Here’s the video showing you how to make the GF deep dish pizza.
At about the 6:00 minute mark I was kneading the dough out and getting ready to put it into an oiled bowl for the first rise. After we turned the camera off, John commented that I was really having to work to push the dough. I usually don’t have to work that hard to knead my Traditional Pizza Crust Dough, and this dough was supposed to be looser than that. So I decided to add a lot more water.
When we pick back up with the video I’ve already added the water and I’m showing you what to look for in the dough to know that it’s the right consistency. The final recipe for this crust uses the total amount of water that I added.
Also, when I’m working with the dough after the 1st rise, you’ll notice that I keep reaching over to the right side of my cutting board. I’m dipping my hands into water so that the dough will stop sticking to them. For this recipe water and oil are the solution to sticking, not flour.
Is bread machine yeast the same as instant yeast?
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