[Music] hey i'm going to try doing some gluten-free dough today because people been
asking about it i wanted to show you this flower that i'm using it's the best i've found
so far it's made by caputo and it is called gluten-free caputo fioradute and you can find
it pretty easily online uh i got this particular bag 1000 grams for uh from amazon so one of
the things is about this flower is it's very different of course from regular pizza flower
and they do have the instructions written in english right on the side but you know
how translation is so what i'm doing is posting the recipe in the video description uh down
below uh in my my interpretation now their recipe calls for using the whole bag of flour
but that's a thousand grams so that'd be four 250 gram balls and there's just the wife and
i and she's the one with celiac so i'm going to make a cut down version of the recipe using
only 250 grams of flour so using that recipe what i have here is i have five grams of yeast
200 grams of water i have six grams of kosher salt 250 grams of flour
and then 12 and a half grams of olive oil this is live so you get the mistakes too they
actually specify using this they called a leaf for your blender so i'm going to go ahead
and put that on here and we'll get started the directions say to add the yeast the water and the salt and to mix that for two minutes on two okay alexa tells me it's been two minutes
so we're going to add the remaining ingredients which would be the flour and the oil the instructions
say to add these and then run the mixer at speed one for two more minutes normally i would use the spiral fixture but
they did not say to change it and i'm kind of an instruction follower so this is a total
if this is a total failure you'll know why it actually looks like it's mixing up very
nicely now it says to let the dough rest in the refrigerator
for 30 minutes okay well it's been 30 minutes and we've let
the dough rest in the refrigerator um i did put a little bit of olive oil in there to
help it release all right this is the gluten-free flour that
i've put on the counter here because it's important for folks with celiac not to have cross contamination so i'm just
going to work a little bit here too it feels really good it really does to make
this into a bowl and get it looking really good okay here i have my ball i have another container
to put the ball in i'm going to put it back in the refrigerator now for three hours minimum
it'll be three hours because we're having pizza tonight so let's see what happens well
i just got the gluten-free dough out of the refrigerator after letting it sit there for
three hours look at it that's pretty incredible look how much it's risen i'd say pretty close
to double so gonna let it uh sit and get to room temperature and then we'll make some
pizza so here it is taking the 250 gram dough ball and made about 12 inch pizza pie out of it so we'll
go ahead and top it and put it in the oven okay there it is in the oven the bottom's looking pretty good they're nice
and toasty that's the problem with videoing and trying to make pizzas i left it sit close
to the fire just a little too long but still looks pretty decent so let's cut it
and see what it looks like [Music] do [Music] [Music] you
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