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the-best-gluten-free-detroit-pizza

I am claiming this as the best Gluten Free Detroit Pizza I've made (so far). It is different from the last one in a few ways. It requires a little less flour and 8-12 hours of proof time. This extended fermentation allows the dough to rise and become airy. It's worth working it into your schedule I promise. Make it in the morning, forget about it and let it proof. Then it's ready for dinner at night! The actual hands-on prep times only takes a few minutes. And Seriously, I don't think any one would ever know this was gluten free if I didn't tell them. It's worth planning ahead, and the beauty is, you can par-bake the dough and save it for later. Explained below.

Ingredients