I wanted to make pizza yesterday so I tried to make the crust using Gluten Free Pantry French Bread and Pizza Mix and it did NOT go well.
I want to preface this by saying I am no super-skilled baker but in my pre-GF days I did make loaf bread and pizza crust at home every week and never had any trouble. But so far my GF baking has been really bad.
I followed the directions on the box for pizza crust, which involved mixing it up in my stand mixer and letting it rise for a while before rolling it out into a crust. After mixing it up, it was apparent that I was NOT going to be able to roll it out. It looked like cake icing. There was no cohesiveness at all. After rising, when I tried to scoop it out to roll it out, it would not come out at all. When I touched it, I got just little sticky bits. It was completely the wrong consistency.
It was at that point that I realized that I had read somewhere that GF crusts are really hard to roll out. Since I did not have time to research that, I just baked it as a loaf with the intention of making french bread pizza instead. I have to say I did not like it at all. I think I have some texture sensitivity issues or something as I just can't seem to eat GF bread. (I have tried several now - mixes and storebought to no success)
But here is the question:
Was my dough "right" and would it have rolled out if done correctly?
or, as I am inclined to think, Would it never have rolled out?