Last night's pizza

Firemanyz

Last night while cooking pizzas I decided to try something out. Due to my family have a gluten allergy we make gluten free pizzas. Also my wife likes to use coconut oil in the dough. I think these two things cause the dough to burn before the toppings are fully cooked/cheese melted. So I thought I would raise the pizza in the dome after it cooked on the pizza stone for a bit. I think it worked out great. I think I will be making a new raised rack a little taller so I can get another pizza under it without problems.

Does anyone know if coconut oil has a lower burn temp versus olive oil or veg oil?

Focker

Some smoke points from a recent read, "Your Personal Paleo Code" by Chris Kresser....

Coconut oil (expeller-pressed aka odorless and tasteless) = 450

Coconut oil (extra virgin) = 350

Olive oil (extra virgin) = 320

Olive oil (extra light) = 468

Ghee = 468

Lard = 370 

Don't use vegetable oil, but you could Google it.

Skiddymarker

Don't think it is the oil, coconut or otherwise. Have no experience with gluten free flours, so just an opinion. By moving the pie away from the thermal mass of the hot stone, the air cooked crust did not burn. 

What temp were you using? If the stone is too hot, don't let it pre-heat as long or wipe with a damp cloth just before the pie hits to cool it a touch. (Damp - not wet)

Firemanyz

The temp was around 550 degrees. This is where I have been cooking them for the last year or so. I started the pizza on parchment paper as GF dough is very sticky. After it cooked for a few min I removed the parchment paper and let it cook for a bit. When the crust was done the toppings were still very moist. This may have been because it had precooked bacon and pineapple on it. After looking at the crust I decided to try putting it on a raised rack. In my opinion the raised rack made it better.

NPHuskerFL

@Firemanyz‌.... Those are some good looking gluten free pies! I want to try some but, have the understanding they don't stretch like regular dough. What do you use for your dough recipe if you don't mind sharing.

Firemanyz

@NPHuskerFL‌ when we make pizzas it's a combo between me and the wife. She makes the dough and cheese pizzas and I make the pizzas with weird toppings "so she says". Then I do all the cooking. But I do know the dough recipe. We use a brand called gluten free mama flour (we buy it through amazon). It is a cup for cup type flour and we use the GF mama cookbook recipe. Also there is another brand that is a pre made mix called namaste that is also good.

Attached is a link to an older listing where I posted a picture of the recipe. GF dough does not stretch like regular dough, we take a clump of it and roll it out.

http://eggheadforum.com/discussion/1156483/gluten-free-pizza#latest

If you have any other questions please ask. We have been GF for almost three years and the best GF pies come from a green egg.

NPHuskerFL

Thanks for the 411 @Firemanyz‌ I appreciate it. SWMBO can't eat bread etc due to diet stuff and if I make some pies I'd like her to be able to enjoy them as well. I'll research a bit and perhaps have her order some GF mama flour from Amazon on our next order. Thx!