[caption id="attachment_26" align="aligncenter" width="450" caption="Now doesn't that look delicious?"]
[/caption]The only difference from the original book recipe is in the pizza pie preparation. I use a baking stone on the bottom rack of my oven which I preheat to 400-450. Instead of baking my pizza on a baking sheet and spreading it out using a spatula, I use parchment paper and complete the following steps to achieve perfection:
- Put down a sheet of parchment paper (18"x18") on to a flat surface.
- Spoon dough onto the center of the parchment paper
- Cover dough with enough glad wrap to cover the entire parchment paper
- Using a large round pot, push down on the dough, this creates an even round pizza pie and a perfect ring of raised dough for the crust around the edge.
- Slowly remove the glad wrap (peeling it back), let rise as instructed in the recipe
- Slide a pizza peel under the parchment paper and pizza crust and transfer both into my oven onto the baking stone.
- When the dough has lost its shine and tackiness (5 minutes), slide the pizza peel under the parchment paper and pizza crust removing them from the oven.
[caption id="attachment_23" align="aligncenter" width="500" caption="Cooked Crust"]
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[caption id="attachment_24" align="aligncenter" width="500" caption="Cooked Gluten-free Pizza Crust"]
[/caption] - Top the pizza with your favorite sauce and toppings (gluten-free of course)
- Return the pizza to the oven's baking stone (still on top the parchment paper)
- Bake the pizza until the cheese is good and melted
- Remove from the oven and cut.
- Leave parchment paper under the pizza, it will keep the bottom of the crust crisp.
[caption id="attachment_25" align="aligncenter" width="500" caption="The finished gluten-free pizza, delicious"]
[/caption]
I hope this post inspires you to try making a gluten-free pizza at home.
10 comments:
Always great to see a new GF blog.
My wife is the Celiac in the family and she started her own bakery a few month ago.
Thanks! Wow, her own bakery thats awesome.
I really enjoy making my wife the foods she misses from her pre-celiac days. She has been gluten free for over two years, and I am finally pretty comfortable making her anything she desires.
Oh man...that does look fantastic. I hate looking at that stuff when I am hungry!!!
[...] know that I have posted about my gluten free pizza before, but this time the photos are better. Enjoy. I think I have gotten this recipe down [...]
I've been making this recipe for about a year now, and it has never looked like that! Yours looks absolutely amazing...just like a digorno. My crust never rises like this and is a nightmare to spread out on my pizza stone. Although the flavor is incredible, it is very thin. Do you use the version with Millet flour? Maybe that is the difference. I have only ever tried the brown rice mix variation. I do appreciate your tip about using the base of a pot/pan. I will definitely try that! Any tips or suggestions would be appreciated! Thanks!
Thanks! Yeah I have tried many pizza recipes over the past 3 years and this one is by far the best tasting and best texture. I hear all the things you are saying with regards to trouble working with the dough... but that's the nature of most gluten free doughs. They are so sticky and aren't able to be worked with them like traditional doughs.
I do use the millet flour version of the recipe... it gives it a better texture and doesn't shrink as indicated in the original recipe. So give that a try. The parchment paper and glad wrap is also the key to getting a uniform crust with a (sudo high rising edge). Leave the edge with a higher amount of dough, this will create the nice digorno-like appearance after cooking. I also think that a pre-heated pizza stone also helps.
Try making it again using my tips in this comment and in the original post. Let me know how it goes.
FYI, you can also use this same recipe to make stromboli as well!!! I should post some photos of a stromboli.
Thanks for the photo's and suggestion about the pot. I just got the book last month and was looking around at peoples reviews of the various recipes and thanks to the recipe and your wonderful suggestions/pictures were now having pizza on a regular basis again!:) Just a note, I use parchment paper on both top and bottom. I spoon the dough onto the middle of the sheet over a 12" disposable pizza pan with the ridged bottom found at the grocery store. Take the top piece of paper and give it a light spray with olive oil then put it over the top then press it with the pot. Slowly peel the paper off and it comes off perfect. I had sticking issues with the glad wrap but the crusts are coming out perfect with the parchment.
Hello,
What size is the bottom of the pan that you press into the dough?
Thanks,
Laura
I often use a 10" flat bottomed pan.
Ethan
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