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Offline tkmcmichael

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My first go at gluten free
« on: March 28, 2021, 11:45:55 AM »
My wife has been avoiding gluten and so we made our first gluten free pizzas last night. I used the same work flow as our normal pizza and it didnít turn out quite right. I will need to do some more research on it.

Used KA Gluten free flour
62% water
3% salt
.2% IDY

Bring all ingredients together in kitchen aid and then hand knead for a few. I know you donít develop gluten but it didnít feel right to not knead the dough. I then balled and let cf for 18 hours and brought out of fridge about 2 hours before baking. Cooked them in the Ardore at 800* floor temp.

Dough came out very much like pie crust and didnít rise at all. I think I will need to significant up the water.

Here are the two pics I took of it.

Offline HansB

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Re: My first go at gluten free
« Reply #1 on: March 28, 2021, 12:11:52 PM »
My girlfriend and her daughter say that this DS is the best GF pizza that they have had. Most sold at chains are like you mentioned, pie crust-like, thin, and too crisp.

This could probably pass as a regular DS:

http://orlandofoods.com/gluten-free-pan-pizza/

I follow this to make the GF NP.

Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline tkmcmichael

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Re: My first go at gluten free
« Reply #2 on: March 28, 2021, 02:31:54 PM »
My girlfriend and her daughter say that this DS is the best GF pizza that they have had. Most sold at chains are like you mentioned, pie crust-like, thin, and too crisp.

This could probably pass as a regular DS:

http://orlandofoods.com/gluten-free-pan-pizza/

I follow this to make the GF NP.


The downside to the Caputo gluten free flour is that corn starch is one of the main ingredients and corn is something she needs to avoid as well.

In searching the forum I noticed your Detroit style and I may have to try that next time. Thanks Hans

Offline tkmcmichael

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Re: My first go at gluten free
« Reply #3 on: March 04, 2022, 03:03:07 PM »
Going to try this gluten free pizza crust for my wife. Anyone have any experience with this?

Offline tkmcmichael

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Re: My first go at gluten free
« Reply #4 on: March 05, 2022, 11:02:07 PM »
Here is one of the pizza we made with the dough. I cut it in half Ave made two smaller pizzas rather than one large pizza. This is a olive oil, pistachios, rosemary, mozzarella, and prosciutto. I also made a sausage pizza that I didnít take any pictures of. My wife liked it better than any were have made from scratch. We will try out next time in the pizza party ardore next time we use it.

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Offline peteblues

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Re: My first go at gluten free
« Reply #5 on: March 23, 2022, 02:58:14 PM »
Going to try this gluten free pizza crust for my wife. Anyone have any experience with this?

I have, it's pretty good.

Offline pgpizza

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Re: My first go at gluten free
« Reply #6 on: March 24, 2022, 10:51:19 PM »
There's a very good thread on GF Detroit style at:  https://www.pizzamaking.com/forum/index.php?topic=64506.0

I used the same dough recipe to make a round NY style.  I press out the dough on parchment and par bake for 5 minutes; top it; bake another 5-6 minutes at 500F.
« Last Edit: March 24, 2022, 10:53:20 PM by pgpizza »

Offline tkmcmichael

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Re: My first go at gluten free
« Reply #7 on: August 07, 2022, 07:13:21 PM »
Used this dough last night in the Ardore oven. Started it on a screen to have it set and then transferred to the stone for the last 45 seconds to crisp the bottom up. This was half sausage/Peppadew and half nduja.

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