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Thanks for the offer but I will try what the good Dr suggested first. Then I will post the results. I have a good gluten-free dough and our customers love it. I am just trying to improve it. Thanks all.

Tom, thanks for the offer but I am trying to stay away from adding egg. We are so close to having our gluten-free dough to perform like our high gluten flour dough I don’t want to deviate from what we got. We have a 60 year old high-gluten dough recipe that we are trying to duplicate. I am just...

Thanks Tom, I will try pressing the dough to a larger size. I will also try the longer bake time. Although it will be hard to regulate the oven temp since we use the same oven for our conventional high gluten dough. The batter type dough you are referring to, use eggs is that correct?

Thanks, but I don’t want to use more dough and that is what I would need to do to make it an inch larger. So thanks but that isn’t what I want to do.

I have been making gluten-free pizza for four years now and I am always trying to improve it. I have two problems I would like to correct. The first one is the gum line; it is more then half of the thickness of the crust. Second it shrinks one inch when I par-bake it. This is the process I go...