Last night I had gluten free pizza for the first time. I forgot to take a picture, of course. You’ll just have to use your imagination.
First thoughts: It came to the table looking like a Domino’s thin crust pizza (I have only seen pictures). It was very flat with no raised crust. The cheese, sauce and toppings were almost to the edge.
First bite: It’s a little crispy and the cheese is ridiculously hot. Why didn’t I wait a minute? I knew it was fresh out of the oven. There’s no real chew to the crust and it was obviously lacking.
More bites: Tastes pretty good and the crust gets crispier as you get to the edge. Still missing any signs of chewiness. Doesn’t fold up well.
Overall, much better than expected. I’m a Neapolitan pizza guy; I don’t like, thick , doughy machine processed crust. The sauce and cheese were good which made up for the lack of chewiness. I think it would have been better had the oven temperature been hotter by a hundred degrees or so. The crust towards the edges was much better than the middle. I think it would be good a s a slice pie.* The pepperoni and anchovies were good. The pepperoni was rendered nicely making it crispy around the edges. The anchovies weren’t mushy and had both good texture and flavor.
*I really like getting a reheated slice from some places more than a whole one fresh out of the oven. If it’s a decent pie to start with, reheating makes the crust so much better. A lot of pizzas suffer from soggy middle crust. Tossing it back in the oven for a few minutes makes it crispier than it was originally. At home, try reheating a slice in a large pan. Really does a good job on the crust.