Bill 08/223/2019 08/12/2019
I tried this recipe for the first time. I used a bread machine to make the dough and made one crust on a 15 inch pizza pan. I was impressed with how well it raised during the initial baking time, but I suspect it was overdone. I put the toppings on and baked another 10 minutes but I moved it up a couple notches from the lowest level. The end result was a crust that was scorched on the bottom and very hard to cut. I’m questioning if it really should be baked 26-30 minutes on the lowest rack position.
Deborah Harvey 12/337/2019 12/04/2019
We use this recipe in the bread maker, putting the ingredients in it in the usual bread maker order, that is, wet ingredients first, then flour, then yeast. We put it on the dough only setting and it turns out perfect. Less mess and less effort.
Kathy Shaheen 03/61/2019 03/03/2019
how big should the baking sheet be?
maia 10/283/2018 10/11/2018
There is no rising time? Is this correct?
Sean 10/277/2018 10/05/2018
Have your artisan flour and tried this recipe and it was a flop. Any ideas on how to use it for pizza crust or should I just give up. Cheers, Sean
Amber 06/153/2018 06/03/2018
My favorite gluten free pizza crust! Like the chewy crust I was used to without being gummy. Yum!
Gina 08/213/2018 08/02/2018
I don't know what I'm doing wrong. Using exact measurements my doughis coming out like cake batter? I thought i misread the water but...nope. What did i do?
John 08/223/2017 08/12/2017
Can this pizza dough be used for making gluten free doughboys?
Sandy 12/364/2016 12/30/2016
This crust tastes good but it's really hard to spread in the pan and for that reason, I am giving it 3 stars. Pamela - is there any way that you could improve the consistency?
Amber 08/239/2016 08/27/2016
I'm also wondering if it's possible to make this dough in a bread machine on the dough setting, then form it into crusts and bake?
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