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Dear Listmates,

A few days ago I posted instructions for making a rolled pizza crust that is
easily controlled to be a thick or thin crust. Based on a recommendation
from Nancy Lapid, a contributor to About.Com and an active participant of
this site, I tried exactly the same approach using Bob's Red Mill GF Pizza
mix. I picked up a package at my local Target Store in the baking aisle.
Talk about easy! And the result was pretty close to the do-it-yourself mix
that I wrote about before: both mixes produced great pizzas that our whole
family enjoyed. I've updated the page that describes the process and the
original instructions. Just click through to  http://tinyurl.com/2vdggw (
http://home.comcast.net/~vhdolcourt/gfbaking/<http://home.comcast.net/%7Evhdolcourt/gfbaking/>).
Look for <New> in red and click that link.

I did receive a question that I answered directly, and I am paraphrasing it
here: Is the pre-baked pizza crust able to be slid off of a pizza peel onto
a pizza stone or directly to the bottom of a stone pizza oven? Yes, without
a doubt. Although the dough is initially tender, it can be transferred to
the back of a cookie sheet or a pizza peel and then easily slid off. The
instructions - many thanks to my wife who knows how to handle tender doughs
- will tell you how to make the transfer from the work surface. It is really
not that hard.

Buon appetito! When you make the pizza open a bottle of beer - root or
otherwise.

Vic-Sunnyvale, Ca

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