Pizza Perfected!

Okay! I know you’re sick of gluten-free pizza by now. This is the last one, I promise. I’ll attempt muffins or cookies or something else delicious next week. This week, I wanted to finally perfect the elusive gluten-free pizza.

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Success feel so good – and makes me feel like singing Iggy Pop when it’s been well earned. What made the difference this time? Several lessons:

1) Oil the pizza stone. Otherwise the dough sticks to it, and it is awful to get off.
2) Build the pizza on the stone. Don’t preheat (we keep ours in the compartment under the oven, so I suppose it gets a little warm).
3) Don’t hold your breath on the dough doubling in size. It will rise, yes, but it won’t fully double. I mark the bowl with a highlighter, and so long as I get a measurable rise, all is well.
4) Push the dough, don’t roll it. And work it out gently and gradually.
5) learn to love thin crust. GF dough doesn’t lend itself to thick crust. It just gets dry.

I am very excited to have figured this out. The dough has a really good flavor too, which I think is because it uses ground flax seeds. Only improvement is I think I’ll brush some oil on the edges to see if I can get them to brown more. Next time we have pizza night, I’m attempting the calorie-laden potato pizza from PieR Squared at UBC. Baked potato chunks, sour cream/Greek yogurt sauce, cheddar cheese, banana peppers, and bacon. Oh my yes!
-W-

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2 Comments to “Pizza Perfected!”

  1. Now that you’ve perfected a pizza crust, I guess you won’t be interested in knowing that the gluten-free bakery at main and broadway is selling pizza at lunch times. I walked past the other day and thought of you. If you haven’t figured out carrot cake yet, theirs is really good!!

    There has to be something to look forward to 😉

    • Nope, still excited! Just because I can make it at home doesn’t mean I always have the time! That bakery has always intrigued me, but they have strange hours. I will have to make a point of stopping in when I get back.

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