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waiting for summer 
@jenigrant@triangletoot.partyTrying a new-to-me recipe for pizza from King Arthur using their Gluten-Free '00' Pizza Flour, which is a blend of wheat starch, cornstarch, sorghum, and a couple of dough additives.
I like the flour, it handles well and has a nice flavor. I'm not so sure about the recipe; it reads to me like a traditional baker wrote it without a good understanding of GF baking. 100% hydration is too much. We'll see once the rise is finished.
Recipe: https://www.kingarthurbaking.com/recipes/gluten-free-neapolitan-style-pizza-crust-recipe
Results are in: that's some damn good pizza!
I'm still not convinced the recipe needed 100% hydration, as the resulting dough was very loose, more a thick batter than a real dough. The starches absorbed a lot of the liquid during the rise phase, but was still very loose. Next time I'll try 80%.
The flavor is *phenomenal.* I generally don't like blends heavily mixed with cornstarch but there's enough wheat that it takes like a normal (!!!) crust.
A+ will bake again.
And for every #GlutenFree pizza lover who has bemoaned the sad floppy state of most GF pizza crusts - IT HOLDS UP. No drooping slices!
@jenigrant That's great. Glad you could find something. If I couldn't eat pizza, I'd probably lose my shit. :)