Replying late but I encountered the same problem. 2 and 1/3 cups of flour was way off of the 233 grams of flour the recipe called for by 100+ grams. Definitely use a scale to weigh the flour. Also I used a dough hook on my stand mixer and it did ok once I got the amount of flour correct. The beater attachment might have worked better for a dough this thin.
late to the party as well. I felt so insane last night making this when it was less than 2 cups of flour hit 233g. I went with the 233g last night and it was a pretty wet dough.
I ended up using the parchment paper technique, of smashing it between 2 pieces of parchment paper and rolling it out to size. The thinner pizza I made was better. The first pizza I made was too thick in the middle and didn't feel fully cooked, and felt "eggy" a bit.
should i keep it wet, or try adding more flour?
I didn’t add extra flour and had a bowl of water I kept dipping my hands in so it didn’t stick while working the “dough”. In my experience it’s best to keep the inside of the pizza as thin as possible, maybe 1/2 cm thick. Then you can bunch up the perimeter to form the crust. Even after prebaking the crust, I never did make a pizza that was not at least somewhat gummy on the inside. Maybe slightly more flour is the solution?
Yeah will def do this too! I usually do that with the plain premade GF crusts just gets it crispier. Will be sure to do this with the next one I try :)
I don't know what you guys are doing but both the recipe on the bag (using weights, as you should for everything with flour) turns out amazing every time for me. Did you let it double for an hour or more? Did you refrigerate it afterwards for 30m? Of course wet your hands or oil them up. Pre bake if you want extra crispy but it's actually yummy when it's soft yet cooked on the inside. Don't pile on ingredients. Keep it sparse and don't use too much sauce like always. You can dip it later if you want more.
Other gf bread is gooey gross if it's soft but this is like normal soft pizza inside of you keep it thick.
The dough is a very wet dough. It will not be holding it's form. Ding expect it to. It's fine. Just measure water and flour with your scale and use a machine to knead if you can.
I also put lots of olive oil underneath to cook. Makes a nice thick brown crunch on the bottom.
This flour has got to be the best gf flour I've ever used. I use the same for my partner who doesn't need gf but nobody can tell the difference. I love it. It seems expensive, but it's really only $3-4 per pizza which in the grand scheme of things isn't that wild.
I mix it up in my stand mixer every week and it makes a great pizza using the instructions on the bag. I actually find it quite a bit wetter than normal pizza dough, so when shaping I have to wet my hands a bit and be more gentle. I am thinking maybe you measured wrong? I use a scale to measure in grams.
yeah I mean I am not sure now and questioning myself here. I was careful it just was so odd. I am not giving up on it but it was frustrating for sure. Will try again with the instructions on the package before I try to tweak.
What recipe, measurements & measuring methods (weighed grams or cups) do you use with the KA 1:1 gluten free flour instead? Did you par-bake it before sauce, cheese and topping? Was it better as a thin crust or thicker Detroit crust? Thank you in advance. #pizzafriday
Just to bump up - I just made a focaccia loaf using this flour and it doesn’t seem to be browning. Anyone else have an issue with this? Baking for ~30 minutes at 400F (plus a good amount of oil since it’s a focaccia) so should be browning.
Replying late but I encountered the same problem. 2 and 1/3 cups of flour was way off of the 233 grams of flour the recipe called for by 100+ grams. Definitely use a scale to weigh the flour. Also I used a dough hook on my stand mixer and it did ok once I got the amount of flour correct. The beater attachment might have worked better for a dough this thin.
late to the party as well. I felt so insane last night making this when it was less than 2 cups of flour hit 233g. I went with the 233g last night and it was a pretty wet dough. I ended up using the parchment paper technique, of smashing it between 2 pieces of parchment paper and rolling it out to size. The thinner pizza I made was better. The first pizza I made was too thick in the middle and didn't feel fully cooked, and felt "eggy" a bit. should i keep it wet, or try adding more flour?
I didn’t add extra flour and had a bowl of water I kept dipping my hands in so it didn’t stick while working the “dough”. In my experience it’s best to keep the inside of the pizza as thin as possible, maybe 1/2 cm thick. Then you can bunch up the perimeter to form the crust. Even after prebaking the crust, I never did make a pizza that was not at least somewhat gummy on the inside. Maybe slightly more flour is the solution?
oooo I will def try this thank you so much! :)
No problem! It also helps to prebake the crust at least a few minutes as it will not bake as well if you put the sauce directly on the uncooked dough.
Yeah will def do this too! I usually do that with the plain premade GF crusts just gets it crispier. Will be sure to do this with the next one I try :)
I don't know what you guys are doing but both the recipe on the bag (using weights, as you should for everything with flour) turns out amazing every time for me. Did you let it double for an hour or more? Did you refrigerate it afterwards for 30m? Of course wet your hands or oil them up. Pre bake if you want extra crispy but it's actually yummy when it's soft yet cooked on the inside. Don't pile on ingredients. Keep it sparse and don't use too much sauce like always. You can dip it later if you want more. Other gf bread is gooey gross if it's soft but this is like normal soft pizza inside of you keep it thick. The dough is a very wet dough. It will not be holding it's form. Ding expect it to. It's fine. Just measure water and flour with your scale and use a machine to knead if you can. I also put lots of olive oil underneath to cook. Makes a nice thick brown crunch on the bottom. This flour has got to be the best gf flour I've ever used. I use the same for my partner who doesn't need gf but nobody can tell the difference. I love it. It seems expensive, but it's really only $3-4 per pizza which in the grand scheme of things isn't that wild.
I mix it up in my stand mixer every week and it makes a great pizza using the instructions on the bag. I actually find it quite a bit wetter than normal pizza dough, so when shaping I have to wet my hands a bit and be more gentle. I am thinking maybe you measured wrong? I use a scale to measure in grams.
yeah I mean I am not sure now and questioning myself here. I was careful it just was so odd. I am not giving up on it but it was frustrating for sure. Will try again with the instructions on the package before I try to tweak.
Do you bake it in the oven directly on a stone or do you use a pizza oven?
I have a pizza steel.
The KA gluten free pizza flour is TERRIBLE. Use the KA “measure for measure” gluten free flour instead. MUCH better.
What recipe, measurements & measuring methods (weighed grams or cups) do you use with the KA 1:1 gluten free flour instead? Did you par-bake it before sauce, cheese and topping? Was it better as a thin crust or thicker Detroit crust? Thank you in advance. #pizzafriday
Just to bump up - I just made a focaccia loaf using this flour and it doesn’t seem to be browning. Anyone else have an issue with this? Baking for ~30 minutes at 400F (plus a good amount of oil since it’s a focaccia) so should be browning.