For The Love Of Pizza, part 3

A quick note from the front lines of experimental Pizza Night. I've come up with a promising flour blend, using what I had on hand. I poured a bag of GF Pantry's Favorite Sandwich Bread mix into a bowl, then scooped out one cup, and replaced that one cup with Bob's Red Mill Pizza Crust mix. I then followed the directions for the Bob's, not the GFP with one change; I proofed the yeast in warm water and agave nectar. It's rising now, and actually looks like I may be on to something that will require kneading. How exciting!

So, that was from last night. What was the result? The best tasting crust yet w/ a crunch and texture like an east coast Greek pizza place. It did not want to be kneaded; just wet with water, par baked, and topped. It was a little bready and thick but retained that foldable chew I am seeking. Next experiment will be using the GFP French Bread and Pizza Crust mix in same way...with a cup or so traded for the Bob's. After that, it's on to mixing my own. The fear of mixing is subsiding, that's for sure.

There is another beautiful dough ball in the 'fridge. I do believe I will be able to shape it into French or Italian Bread. Looking forward to trying anyway.