Discover the differences between making gluten-free pizza in 1932 and using Dough Piezano from Trader Joe’s for a delicious meal.
Exploring Gluten-Free Pizza Options: A Comparison of Homemade Recipes and Trader Joe’s Dough
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Crafting Cravings: The Ultimate Guide to Gluten-Free Pizza vs. Trader Joe’s Dough Delights!
Okay the old cot here coming back at you with another exciting video so if you happen to have one of these Granite Stone Pizza Panos right the pizza making oven thingamajiggy or you have that other brand or the other brands or whatever I love this thing I’ve done a whole video series on it like using it and demonstrating it in the whole nine.
Yards question came up in the comment section was what if you’re using gluten free dough what can you expect so just in general glutenfree is gluten-free right so there’s no there’s not going to be any real structure to the dough so last night had some people come over kind of experimented you know wanted to see what it was like and basically what.
Happens is you don’t get as much rise out of the dough so let’s say you roll this out to like an eighth of an inch thick it’s it’s not going to hit a quarter of an inch it’s barely going to rise and it kind of It kind of turns your dough or your pizza into more of like a cracker you know if you want to kind of use that analogy but you can.
Still get a nice crispy crust you can still toast your toppings and all that stuff just in general if you’re going to set your settings this is what I do and then you can kind of experiment on your own you’re probably willing to experiment you know make some smaller pizzas first kind of see how your stone reacts how the heat reacts and all that.
But what I do is on the top instead of going to the full 800 right what I do is I just tone it back a little bit somewhere between 6 and 800 maybe like like 700 or so and then the bottom I leave at a full 800° so the bottom is 800 the top is like 700 accurately I think what you’re going.
To hit here is something like I think I was hitting around like 625 650 I think is the hottest thing I’ve ever got so there is a little bit of discrepancy between the temperature that you set and the actual temperature that’s going on in the oven itself but you know no big deal it’s still hotter than your normal conventional you know residential oven.
Or so to speak but in terms of the dough itself it’s not bad you know it’s not bad it’s just a different it’s just a different Pizza experience so Trader Joe’s gluten-free pizza dough ready to bake one roll gave me three pizzas I would say so like it comes in like a little roll like a little tube almost I basically cut it.
In three parts and that basically was enough to fill out like a good you know I was kind of towards the edges so I would say maybe like 10 inches or so so like between like 9 to 10 inch pizza so you can get three 9 to 10 inch gluten-free pizza dough platforms let’s say to build your pizza on respectively I would say that’s about right if you.
Went with like when I did the videos prior to this one I went with the Trader Joe’s the regular pizza dough the one that does have the gluten it’s amazing you roll it out to like an eighth of an inch thick and it expands it goes to almost like 3/4 of an inch so you definitely get some some rise out of the regular dough so that’s the difference.
So regular dough and then versus the gluten-free dough which is this one the gluten-free you’re not going to get as much rise you’re not going to get as much expansion in the dough it’s just a different experience this is more like a cracker right so the gluten-free is more like a cracker the regular dough is more like a regular so you kind of get a.
Sense but same thing whether you’re using the regular dough or the gluten-free dough you can get about three pizzas out of every roll if you want it more doughy a thicker crust if you want to go for like like a an inch of crust on the outside when it’s all said and done you know you could probably do two pizzas with every one.
Roll but you know I kind of like my crust like a little bit thinner maybe like not really New York kind of More Naples style somewhere in the middle in there but definitely not like a Chicago deep dish Actually I don’t even think you could do a deep dish in here because of the height limitations see like the lid the lid only goes so far before.
You’re really touching that heating element which you really don’t want to touch anyway but anyways I hope this video out there helps someone if you have any comments or questions put them down there in the comment section there will be links to this and some other cool stuff in the description down there and also in the comment section I’m the.
Old cot and I’ll catch you all in the next exciting video
