California [pizza] dough: quick version from No Gluten, No Problem Pizza: 50+ Recipes for Every Craving―from Thin Crust to Deep Dish, and New York to Naples (page 124) by Kelli Bronski and Peter Bronski

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pamsy on March 10, 2025

    First recipe from this book as I had all the flours in the cupboard. What I didn't have was the pizza peel and the pizza steel which according to the book, are necessary. I was slightly concerned as I use Dove's Farm dried yeast which is added in a different way to other active dried yeasts. Also, my oven temp falls short of the recommended temp by 25c. However, it all turned out fine and we thought it was the best gluten free pizza I'd ever made. The book has an amazing choice of doughs and toppings to try, it's great to have a choice for a change! I wouldn't have known about this book if it wasn't for my "ckbk" subscription, so well worth the price in my opinion.

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