Food processed this for quite a while (over 5 minutes on “crush”). Did a quadruple batch with my packet of 25 Madagascar grade A vanilla beans and updated the ingredient quantities with oz and grams since I prefer those measurements. Yield was approximately 20 oz vanilla bean paste once strained.
Awesome results with this revision of the other pizza dough recipe from Loopy Whisk! So tasty and proofing in the shape it will be cooked in was a game changer for how fluffy the crust was able to stay.
Followed the recipe exactly but didn’t have almond extract so did 1.25 tsp of vanilla instead. Topped with coconut (vegan) whipped cream from the spruce eats 😋
Did a mashup of the Hot Dog Focaccia recipe by “the food in my beard” and this GF focaccia recipe. Skipped the rosemary and olives and used this cook temp and time for it since the majority of the heavy lifting is the focaccia. Smells fabulous and can’t wait to dive in.
