Thin Crust Pizza - how should I have made this?

[Guest guest]

After reading so many positive comments about Raman Prasad's Thin Crust

Pizza recipe, I just had to try making this myself.

I am not sure what I did wrong, but the batter stuck to my utensils and my

hands, but not to itself, when I tried to pat it down in the greased baking

dish. I tried to flatten it under a sheet of parchment paper, but then

batter then stuck to the parchment paper. Is the batter supposed to be that

sticky? I had never made pizza before, either with SCD or grain ingredients.

Looking over the recipe afterwards, I wondered whether I had guessed

incorrectly about the division of the olive oil quantities. The ingredients

list says

" 1 tablespoon plus 1 teaspoon (15 ml) oil, divided "

which is incorrect, since 1 tablespoon = 15 ml (approximately) and 1

teaspoon = 5 ml.

In the instructions, I am told:

" Grease a ... baking dish or round pizza pan with the teaspoon of oil and

set aside. "

So I used 1 teaspoon (5 ml) olive oil to grease the baking dish.

But the instructions continue:

" To make the crust, in a bowl, combine the remaining 1 teaspoon (15 ml)

olive oil with the remaining ingredients for the crust. "

I decided to add 1 tablespoon olive oil to the remaining crust ingredients.

Should I have added only 1 teaspoon? Would that have made the batter less

sticky?

For toppings, I used previously cooked pieces of chicken and our home-made

basil pesto sauce. Over all, the pizza was good, even if it looked odd

because of my problems patting it down into a thin layer.

Next week, I think I will try the pizza crust recipe in one of the

Grain-Free Gourmet cookbooks and hope it is easier for me to handle.

But I would appreciate advice from people who have been successful with

Raman Prasad's recipe.

Regards, Ellen in Toronto

SCD since March 17, 2008

[Guest guest]

Hello Ellen,Few weeks ago i made my first pizza and it was the one from Raman because i also read only good things about it. When i made the dough thought i was totally sceptical what will turn out because i found it much too moist and soft but i didn't want to add more almond flour. I followed the recipe all the way. I put it in greased Pyrex pie plate and tapped it evenly with my hands even if some of it stuck on my hands. Then i baked the crust like indicated in the book and i topped it with hommemade tomato sauce, some legal prosciuto and some grated cheese and i have to say it was delicious. Even my non-SCDers said it is surpisingly good.

Already when i took the crust out of the oven to top it i saw it hardened with baking and it really made a nice crust.I suceeded in making one photo before it was completely gone. I will try to attach it but i am not sure attachements work so i am sending you one also off list.

Good luck with the next pizza :)JanjaSCD 10 months

I am not sure what I did wrong, but the batter stuck to my utensils and my hands, but not to itself, when I tried to pat it down in the greased baking dish. I tried to flatten it under a sheet of parchment paper, but then batter then stuck to the parchment paper. Is the batter supposed to be that sticky? I had never made pizza before, either with SCD or grain ingredients.But I would appreciate advice from people who have been successful with Raman Prasad's recipe.

Regards, Ellen in TorontoSCD since March 17, 2008

[Guest guest]

For the pizza crust, I make in the bowl and then put it on the parchment paper with another parchment paper on top, then smooth out into a circle and freeze.Then when it is frozen, I remove the top parchment paper and set the bottom with the frozen crust on a cookie sheet and top with pizza toppings and bake, yumm!

After reading so many positive comments about Raman Prasad's Thin Crust

Pizza recipe, I just had to try making this myself.

I am not sure what I did wrong, but the batter stuck to my utensils and my

hands, but not to itself, when I tried to pat it down in the greased baking

dish. I tried to flatten it under a sheet of parchment paper, but then

batter then stuck to the parchment paper. Is the batter supposed to be that

sticky? I had never made pizza before, either with SCD or grain ingredients.

Looking over the recipe afterwards, I wondered whether I had guessed

incorrectly about the division of the olive oil quantities. The ingredients

list says

" 1 tablespoon plus 1 teaspoon (15 ml) oil, divided "

which is incorrect, since 1 tablespoon = 15 ml (approximately) and 1

teaspoon = 5 ml.

In the instructions, I am told:

" Grease a ... baking dish or round pizza pan with the teaspoon of oil and

set aside. "

So I used 1 teaspoon (5 ml) olive oil to grease the baking dish.

But the instructions continue:

" To make the crust, in a bowl, combine the remaining 1 teaspoon (15 ml)

olive oil with the remaining ingredients for the crust. "

I decided to add 1 tablespoon olive oil to the remaining crust ingredients.

Should I have added only 1 teaspoon? Would that have made the batter less

sticky?

For toppings, I used previously cooked pieces of chicken and our home-made

basil pesto sauce. Over all, the pizza was good, even if it looked odd

because of my problems patting it down into a thin layer.

Next week, I think I will try the pizza crust recipe in one of the

Grain-Free Gourmet cookbooks and hope it is easier for me to handle.

But I would appreciate advice from people who have been successful with

Raman Prasad's recipe.

Regards, Ellen in Toronto

SCD since March 17, 2008

------------------------------------

[Guest guest]

that pic makes me jealous i can't tolerate almond flour. i have his cookbook and as soon as i can tolerate flour and tomatoes... i'm trying it. thanks for the photo!!! misty louisiana cd - no meds scd - 4 monthsJanja wrote: Hello Ellen,Few weeks ago i made my first pizza and it was the one from Raman because i also read only good things about it. When i made the dough thought i was totally

sceptical what will turn out because i found it much too moist and soft but i didn't want to add more almond flour. I followed the recipe all the way. I put it in greased Pyrex pie plate and tapped it evenly with my hands even if some of it stuck on my hands. Then i baked the crust like indicated in the book and i topped it with hommemade tomato sauce, some legal prosciuto and some grated cheese and i have to say it was delicious. Even my non-SCDers said it is surpisingly good. Already when i took the crust out of the oven to top it i saw it hardened with baking and it really made a nice crust.I suceeded in making one photo before it was completely gone. I will try to attach it but i am not sure attachements work so i am sending you one also off list. Good luck with the next pizza :)JanjaSCD 10 monthsI am not sure what I

did wrong, but the batter stuck to my utensils and my hands, but not to itself, when I tried to pat it down in the greased baking dish. I tried to flatten it under a sheet of parchment paper, but then batter then stuck to the parchment paper. Is the batter supposed to be that sticky? I had never made pizza before, either with SCD or grain ingredients.But I would appreciate advice from people who have been successful with Raman Prasad's recipe.Regards, Ellen in TorontoSCD since March 17, 2008

[Guest guest]

Hi Ellen,

One secret I've learned when trying to manage any type of dough is Saran

Wrap. For some reason, Saran Wrap doesn't stick to the almond flour

dough like wax paper or parchment paper. Obviously, it won't work for in

the oven - but if you're trying to roll it out, you can put the dough

between pieces of Saran Wrap - or put it on top of parchment paper and

use Saran Wrap on top to roll it out.

It's magic!

Kathy

UC since 12/05

SCD since 7/07

sulfasalazine - 1 pill on alternate days (down from 6 daily)

>

> I am not sure what I did wrong, but the batter stuck to my utensils

and my

> hands, but not to itself, when I tried to pat it down in the greased

baking

> dish.

> Regards, Ellen in Toronto

> SCD since March 17, 2008

>