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Gluten Free Pizza Dough - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Gluten Free Pizza Dough

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  • Gluten Free Pizza Dough

    Hi everyone, We have recently found out that my wife has Celiac Disease. We are know having to change her diet completely. Having a wood fired oven we often fire it up to make pizza's. I want to be able to make a good pizza that she is able to eat. I'm looking for a good dough recipe. Has anyone out there had success making a good pizza without using wheat based flours.

    Thanks

  • #2
    Re: Gluten Free Pizza Dough

    It is interesting that you bought this topic up as I made some gluten free dough today and used it tonight. What a load of crapp it was when compared to the last lot I made, it was briittle and more like thick pastry and was almost impossible to separate from the aluminium tray
    My wife bought it from a health food shop and is made from maise starch, tapioca starch, rice flour, soy flour.
    The last batch I made was for a neighbour using a gluten free flour bought at a bread baking supplier here in Adelaide, Peter Vann and plan on getting some more.
    She was so impressed claiming it to b the best that she had ever experienced and wanted the recipe which was the standard Forno bravo basic dough recipe and took the left over balls home. I plan on throwing out this $11/kg bag and getting the alternative from Peter Vann for another pizza fest in a few weeks.

    Cheers.

    Neill
    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know


    Neillís Pompeiii #1
    http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
    Neillís kitchen underway
    http://www.fornobravo.com/forum/f35/...rway-4591.html

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    • #3
      Re: Gluten Free Pizza Dough

      Hi Neill, Thanks for your reply. When you used the Peter Vann Gluten Free Flour did you follow the Forno Bravo recipe? i.e. Did you just replace the normal wheat flour with the Peter Vann Flour and let it rise as per normal.

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      • #4
        Re: Gluten Free Pizza Dough

        Hey guys did you ever establish a good gluten free pizza dough recipe that responds the same as a normal pizza dough in the wood fired oven

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