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Subject:  Re: New York Style Thin-Crust Pizza Date:  6/9/2013  10:30 AM
Author:  zoningfool Number:  55208 of 56442

How do you handle/adjust for gluten?

I use Better Batter Gluten-Free All Purpose Flour and increase the water (since gluten-free flours are thirstier than wheat flours).

I also add a little baking powder to help the dough rise. Also, I don't use a 'rising' or 'resting' period with the dough. The yeast is there primarily to give the dough a traditional 'yeasty' flavor, not for rising or doubling, etc. like regular pizza dough.
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