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modiddly16

Against The Grain

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So I LOVE LOVE LOVE Against the Grain products...the baquettes, bagels and rolls are fantastic (in my opinion) but I've gotten the pizza crust twice now and both times its' seemed a little soggy after cooking. Has anyone had a similar experience? Advice?

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We had a thread here about the topic of soggy pizza crust. One suggestion I remember & that I have used is to cook the crusts partly without toppings. My hub swears the crust will be less mushy if cooked on a pizza stone. Cooking partway then flipping the crust over might give you a dryer crust.


 

 

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We cook the unfilled crust for 8-9 minutes at about 450 F and on a pizza stone. Having the crust on parchment and a flat cookie or other sheet makes transfers easier. The heat allows the air bubbles in the crust to expand without the crushing weight of lots of non-gluten yummies. I sometimes add a thin coat of oil to the pizza crust if the toppings are soggy. The crust is removed from oven, yummies piled on (no cooling), and then the pizza and parchment are slid off the cookie sheet onto the pizza stone until the toppings are done. This is a good procedure for sourdough wheat crusts, too. My gluten-full hubby likes the rice/etc pizza crust more than wheat crusts because they stay crisper and easier to nuke leftovers.

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I forgot to mention that I haven't tried that product. We usually make pizza from Red Mill or Debys mix, or from scratch. A store-bought frozen or pre-baked crust might not rise as much, but the initial cooking should make it more "crusty" and less likely to get soggy from the fillings.

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We have had great success with ATG pizza crusts by using a pizza pan that has little holes in it and letting it preheat in the over and then slide the pizza on the hot pan. If you let the pizza crust defrost for about about 10-15 minutes, it works even better. Sometimes we will broil the top of the pizza for the last minute to get all of the toppings bubbling. It is really good.

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