Re: Homemade blend recommendations

Quote from: Jon in Albany on February 15, 2025, 07:47:16 PMI would agree that caputo fior glut is the best GF flour I have used for pizza, but it is expensive and doesn’t sound like an option to you.

I had a dedicated GF Blackstone (well, I still have it) and had a lot of trouble making a GF pizza that I liked. I thought it was a lot easier to do in a steel pan. In both the blackstone and the steel pan in a home oven, I found that a par bake made a big difference in quality.

Give the Hans GF Detroit Thread a read. A version of that is what I make for my GF relatives. I have 3 dedicated GF Detroit pans. Whenever I make a batch, I use all the pans and freeze the parbaked leftovers. Works out very well.

https://www.pizzamaking.com/forum/index.php/topic,64506.0.html

That looks exactly like I am looking for! Thank you so very much! I’m dying to get deeper into detroit and NY style pizza and my gf started her GF journey (for health reasons) some time ago. This looks like a good compromise.