When my recipes in my upcoming cookbook were being tested, two people wanted a thinner pizza crust. Today, I put an idea to test and it worked perfectly. I even make additional suggestions to achieve an even thinner pizza crust. I hope you enjoy it as well as my recipe for gluten free taco pizza.
I not only teach you how to make a thin crust pizza, but I also address the problem of using parchment and aluminum foil.
I used to use white parchment paper when I made pizza cooked at 500 to 550ºF. However, during my cookbook editing, one of the editors pointed out that although I hadn’t run into parchment paper catching on fire, it may. So, I changed the instructions to use aluminum foil. Unfortunately, many people are afraid that aluminum will leach into their food when heated. I know I am! So, I did further research and now suggest using this unbleached parchment paper that is safe when cooking up to 450ºF.
I also cut the recipe in half compared to the original Gluten Free New York-Style Pizza Crust Recipe.
Special Utensils Needed:
Pan: Using a pizza stone, you can make up to a 16-inch round pizza or use a 12-inch round pizza pan and make two individual pizzas, separately. Of course, you can always use a baking sheet to make a large rectangle pizza, as well. Turn it upside down if your pizza doesn’t fit inside.
Super Large Spatula: I use a pizza peel, a 12 x 14-inch aluminum spatula made for pizzas. You can also use a non-rimmed baking sheet or the back of a rimmed baking sheet.
A think gluten free pizza crust with a nice brown crust that you can fold. It cracks just like New York-style pizza!
Ingredients:
Instructions:
Tips
Using a pizza stone preheated to at least 500ºF achieves the best crust as it browns nicely. However, it also rises higher and faster. When using an alternative pan, you can brown or crisp the crust additionally by placing the pan directly on burner(s) on your stovetop.
The crust in the photo was shaped into between 13 and 14 inches round. However, you can make thinner crust by shaping it as large as a 15 or 16-inch circle. It may appear the dough is about to tear, but it won't. It fills in nicely once it hits the preheated surface.
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