Nice post. One trouble i had when i baked my glúten free pizza crusts, maybe due to high level of hydration, all the times i prepared pizza crust with glúten free flour, they stretched on pan and when i tried to scrape them off, the dough breaked in a several damaged pieces. What is the secret to figure an easy to remove glúten free pizza crust from pan, minimizing the disaster of broken pieces so, i need help to obtain perfectly shaped triangles when roll my pizza cutter over the crust of this specially high hydrated dough! Can you reveal it??

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