Since I originally wrote the content for this class, I’ve learned a few new tips that are not included in the videos. So, here are 5 more tips for making great gluten free pizzas.
1. How To Form A Thick Crust For the Edge Of Your Pizza.
I made perfectly flat pizza crusts for years, and then figured out that making a thick crust – like you get on delivery or pizza parlor pizzas – is so simple. Roll your crust out to the desired thickness and then use your thumb and forefinger to pinch up a raised edge all the way around the crust. It doesn’t have to be large; it will expand when you bake the crust.
2. Feel Free To Add More Flour If The Dough Is Too Soft To Work With
Since pizza dough does not have to rise very much – at least for thin to medium-crust pizzas – you can adjust the flour/water ratio in the recipe to suit your taste. If the dough is too soft for you to easily work with, then add some more flour. It’s okay to use a slightly thicker dough while you’re building up your dough-handling skills.
3. Pizza Stones = Much Crispier Crust
My pizza stone broke in two a few weeks ago and I’ve been baking our pizzas on a cookie sheet. There is a huge difference in the crispness of the crusts. The baking stone does a much, much better job of crisping the crust. If you don’t have a pizza stone, definitely put this at the top of your list of new kitchen equipment to buy.
4. There Are No Hard and Fast Rules
We like thin crust pizzas that have a nice, crisp bottom. You may prefer a thicker, more chewy crust. Pizza crust recipes are relatively simple and you can tweak them to your heart’s content. If you want a thicker crust, just roll out a thicker crust. If you want the crust to be softer, add a bit more water to the dough. If that makes the dough to soft to pick up, then try patting the dough out on a well-floured cookie sheet and sliding it onto the hot pizza stone.
5. Corn Free, Rice Free Options
I’ve been using Bob’s Red Mill AP GF flour to make pizzas when I can’t find the flours for my mix while we’re on the road. I start with 12 oz of the flour mix and then follow the instructions for the traditional crust. I add the water gradually as I mix, so that I can stop at consistency that feels like it will be nice to work with.
If you have any questions that I haven’t covered somewhere in this class, please leave a comment below!