If anyone knows about my gluten-free baking already, it is probably for my Detroit-style pizza.
It isn’t the first recipe I developed, but it is definitely the one that taught me the most about GF baking, and the one I’ve spent the most time on (years).
For a while I operated under the name “Good Friend Pizza Co.” with intentions to do some kind of pizza pop-up, and aspirations to open a shop of my own.
During development of this recipe I worked with a wonderful local Facebook group to get taste testers. A few times a week for months I baked pizzas from my home kitchen and distributed them to my testers for feedback.
The response was absolutely fantastic and I learned so much more about my recipes through the process.
I’d love to create recipes/articles for:
- Ultimate “take-out/restaurant style” Detroit Pizza (most of what is pictured here)
- An easy/quick weeknight version of the recipe
- A version of the recipe that doesn’t require the expensive Detroit style pizza pans
- Homemade sauce vs store-bought sauces. And how to spruce up a store bought sauce to make it great.
This is a really big can of worms because this recipe also taught me how to make great bread sticks, and focaccia bread, and more. I didn’t start here with Well Proofed because I have an almost overwhelming amount of things to say on this subject. But once I have my feet under me again after all the work to launch this community, this is where my head is at.
