These are the ingredients I use for toppings and the rest of the process. The pizza was dressed on the wooden peel and then it was deposited HRI onto the disk that was already heated on the pizza stone. The dough was open by hand and rice flour was used on the wooden peel. The one problem was the bottom crust didn’t get brown enough. I did try at the end of the bake to take the pizza off the screen and put it right on the pizza stone, but don’t think I did it soon enough. The crust was flaky (if I understand what a flaky pizza crust really is), but since I never have eaten a real or frozen HRI pizza, I have no idea if my attempt was any good. I think this attempt could have been baked the whole way on my pizza stone, but am not sure. There appears also to be what is somewhat of a gum line under the dressings. Since the pizza crust became cooler the crust got flakier.
Of the thin crust pizzas I have tried so far this was the best for my tastes. It was tender in the middle of the crust.
Norma
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