Kingdom of Knuffel

Doesn't the dough have to rise overnight in a cool area? And then once you shape it, rise for another long period?

Maybe they get less intense dough. Like that's already partially risin?

maybe! Or perhaps add extra gluten so you don't need it to go through the same series of things?

I have no idea. lol. I can imagine people marketing extra gluteny dough. lol.

marketing dough?
Oh, like the gluten-free breads, and this would be 'high-gluten pizza! Extra protein!' kind of thing?

Akili Li wrote:Doesn't the dough have to rise overnight in a cool area? And then once you shape it, rise for another long period?

All I know is my mom puts the dough with water than places it on the stove with the oven on and the heat causes it to rise. She's yet to teach me the technique.

Huh! I've never tried that but it's an interesting method -like using a double-boiler? So that it never quite gets hot enough to cook the yeast?

Can you write up how it works in a little more detail? I'd really like to try it!

My mom uses premixed pizza dough, which gives the instructions on the back. Now she tells me. XD

.... oh. Um. I don't know what all they use in that, if it's even something I could replicate at home...

Yeah, I think that would be hilarious.
But it's nice that there are more options for the people with celiac now.

Hmmm. I'll try to find you a recipe.