GLUTEN-FREE PIZZA DOUGH | LIKE A PRO FOR HOME USE — Transcript

Full transcript

1. 0:00When it gets all together like that, we
2. 0:02create the blue tail like a magic. Hello
3. 0:06guys from my instrument. Welcome back to
4. 0:09my channel. This video is one of the
5. 0:11most questionable video that people have
6. 0:14been asking guys. How to make the
7. 0:17gluten-free from scratcher like a
8. 0:20professional home. Take a look. We made
9. 0:23a pizza. Looks like a pizza gluten-free.
10. 0:29Exactly like a real pizza. Well, this is
11. 0:34also real. Like I regular gluten pizza.
12. 0:37From the recipe to the ingredients, it's
13. 0:39special. I put my art in this video.
14. 0:41Please go ahead, watch until the end.
15. 0:43Comment below. Even if you're not
16. 0:45gluten-free, try this pizza because this
17. 0:47is going to surprise you. The best
18. 0:49gluten-free
19. 0:50recipe video on YouTube. So, today I'm
20. 0:54going to do a little bit different. This
21. 0:56way you will understand this better.
22. 0:59Come here, Loris. Loris is the pizza
23. 1:01chef of Soft and Crown. And so
24. 1:04basically, he doesn't know how to do
25. 1:05gluten-free. I'm going to teach him how
26. 1:08to make gluten-free. Corto.
27. 1:10>> Okay.
28. 1:11>> Uh so what we need? We need a bowl to
29. 1:14make the dough because we're going to
30. 1:15make it by hands. Plastic wrap, a knife,
31. 1:18couple of spoon, couple of things like
32. 1:19that. Save everything. We need a little
33. 1:21pan. If you have any question, please
34. 1:22let me know because this way they will
35. 1:24understand. And also, we need some
36. 1:26gluten-free flour. You can easily find
37. 1:27this on Amazon. This is the best
38. 1:29gluten-free flour. And this video is not
39. 1:32being sponsored by Caputo or anything.
40. 1:34This is a real I want you to make the
41. 1:36best. Then, we need a scale and 2 liters
42. 1:38of water, salt, and yeast and olive oil.
43. 1:40So, for this recipe, I'm going to use 2
44. 1:42L of cold water, 2 kilos, and 600 g of
45. 1:47flour. So, we're using fresh yeast. So,
46. 1:50this is 25 g. So, make sure the yeast
47. 1:53breaks apart like that. Otherwise, it's
48. 1:55not good. So, if you're using dry yeast,
49. 1:58use F amount. And then we're going to
50. 2:01use 30 g per liter of water of salt. So,
51. 2:05we need 60 g. Follow me in this because
52. 2:08the steps are really important. So, I'm
53. 2:11going to explain it to you this step
54. 2:12because this is a really a little
55. 2:13secret. Perfecto. Perfect. That's That's
56. 2:16good. That's good. So what we what we
57. 2:19going to do now? We're going to
58. 2:20basically cook a little bit of flour
59. 2:24with a little bit of water. And this is
60. 2:26a secret. Are you cooking the flour?
61. 2:28This step is one of the most important
62. 2:31step when you make uh when you make
63. 2:34gluten-free. So you don't need you don't
64. 2:36need to be precise. We're going to put
65. 2:38about one cup of water. So save always
66. 2:41the water. And then we're going to put
67. 2:43we're going to wait. That gets a little
68. 2:45bit hot. Voila. And then we're going to
69. 2:47put about 300 gram of flour. So I'm
70. 2:51going to go ahead and calculate F amount
71. 2:53of this. But once you put the flour
72. 2:55inside, you need to be fast, okay?
73. 2:58Otherwise, it's going to get stuck.
