I'm trying to get my gluten free pizza dough to be less dry, less like a cracker. I like a soft, foldable crust. I'm baking the pizza at 500 in a home oven on a pizza stone. Here's my recipe and what I'm doing--it's working somewhat in terms of a foldable crust, but I feel like there's quite a bit of room for improvement:http://www.pizzamaking.com/forum/index.php?topic=37047.msg370814#msg370814
Now, I read somewhere a blog post from someone who claims to have worked at a Papa John's, and she said one of the secrets to a light fluffy crust is to not include the oil in the initial mixing--instead, she says to mix the ingredients together, put the oil in a bowl, and then set the dough in the oil to rise. That sounds crazy to me, but plausibly crazy
Has anyone heard of or tried this methodology?