i just finished reading this cooking tip:
Making Better Pizza Crusts:
Use high-gluten flour such as Pillsbury Bread Flour and Gold Medal Better for Bread. Use 1 oz. dough portion or less per 1" pizza diameter (for example, 7 oz. dough = 8" pizza). Store individual raw dough portions dusted with flour in Ziploc bags in refrigerator up to a week or in freezer up to a month. Bake on pizza stone or pizza screen for crisper crust.
i’m wondering what to do for someone with celiac. suggestions?