I cannot wait for your Pizza book release. Please, please do send or offer a bookplate for the book like you did for your bread book. Love ALL your recipes and encouragement. Thank you!
We have been trying different GF pizza crust for years. This was the best. Such a delicious crispy crust. Our dough comes out so much dryer than the one in your video and so might try a bit more water also a bit difficult to roll out. The mushroom Kale combo also scrumptious. Looking forward to the book. I assume we will be able to sub the GF crust for almost all the recipes. Thanks.
So nice to hear this, Maryellen! Yes, you can use the gluten-free crust for almost all the pizzas in the book (the exception being the Detroit and Sicilian-style pizzas), and it even works on the grill.
Regarding the texture of the dough, do you live in a dry environment? It's definitely possible you need to use a little bit more water if so. And are you using a scale to measure?
Thanks for replying. We are at 6,000 feet in the high desert so, yes very dry. I will let my husband, the baker, know about adding water. Excited for your book.
That kale mushroom pizza looks DIVINE!
I cannot wait for your Pizza book release. Please, please do send or offer a bookplate for the book like you did for your bread book. Love ALL your recipes and encouragement. Thank you!
Awww thanks so much, Diane. I will look into pizza bookplates!
We have been trying different GF pizza crust for years. This was the best. Such a delicious crispy crust. Our dough comes out so much dryer than the one in your video and so might try a bit more water also a bit difficult to roll out. The mushroom Kale combo also scrumptious. Looking forward to the book. I assume we will be able to sub the GF crust for almost all the recipes. Thanks.
So nice to hear this, Maryellen! Yes, you can use the gluten-free crust for almost all the pizzas in the book (the exception being the Detroit and Sicilian-style pizzas), and it even works on the grill.
Regarding the texture of the dough, do you live in a dry environment? It's definitely possible you need to use a little bit more water if so. And are you using a scale to measure?
Thanks for replying. We are at 6,000 feet in the high desert so, yes very dry. I will let my husband, the baker, know about adding water. Excited for your book.
It's so interesting how environment affects dough! And thank you :)
You are amazing. TY for the gluten-free recipe. I know it’s not PC but are you married?
Ha! Yes :)
yum! can't wait to make! XO
I found some extra gluten free flour yesterday, woohoo! This looks and sounds so good!! 😊
Ali, will this recipe or one in your upcoming book work directly on the floor of a pizza oven?