I wish I could get my cornicione that uniform. Mine always has a low spot or two.
What recipe did you use?
bipolarbear326
Flour used was caputo’s Fiore Glut. Dough recipe can be found on the bag.
My substitutions/ notes are:
Bump hydration up to 85%
Add 6g psyllium husk powder to make dough stronger and stretchier
Portion into plastic-wrapped dough balls, and cold ferment in 42 degree fridge for 36 hours ideally.
Stretch dough on a cornmeal dusted wood counter or large cutting board
Brush cornicione with olive oil before baking
Bake with floor temperature at 750-800
exitmeansexit
Good looking pizza and not seen anything gluten free looking like that before which have to try this recipe for my family. Thanks
tkertise
I made it the other day too. The dough is really wet and different to deal with. Think of treating it like wet playdough but the result was fantastic. My guests had my regular and this. They didn’t believe it was gluten free. Best gf pizza by a country mile.
5 Comments
Looks great! What dough recipe did you use?
I wish I could get my cornicione that uniform. Mine always has a low spot or two.
What recipe did you use?
Flour used was caputo’s Fiore Glut. Dough recipe can be found on the bag.
My substitutions/ notes are:
Bump hydration up to 85%
Add 6g psyllium husk powder to make dough stronger and stretchier
Portion into plastic-wrapped dough balls, and cold ferment in 42 degree fridge for 36 hours ideally.
Stretch dough on a cornmeal dusted wood counter or large cutting board
Brush cornicione with olive oil before baking
Bake with floor temperature at 750-800
Good looking pizza and not seen anything gluten free looking like that before which have to try this recipe for my family. Thanks
I made it the other day too. The dough is really wet and different to deal with. Think of treating it like wet playdough but the result was fantastic. My guests had my regular and this. They didn’t believe it was gluten free. Best gf pizza by a country mile.