74. 3:01Check. Yeah, that's enough. So you want
75. 3:05to basically create the
76. 3:09the glue. It's like a glue. The I
77. 3:13explain you right now. This pizza is
78. 3:16gluten-free. Okay. So, it says
79. 3:18glutenfree. So, what we do, we are
80. 3:22creating the gluten. You know what I
81. 3:24mean? See, it's getting all together.
82. 3:31Constantly turn it. If you see that it
83. 3:33gets too hot, see, I'm not stopping at
84. 3:35all. You go ahead and take it off from
85. 3:38the from the thing here.
86. 3:41See,
87. 3:43that's what we're looking for. When it
88. 3:45gets all together like that, we create
89. 3:48the gluten
90. 3:50like a magic. And this is the secret,
91. 3:52guys. So, we create the gluten even with
92. 3:56the flour. Gluten-free.
93. 3:58We're going to go ahead and put this
94. 4:02in a container. Make sure you get it
95. 4:04all.
96. 4:09So guys, here we go. We have created the
97. 4:11gluten ingredient for our gluten-free.
98. 4:14>> Can we say that it's like a polish?
99. 4:17>> That's a good question. No,
100. 4:19>> this is not a uh this is not doesn't
101. 4:21help the fermentation of uh or the leate
102. 4:25process. This is just to build the dough
103. 4:29like a to make it look like a regular
104. 4:32pizza
105. 4:33>> because gluten-free it gets it doesn't
106. 4:35have gluten so it breaks. This is going
107. 4:37to help to put everything together. So,
108. 4:39save all the ingredients here. Let's go
109. 4:41ahead and let's make this dough by
110. 4:44hands. Ah, so you can make this in the
111. 4:46in the regular mixer. First ingredient,
112. 4:50water. Water. Grab it. So, in the
113. 4:53gluten-free, you can put everything
114. 4:54together,
115. 4:56but you need to put everything in order.
116. 4:59Melted yeast inside.
117. 5:02And I'm going to go ahead and scale the
118. 5:03salt. Okay, perfect. Now let's add the
119. 5:07all flour.
120. 5:10>> So how much flour we need for a liter of
121. 5:12water? One liter of water, 1 kilos and
122. 5:15300 g of flour.
123. 5:21With the spatula, we go ahead and start
124. 5:25to put everything together. So it's
125. 5:27going to be more hard than than the
126. 5:29regular dough. Then we add of course our
127. 5:32technically gluten
128. 5:35that is now cold. You need to let it
129. 5:38cool down. If you see that is little
130. 5:40hard, you can go ahead and use the
131. 5:42handsh. Okay. Put everything together.
132. 5:45Much better with your hands. Then go
133. 5:47ahead and add the salt 60 g. So I was
134. 5:51saying if you need if you see there is
135. 5:53see is very dry. Go ahead add a little
136. 5:56bit of water on the sides.
137. 6:00So, I'm adding about I want to say 200
138. 6:03g, not too much. The dough needs to be
139. 6:06like sticky. Okay, this is the perfect
140. 6:10consistency. Now, try to take off all
141. 6:13your dough from your hands. This is the
142. 6:16second step that we're going to do. Very
143. 6:18important. Olive oil on top of the
144. 6:21counter. Olive oil here. Olive oil here.
145. 6:24>> Why uh so much oil? because uh you don't
146. 6:28want to stick the dough on your hands.
147. 6:31Okay. Grab the old dough with your with
148. 6:34the olive oil. It will not get stuck.
149. 6:39Done. Here we go. Like you can see.
150. 6:45Give a couple of fold.
151. 6:47It will never be like the regular dough,
152. 6:50but is really the dough is really
153. 6:54elastic and sticky and that's the
154. 6:57perfect texture that we want. And now
155. 7:00olive oil on top.
156. 7:02Now pay attention what I do because this
157. 7:04step is really important.
158. 7:08Let it rest for about 15 minutes. Use
159. 7:11the time to relax a little bit. Okay, 15
160. 7:14minutes pass by and now we are ready to
161. 7:16make the balls. Little bit of olive oil
162. 7:19again here. Olive oil in your hands.
