Thin and Crisp Gluten-Free Pizza Crust
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- čas přidán 7. 01. 2024
- Simple to make and shockingly similar to the real deal, this thin-and-crisp gluten-free pizza crust recipe belongs in everyone's repertoire.
A few notes:
When working on the gluten-free pizza crust recipe for Pizza Night, I quickly learned how tricky it is to write a general recipe suitable to use with any number of gluten-free flours. Using the same amount of water with one brand of gluten-free flour might yield a dough resembling a soupy mess and with another a stiff, stodgy mass. And so for Pizza Night, I wrote a recipe for a specific brand of gluten-free flour that I love, which I can’t wait for you to have … in April.
In the meantime, I’ve written another recipe or actually King Arthur Baking did - I’m using the recipe nearly verbatim included on the back of the King Arthur Gluten-Free Pizza Flour bag - and I think you’ll be so pleased by the texture, flavor, and overall likeness to the real thing of this gluten-free pizza.
In sum:
• This recipe is specifically formulated to work with King Arthur Flour's gluten-free pizza flour and will not work as written with other brands of gluten-free flour. It's readily available in many large supermarkets.
• For best results, use a scale to measure.
• Find the Margherita recipe here: alexandracooks.com/2024/01/06...
• Find the mushroom and kale pizza recipe in my pizza newsletter: Pizza Every Friday 🍕🍕🍕 pizzaeveryfriday.substack.com/
Pre-order Pizza Night here: alexandracooks.com/pizza-night/ (thank you!!)
If you are new here, Pizza Night will be published next April and includes 52 pizza and 52 salad recipes, one combination for every week of the year, as well as five simple desserts. - Jak na to + styl
Simply love your straightforward (no music!) delivery……we learn and absorb!
Always nice to see your content. Thanks for sharing 😊
Oh my! That looks so good!!
Ali thank you so much for this recipe and video! My wife had to go gluten free last year (hopefully not forever) and I stopped making your pizza dough on an almost weekly basis like I had been doing for more than a year 😢. I cannot wait to make this and surprise her!
Hooray! I hope you love it. I had leftover dough and made two pizzas last night - I really am astonished by its likeness to the real thing. Remember: it is important to use the King Arthur Flour gluten-free pizza flour... the recipe won't work without making adjustments to the water with other flours.
Did you consider docking the dough so it doesnt bubble during the par bake?
Would you by chance have a recipe for a dyi gluten free flour mix?
Hard to get packages delivered where I am. Am wondering if I can outsource in near by towns what would be needed.
Thanks again for another brilliant video. 🙌
Unfortunately, I don't. But I imagine someone out on the interwebs has created one! I'd google DIY gluten-free flour pizza mix and see what you find. Good luck. Sorry I can't be of help here!
@@AlexandraStafford
I have found a few but always interested in what you may have available. :)
Thanks again
You should shift into online meditation videos. Just your hands baking stuff with or without the aura music. Best hands cooking in America! Happy new year! Hope it is a good one for your business.
Thank you :) :) :)
How much flour did you use?
Here's the recipe: alexandracooks.com/2024/01/06/thin-and-crispy-gluten-free-pizza-crust/
Hey Ali! Happy New Year. Great video. Have you tried this w/o gluten free flour? Just wondering. Xo
@@blueberryblues3365 hi! And yes! But you can't sub wheat flour into this recipe without making adjustments to the amount of water - it's sooo much water (121% hydration). I'd shoot for a dough that's 70% hydration.
What’s the purpose of pinching of the edges? To keep it from contracting inward?
It's actually more of an aesthetic/textural preference of mine - I love a really thin, pinched, crisped edge!