August 16, 2014
![](https://maybepizza.com/images/2014/gf1.jpg)
![](https://maybepizza.com/images/2014/gf2.jpg)
![](https://maybepizza.com/images/2014/gf3.jpg)
I've been working on my GF thin crust. 69% hydration + Bob's Red Mill GF Pizza Flour + tiny bit o' yeast + 2 days. Other tricks are involved of course, and this was cooked in Rocket #02.
I've been working on my GF thin crust. 69% hydration + Bob's Red Mill GF Pizza Flour + tiny bit o' yeast + 2 days. Other tricks are involved of course, and this was cooked in Rocket #02.