Gluten Free NY Style Pizza 🍕 — Transcript

Full transcript

1. 0:00This is how you make the best
2. 0:01gluten-free [music] New York style
3. 0:03pizza. First off, let's talk about the
4. 0:05most important part, the dough. Grab
5. 0:06your food scale, a bowl, and the dough
6. 0:08guy calculator. I added in a gluten-free
7. 0:10mode to make it super easy for you. It's
8. 0:11linked in my bio. Following the
9. 0:13calculator, you're going to add cold
10. 0:14water, active dry yeast, and most
11. 0:16importantly, [music] gluten-free flour.
12. 0:18This Caputo brand is the best that I've
13. 0:19tried. Don't forget your extravirgin
14. 0:21olive oil. Grab a separate container and
15. 0:22measure out your salt and your sugar.
16. 0:24Then, grab your mixer or normal bowl and
17. 0:26knead with a dough hook for 2 minutes.
18. 0:28After 2 minutes, add in your salt and
19. 0:30your sugar and mix for another 3 to 4
20. 0:32minutes until it's completely combined.
21. 0:33If you don't have a mixer, totally fine.
22. 0:35You can mix with a normal bowl and a
23. 0:36spoon. When you're done mixing, the
24. 0:37dough is going to be super sticky, so
25. 0:39cover with plastic wrap and place it in
26. 0:40your fridge for 15 to 20 minutes. After
27. 0:4220 minutes, your dough should have
28. 0:43firmed up a bit to make it easier to
29. 0:44ball. For me, my dough was still a bit
30. 0:46sticky, so I rubbed some olive oil in my
31. 0:47hands to make it easier to handle. Do
32. 0:49your best to form your dough into balls,
33. 0:50but it doesn't have to be perfect for
34. 0:51this gluten-free dough. Then, you're
35. 0:53going to grab a container and spray some
36. 0:54non-stick. Put your balls into the
37. 0:56container and cover them. Put them in
38. 0:57the fridge for up to two days or leave
39. 0:58them on the counter for a couple hours
40. 0:59if you're baking the same day. [music]
41. 1:01So, now that we've made our dough, it's
42. 1:02time to take it out of the fridge. It
43. 1:04should have roughly doubled in size by
44. 1:05now. [music] Take a pizza peel or a
45. 1:06cutting board with some parchment paper
46. 1:08and plop your dough into the middle of
47. 1:09it. This is nothing like stretching a
48. 1:10normal [music] pizza because obviously
49. 1:11there's no gluten to work with, so you
50. 1:13can't pick it up to stretch. Instead,
51. 1:14you're going to press the dough out from
52. 1:15[music] the center while building up the
53. 1:17crust on the outside. We're going to do
54. 1:18a really thin layer of sauce and some
55. 1:20olive oil in the crust to help with
56. 1:21browning. Now, it's time to bake. You're
57. 1:23going to need something that gets super
58. 1:25hot to get that crispy [music]
59. 1:26undercarriage. The shameless plug, my
60. 1:27Dog guy pizza steel. It's perfect for
61. 1:28this. Link in bio. Then you're going to
62. 1:30slide off the pizza with the parchment
63. 1:31paper onto the steel. You're going to
64. 1:33par bake this for 6 minutes. After 6
65. 1:35minutes, pull out the pizza and remove
66. 1:37the parchment paper. Now, you're going
67. 1:38to top your pizza like normal with some
68. 1:39more sauce and whatever toppings you
69. 1:41want. Also, add some more olive oil on
70. 1:43the crust for that browning. [music]
71. 1:44Then, put it back into the oven. Bake
72. 1:46for another 6 to 7 minutes. And that's
73. 1:48it. This was honestly super good. You
74. 1:49got to give it a shot.
75. 2:08Wow. It's actually good.
76. 2:12[snorts] Like, I'm not going to say this
77. 2:13is the best pizza I've ever made, but
78. 2:15this is definitely the best gluten-free
79. 2:17pizza I've ever had. This is better than
80. 2:18a lot of normal pizza I've had. We'll
81. 2:21see you tomorrow.