home made pizza crust question

The dough really does not require a rising time. The rising will be done during the cooking. You don't want the dough to rise like bread does as you would end up with a big ball of cooked dough. The vinegar is needed to enhance some of the ingredients in the mix that need acid to develop. You can substitute anything that you have that is acetic. Lemon juice will work; use up to twice as much lemon juice as you would vinegar. I would even consider an Italian Dressing as being sufficient; lots of people flavor their doughs with various seasonings anyway. Check the ingredients on some of your common kitchen items and see if they may have acid content. Another hint: check with a neighbor and see if they have some vinegar.

I have only used a gluten free cake mix. They are made with rice flour. No I don't think you can skip the steps or substitute something like that because it is in the directions and the mix is made for that. I am surprised you would have to add the yeast it may only need to rise for a few minutes or will do this while its baking. I am assuming it isn't taking much yeast (I use 2 packages to make 3 loafs of bread) I make home made pizza crust, but I use my homemade bread recipe for it. I use to buy pizza crust mixes, but got cheaper and started using the bread dough for it and everyone just loves it. good luck

I am going to guess that it depends on if your yeast is a rapid rise yeast or not. It may say to let the dough rest a certain length of time. It might rise in the oven. I can tell you more about the cider vinegar--if you do not have it, use something else acidic, as it probably works with some other leavening agents like baking soda. So any kind of vinegar would do. My second choice would be lemon juice. Third choice, apple juice, fourth choice, tomato juice.

All I know is that I bought the Bisquick gluten free mix and made pizza dough from it. And it was disgusting.

DUH!! Chalk me up as a "dough head!" Your questions regarding this mix, is the biggest reason I stay away from these kinds of things...seriously! I would sooner mess up saying "I made it myself" rather than admit I couldn't follow directions...'cause NO-ONE would believe me if I said the directions were incomplete! I am NOT making fun of this...3SnuggleBunnies, I am just saying..Dang, those "mixes" cause you can't guess what's in them...OR NOT! I know in my pizza recipe..there are four ingredients, yeast, warm water, flour and oil, and yes, I let it rise! Why..cider vinegar--is it to activate the leavener! Gluten, isn't it already in the flour? GOSH..I am just NO help! JUST hope it turns out O.K!

Some do some dont. If you want a poofy crust, it has to rise. A flat crust (thin crust) it doesn't. I know what you are talking about tho. I don't know anything about gluten other than it is the current buzz word for eating healthys at the moment...but I fdo know pizza crusts! I love pizza I use yeast in my bread machine to make the crust. it does raise and is fluffy and large crust sides. However in a pinch.. I use Bisquick and just add water to the mix and then press out the dough to the pan. It doesn't rise, and is a flat, thin crust. My problem is the flavor. I can't get that good pizzeris flavor. THe Bisquick is nearly flavorless! THe bread machine is airy and fluffy and all, but still, not to much taste other than just bready taste. I have researched recipes all over and they do the same as I do. But I just can't get the flavor I am looking for.