Still came out with a crackery crust.
On a quest to find another pizza that is gluten-free and edible, I tried the Conte’s Margherita Pizza with Roasted Garlic and Olive Oil. I added some of my own ham and extra toppings, but this pizza wasn’t a whole lot different than the other Pizza Amore I tried back in October. Again the crust tastes more like a cracker. It doesn’t crisp and break the way a regular pizza dough does. The cheese was a better quality at least and there was more sauce so that was good. Hmmmm. Next time I’ll try Glutino brand and see if I can’t find something that will make this little pie face happy.
Anyone have a good pizza pie crust recipe to follow? Maybe frozen just isn’t the way to go.
[...] the cheese and toppings were flavorful and satisfying. Remember the lumpy one from Pizza Amore and Conte’s slightly better version. This one was cooked fresh at noon and the cheese was real [...]
Full of salient points. Don’t stop blievenig or writing!