Just made this crust today and it was awesome! Crispy on the bottom with just a little puff and chewiness on the top, so rare in GF crusts. Since I've got a KA gluten free sourdough starter going (also great!), I substituted 1/2 cup of the flour and 1/4 cup of the water with a 1/2 cup of sourdough starter 'discard'. I incorporated that 1/2 cup starter into the wet ingredients to help activate the yeast (I only had active yeast instead of instant on hand, but it worked fine, just took a little longer to get bubbly). I also added about 1/4 cup of the dry ingredients mix at that point to give it a slightly thicker texture (like crepe batter) than what the sourdough starter was giving it to give it some structure for the yeast bubbles. I let it sit until it got bubbly and finished per the recipe directions to prepare the dough. Since I only have a pizza stone, I pre-heated it on the bottom rack at 500*; patted the dough out in the 2 T of olive oil on parchment paper with oiled fingertips, let rest, then carefully transferred parchment to the stone. Parbaked for 8 min. (Developed a nice brown crust on bottom) then put on the toppings, decreased temp to 425*, and raised it to the middle rack for another 13 minutes. Slid it directly onto the stone off the parchment to slice. Was Great!! Takes time to make (for dough to rise) but isn't time consuming. Will definitely make again!

• Reply