I find the Bob's awful...gross, nasty.. to much bean flour... I've not worked with the Kinni-Kwik but on Mennonite Girls Can Cook blog..they have a recipe that looks good, and uses the bread mix with other typical GF things to make a crust. I don't know why you couldn't give it a whirl..... Here is a link that might be useful: Mennonite Girls Can Cook GF.

Thank you all. It was a real mess! The dough was SO soft, not only was there no question of trying to cook it right on the racks, I didn't know what to do. I had thought of using a cookie sheet as a peel to get it onto the rack, and then when I saw how soft the dough was, I thought about just cooking them pizzas on the pans -- but it was too mushy even to do that. The Fiddler and the spotlight guy came to my rescue and helped me scoop the soggy stuff onto the cookie sheets -- not even close to round anymore, but we didn't care. We also baked some of them right on the cardboard circles they were sent on. We couldn't bake them quite enough, and they stuck to everything, but it was fine in the end, because I knew ... Actors will eat ANYTHING! :-) Thanks for being my rescuers as always. p.s. -- go to the off-topic discussions page for some nice news!

Tricia - That biga... gotta try it, thanks. Sounds like a viable solution while I work on my neverending quest to be able to plan a meal more than the morning of. What I find so interesting about pizza dough debates is that the ingredients rarely change. Like I said above, flour, water, yeast, salt. Maybe oil. From the site Ann linked, evidently sugar is a controvertial addition. I know my mom uses it; I do not. With such a short ingredients list, it's amazing what differing results people have. Obviously the treatment of these ingredients plays a huge part in the outcome. I also noted that while there were disagreements in the many comments following the article, in my quick skim I didn't notice a single one that discredited the benefit of a several day slow rise in the chill chest. The only time I tried a long rise was when Ann steered us to "Canadave's" recipe on the pizza making forum. IIRC, at the time she declared it the best crust ever. I guess she kept on experimenting despite having found the best crust, because these days her best crust is JC's dough. Good for her. Anyway, that was back in the day that I couldn't round out pie to save my life. Might be time to have another go at it. I'm pizza'd out right now, but in the next few days I'll stop by the place that IMO makes the best pizza I've ever had, anywhere, take a picture and post it. Though it's very close to home I don't go there often, probably not in a couple years. Too expensive and their use of a bag instead of box while probably environmentally friendly, results in a cold pie by the time it takes the short drive home. I find that annoying.

I've been reading these and all of trailrunner's post. They are just great. All the hints were great. I bake bread out of boredom, I rarely use a recipe, for better or worse and like the wet doughs as well as quicker higher yeast doughs for pizza. Someday I'll get that "super peel" with the cloth belt thingy. I am forced to pre-cook my thin pizza crusts without one- My favorite bread is an olive bread that is made locally in the East Bay and sold now only at the local Berkeley farmer's market- you can go to their bakery, and they will sell stuff to you, but it's not a store front, no sales help, no hours- if they are there they'll sell it to you- they're also fresh pasta makers- 'Phoenix Pastificio'- if you're ever in the area. I've never tried to make that bread, it's almost Holy to me...( although I know he uses a biga and those black Kalamata olives). It has a thin almost black burnt crust, with large ciabatta holes to the crumb and flavor to die for.