[Music] hey i'' m going to try doing some gluten-free dough today since individuals been
inquiring about it i intended to reveal you this flower that i'' m using it ' s the most effective i ' ve found thus far it ' s made by caputo and it is called gluten-free caputo fioradute and you can discover it rather conveniently on the internet uh i obtained this specific bag 1000 grams for uh from amazon so among the points is about this blossom is it'' s really different certainly from routine pizza flower and they do have the instructions created in english right on the side however you know exactly how translation is so what i'' m doing is posting the dish in the video description uh down below uh in my my interpretation currently their dish calls for using the whole bag of flour yet that'' s a thousand grams to make sure that'' d be four 250 gram rounds and there'' s just the other half and i and she'' s the one with gastric so i'' m mosting likely to make a lowered variation of the recipe making use of just 250 grams of flour so making use of that recipe what i have below is i have 5 grams of yeast 200 grams of water i have 6 grams of kosher salt 250 grams of flour and after that 12 and a half grams of olive oil this is live so you obtain the mistakes too they really define using this they called a leaf for your mixer so i'' m mosting likely to go on and place that on here and we'' ll begin the instructions say to include the yeast the water and the salt and to blend that for two minutes on two all right alexa informs me it'' s been 2 minutes so we ' re going to add the remaining components which would certainly be the flour and the oil the guidelines state to include these and afterwards run the mixer at rate one for 2 more minutes normally i would certainly make use of the spiral component but they did not say to alter it and i'' m sort of a guideline follower so this is a total if this is a total failing you'' ll understand why it'really appears like it '
s mixing up very perfectly now it claims to allow the dough rest in the refrigerator for half an hour alright well it'' s been 30 minutes and we'' ve
allow the dough rest in the refrigerator i did place a little bit of olive oil therein to assist it release okay this is the gluten-free flour that i'' ve placed on the counter here since it'' s crucial for people with celiac not to have cross contamination so i'' m simply going to work a bit right here as well it really feels truly excellent it really does to make this right into a bowl and get it looking truly excellent fine below i have my sphere i have an additional container to place the round in i'' m going to put it back in the refrigerator now for 3 hours minimum it'' ll be 3 hours because we ' re having pizza tonight so let'' s see what takes place well i simply obtained the gluten-free dough out of the refrigerator after letting it sit there for 3 hours take a look at it that'' s rather incredible look just how much it'' s increased i ' d claim quite close to increase so gon na let it uh sit and reach room temperature and after that we'' ll make some pizza so right here it is taking the 250 gram dough round and made concerning 12 inch pizza pie out of it so we'' ll. proceed and top it and put it in the oven alright there it remains in the oven the lower'' s looking pretty great they'' re good.
and toasty that'' s the problem with videoing and trying to make pizzas i left it rest close.
to the fire just a little too long yet still looks quite respectable so allow'' s sufficed.
and see what it looks like [Music] do [Music] [Songs] you.
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