2 hours ago, Chris Hennes said:Gluten-Free Neapolitan Crust (KM p. 103)
I did not have high hopes for this one, it's hard to imagine a successful Neapolitan-style pizza without gluten. Thus, my hopes and dreams were not crushed when this pizza was... marginally edible. I mean, it was clearly pizza. Of some kind. And the sauce was good (this was the Modernist Neapolitan, so just crushed tomatoes, salt, and a tiny bit of xanthan gum). The crust? Not my favorite. I think it might have promise in their thin-crust variant, but I can't recommend making the Neapolitan, even if you have to be gluten free. Pick something else.
Basically no rim, and very, very minimal rise:
The slight char that tastes good on a regular Neapolitan pie is sort of gross here (and of course it doesn't do the "leoparding" thing):
That’s disgusting. It’s not you. It’s the recipe/concept. Man, thanks for taking one for the team.
This is a Pork, Onion, Spicy Chimichurri NY direct dough. Awesome. Just made a Poolish for the Artisan dough for Friday pizzas.
