This is a great mix! The crust is fluffy and flavorful. I prepared thin crust pizzas with one box. You will be able to make 2 12x19 inch thin crust pizzas on baking sheets. Here are my SECRET recommendations for this recipe:
* Use a regular mixer with bread hooks.
* During the last mixing step, do not stop until the dough is smooth. The recipe recommends to mix the ingredients on the last step for only two minutes. You will need at least 3 more minutes. You should mix the dough until you do not see chunks or traces of dry ingredients.
* Use parchment paper to avoid the pizza from sticking to the bottom. This is a fantastic tip! Make sure to cut the parchment paper edges sticking outside the baking sheet/pan. You will not need oil to coat the sheet/pan.
* Please note, most gluten free doughs are very sticky. I recommend you use a soft spatula and a cup of water to dip the spatula. Dipping the spatula in water will prevent the dough from sticking on the spatula. This will also allow you to spread the dough with ease. Dip the spatula in water as many times as necessary.
Enjoy!
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