter from a spoon onto a pile of rice flour and coat it enough to make a ball and then put it on a well floured baking sheet and carefully roll it out using more rice flour and even after that it would sometimes stick to the sheet. I can't believe I didn't think of using parchment sooner! I did find that with cake pans I was using parchment, but now I spray it with oil and then sprinkle sugar on the bottom of the pan and they come right out.

Paulette

I have a crust recipe that I adapted and the family and guests really love. I have also adapted the brazilian cheese bread recipe from this forum that is very nice. I have not cared for parchment paper for pizza crust and always bake initially with some crisco in pan to keep from sticking then corn meal on bottom of pan when baking with toppings. I do use parchment paper for most other baking though and love results.

susieg-1 Apprentice
susieg-1
Posted
I made this last night and it was amazing! Everyone loved it including dh who is not gluten-free. I usually make a super thin crust, but had been craving something a bit more normal and this was really good. The next time I may try to make it a bit thinner and make smaller pizzas and see how that works. I used a sauce recipe I found on recipezaar for papa johns pizza sauce and that came out really well. I plan to make small ones of these and freeze to keep on hand for the kids for sleepovers etc.

Using the parchment worked unbelievably well and I plan to use it in the future when I make my other thinner pizza crust.

Am anxious to try sauce recipe as I use wegmans gluten-free pizza sauce, which is really good but would not be cost effective. thanks for the tip!!

Has anyone tried a gluten-free french toast recipe that is made in a pan the night before ? I was going to adapt a regular recipe as this would also be easily marketable to B & B's.

Thanks for all your input!! I look forward to more :rolleyes:

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