So I made some gluten free dough using FioreGlut and gluten-free starter (plus some extra yeast).
I've tried a few in the blackstone and they have come out so-so... The problem with pushing out the dough is that you pretty much destroy any air pockets from fermenting. The lack of gluten doesn't allow it to rebound like traditional dough.
This time around, I have some dough rolled out and cold-fermenting in a 14-inch non-stick cutter pan. Tomorrow, I'll let it rise at room temperature for 4-6 hours and then I'll bake.
I'm thinking of doing it, it this time, in my home oven. I have a cordeerite pizza stone and the max oven temp is 500 degrees.
What are your thoughts and suggestions on baking methodology?
1. Parbake for 6 minutes at 500, top and bake again?
2. Dress the raw dough and bake at 500 for 12 minutes?
Due to the fragility of the gluten free dough, I'm not sure I can parbake, and remove from the pan and finish baking directly on the stone... but I guess I could try?
Any other thoughts or ideas on time, temp, and stones?