I took a favorite recipe that I have been using since the '70s and converted it to SBD friendly. I have not had any trouble with the dough not rising, but I use Splenda as the sugar substitute. Remember that yeast is activated by sugar, so artificial sweetener does not work. The Splenda has worked for me, though.
I made the crust a few times before I posted my recipe on the site and was pleased with the final result - however, it does make a thin crust pizza. I tweaked the recipe a little last weekend again and liked the result even more. I will edit my posted recipe with the revision.
I have frozen the pizza crusts both partially baked and raw. When I freeze the raw version, I let the crust rise a bit in the pan prior to freezing. That way, I don't get a really, really flat crust. However, when the crust is partially baked, it seems to remain thicker than the raw version.
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