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Old 01-06-2012, 02:03 PM   #61
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I made this last night and the crust wasdefinately not crispy. Maybe next time I will brown both sides of the pizza before putting the sauc, etc. on it.
What do you think?
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Old 01-06-2012, 04:35 PM   #62
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You made WHICH version last night, Julie? Mine, or Jen's gluten-free version? Mine always gets crispy on the bottom. But my pizza pan has tine holes in it, which probably helps with that. I usually slide the parchment paper out when I pop it back into the oven with toppings. You could raise the temperature to 400> the last 5 minutes to help with crisping, too.

I just made a pizza this week and it was VERY crisp and exactly as good as I remembered it on the other occasions I've made it.

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Old 01-07-2012, 06:15 AM   #63
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Hi Julie - Hopefully, if you made the gluten-free version of Peggy's recipe, you followed the new recipe carefully. I did mention there might be some discrepancies with different ovens. I found my crust to be not quite right and had to bake it another 10 minutes on the lower shelf. I tested the crust by using a scissors and cutting a tiny piece to see how it was doing. Here is the rule: If the crust is still not quite crispy enough, then put it back in the oven another 5 minutes on the lowest shelf. Don't be afraid to do that. I didn't find that this crust got burned.

For my gas oven, that method worked perfectly. I'll probably make the pizza tomorrow again for your sake, Julie, and just make sure it was not a fluke. I remember it was completely golden brown underneath, extremely crispy on the edges, less so on the rest of it, but still firm - and it is the thinnest pizza crust imaginable. The more I let it sit out in our humid climate, the less crispy the rest of it became. So, eat it while warm and fresh out of the oven. I even liked the leftovers and the pizza heats up fine in the oven again. This is a pizza you can pick up with your hands and eat.

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Old 01-07-2012, 06:22 AM   #64
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Donna, thank you for your advice on when to brush the crust with oil.
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Old 01-07-2012, 10:01 AM   #65
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Thanks, Jen, if you do make it again, let us know. Julie
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Old 01-07-2012, 10:06 AM   #66
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Quote:
Originally Posted by buttoni View Post
You made WHICH version last night, Julie? Mine, or Jen's gluten-free version? Mine always gets crispy on the bottom. But my pizza pan has tine holes in it, which probably helps with that. I usually slide the parchment paper out when I pop it back into the oven with toppings. You could raise the temperature to 400> the last 5 minutes to help with crisping, too.

I just made a pizza this week and it was VERY crisp and exactly as good as I remembered it on the other occasions I've made it.
I made it with the gluten free bake mix. Next time I'll try the one you used. Thanks Julie
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Old 01-07-2012, 10:43 AM   #67
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Shame, I'm sorry about that Julie. It sounds like Peggy's is more of a no-fail recipe.

I'll definitely try it again and see if I have any more insights to share to make it more of a no-fail recipe as well.
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Old 01-07-2012, 11:27 AM   #68
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Jen, you are one of the kindest people I know. Love ya.
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Old 01-08-2012, 04:15 PM   #69
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I wish I could believe that, Julie. You're very sweet. This morning I was such a grumpy pants - you would not have said that - and I was thinking about you at that moment and wondering what you would think.
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Old 01-09-2012, 02:10 AM   #70
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I wish I could believe that, Julie. You're very sweet. This morning I was such a grumpy pants - you would not have said that - and I was thinking about you at that moment and wondering what you would think.
But I'll bet it was a cute and nice grumpy. Mine is not pretty.
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Old 01-09-2012, 03:34 PM   #71
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But I'll bet it was a cute and nice grumpy. Mine is not pretty.
I agree, when I get grumpy, no one wants to be around me.
Thank goodness I'm through with menapause.
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Old 01-09-2012, 04:07 PM   #72
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I agree, when I get grumpy, no one wants to be around me.
Thank goodness I'm through with menapause.
My husband's been waiting for that for over 20 years...
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Old 01-09-2012, 05:51 PM   #73
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Thank goodness I'm through with menapause.
AMEN!
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Old 01-10-2012, 07:54 AM   #74
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My husband's been waiting for that for over 20 years...
I went right from PMS and entered into menapause. I'm so lucky to have my patient husband.
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Old 01-11-2012, 05:10 PM   #75
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I am making this again this weekend. I am having pizza cravings.
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Old 01-11-2012, 07:09 PM   #76
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I made it again for DH tonight, too, Brenda! LOL
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Old 01-12-2012, 12:02 PM   #77
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I just discovered that there is enough fat in the bread itself that I can use it in the panini grill without having to add butter. I made my latest panini with Peggy's bread (put basil and oregano in the dough make it focaccia-like), sliced mozzarella, fresh baby spinach leaves, and a few shavings of asiago cheese. No need for butter, the bread browns well on its own! - Had to reduce the time slightly. - I also used a low-carb spaghetti sauce in a personal-sized dipping bowl, for dipping the finished sandwich. Heaven!
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Old 01-12-2012, 12:51 PM   #78
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I DO plan on trying your spiced up panini version, Nikki.
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Old 01-12-2012, 01:43 PM   #79
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I bought the panini maker just so I could use it with this bread, I kid you not.

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Old 01-12-2012, 02:55 PM   #80
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LOL Are you serious, Nikki? LOL Well I'm sorry if I caused you yet another small appliance to have to store when not in use. LOL

God how I hate storing small appliances and have actually gotten rid of most of mine, other than my food processor and blender. Haven't missed a one of them yet!
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Old 01-12-2012, 06:11 PM   #81
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Are you kidding? We use it almost every day. If I am not using it, one of the kids is.
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Old 01-13-2012, 03:45 AM   #82
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Could we just use our GF grill to make a panini sandwich? You got me wanting to try and make the Panini I had way back. It had a thin grilled chicken breast topped with pesto, tomato and cheese. Yum.
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Old 01-19-2012, 08:52 AM   #83
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Not personally familiar with GF grills, Brenda. But Nikki said a panini maker on this (unsliced) was a success. So I would imagine it would work. I suspect just doing one in a buttered skillet and pressing down with spatula like you would a grilled-cheese would work just as well as a special appliance.

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Old 01-19-2012, 09:53 AM   #84
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I saw on someone's blog that they used a waffle maker for paninis.
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Old 01-19-2012, 11:12 AM   #85
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Hey, why didn't I think of that. I have a waffler, but I will prolly just use my regular non-stick pancake griddle!
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Old 01-19-2012, 06:11 PM   #86
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A GF grill would make a great panini.
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Old 01-20-2012, 11:41 AM   #87
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What size pizza pan is the best for this?

Thanks
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Old 01-20-2012, 11:52 AM   #88
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Pam, my pan is physically 16" across, but I only get a pizza crust that spans about 12-12˝" across. Just measured that batter spread for ya, as I save my parchment to use just one more time and the bake line is still visible on it.
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Old 01-20-2012, 12:22 PM   #89
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Thanks Peggy. Off to the restaurant supply store
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Old 01-23-2012, 08:04 AM   #90
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I made this pizza for dinner last night (used Peggy's original recipe) and I have to say it was terrific.

I didn't make it to the restaurant supply store but at the grocery I found a set of Wilton pizza pans than came with one 12 1/4 in solid pan and one 14 1/4 in pan with holes in the bottom. I baked the crust in the small pan lined with parchment, spreading it all the way out to the sides. After it was browned I pulled it off that pan, peeled off the parchment and put in on the pan with holes so the bottom would get brown. Worked great.

Thanks for the great recipe Peggy!
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