gluten free dough is messy, and impossible to roll out. so how do you get it in a nice thin layer for a full sheet of thin crust pizza? here’s the secret – (based on good baking tips from Emeril).
1. spray the pan liberally and that means liberally. spray, and then spray some more. spray more in the center of the pan than the edges. buy a good olive oil spray that has quality action on the sprayer and it feels like spray painting.
2. plop the dough in a nice, fat, even width-ed log in the middle of the pan, running lengthwise, from end to end.
3. spray (liberally) either a piece of parchment paper or a silicone mat
4. place the mat over the dough
5. using a small rolling pin, roll the dough from the middle to the edges, keeping the rolling pin and your hands from touching the dough
6. if you come up with too much or too less dough in the corner, lift the mat (it should lift cleanly if… you sprayed it enough) and place over the lump and even it out with the rolling pin
that’s it! no gloves, no mess, and your hands never touch the dough!
2 Comments
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Hey, I just made some gluten-free pizza last night. I am trying to perfect the recipe I am already satisfied with, but want to make it easier to roll and to rise more. It rises only a little right now. I have another suggestion. If you put enough guar gum or xanthan gum in the recipe and use a rice flour dusted surface, you can then roll it out as you would a normal pizza dough and then roll it onto a rolling pin to transfer to the pan. It works great!
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great idea! especially being able to transfer the dough to the pan, not a simple thing in my book. i do have to ask though, are you looking for a thick crust? and that’s why you want it to rise more? i’m trying to achieve the thinnest crust possible so that it has a crunch to it. i’ve even added poppy seeds and amaranth to the crust just to add to the crunch…