163. 7:22It's cut all the balls at 300 g. So we
164. 7:28grab one piece. Then we scale it 300.
165. 7:33Let's make all the balls at 300. Keep
166. 7:36this in the olive oil. Okay. Then grab
167. 7:38this part here and put it back in. So
168. 7:40it's no problem.
169. 7:50It's very important the weight of the
170. 7:52balls because the biggest is the ball,
171. 7:55the more thick will become. So, we want
172. 7:57to make the pizza perfect with a little
173. 7:58bit of hair and the crust
174. 8:02to make it look like the regular pizza.
175. 8:05We want to have the customer feeling
176. 8:07that he's eating like everybody else.
177. 8:10even if it's a gluten. Now, olive oil on
178. 8:13your hands. Again, it's really important
179. 8:15to put olive oil on your hands. So, this
180. 8:16is how you make it the ball. So, we just
181. 8:19going to shape it.
182. 8:22Shape it as a circle.
183. 8:26Then, we press a little bit. That's how
184. 8:28you make the dough ball. See?
185. 8:33You shape it.
186. 8:36And then we go ahead. Look, this is how
187. 8:39you close it because this is gonna is
188. 8:41gonna grow. You know, we put the yeast
189. 8:44first. So, we flip, we put it like that
190. 8:47and then we close it and we leave a
191. 8:50little bit of space. Just like that.
192. 8:52That's how you
193. 8:55make a ball. So, okay. You see, we made
194. 8:58all the balls. Now, this is how we we
195. 9:02storage them. So we go ahead and we
196. 9:05place just exactly like the the others,
197. 9:09you know, the regular balls. So we go
198. 9:11ahead, we put everything
199. 9:13and you can put this one on top of the
200. 9:16other. So it's no problem. That's a good
201. 9:19thing. You can save a lot of space. What
202. 9:20we do, we put the whole thing in the
203. 9:22fridge.
204. 9:23>> Oh,
205. 9:23>> you can put it right away because it
206. 9:25took about 15 20 minutes to make the
207. 9:27balls. So we keep the dough in the
208. 9:30fridge for 24 hours. Vito and if I don't
209. 9:34want to wake wait 24 hours.
210. 9:38>> Oh, that's a good question. Well, you
211. 9:40can uh you can easily make it right
212. 9:42away. Like you just with the get the
213. 9:46ball, don't put it in the fridge. Wait
214. 9:47about 1 hour and a half, two, and it's
215. 9:49going to be ready. But for the best
216. 9:53perform, because we're doing business,
217. 9:56we want to wait 24 hours. This way, we
218. 9:58give a little bit of fermentation in the
219. 10:00dough. So, we'll become much more uh
220. 10:03crouchy and not just soft. So, let's go
221. 10:06ahead guys. Smash the like, subscribe
222. 10:08now, and uh thank you so much for your
223. 10:11valuable time. Go ahead and uh I'll see
224. 10:14you tomorrow.
225. 10:15>> Okay,
226. 10:16[Music]
227. 10:21>> okay, ladies. One hour is passed by and
228. 10:23like you can see how the dough is. Look
229. 10:27at this. It's full of hair. It's uh
230. 10:31double up the side. It's soft and is
231. 10:34nice and fermented. So, are you ready to
232. 10:37see It smells so good. Look at this.
233. 10:40>> Are you ready to see how it's made?
234. 10:42>> Yes.
235. 10:42>> So, we want to we what I usually do is I
236. 10:45parbake the crust. Okay, Lori. It's time
237. 10:48to stretch. Keep in mind the top part
238. 10:51says on top. So, to stretch this pizza,
239. 10:54we're using rice flour. Or if you cannot
240. 10:58find rice flour, you can use the same
241. 11:00flour to stretch. But this because it's
242. 11:02expensive, I like to use the rice flour.
243. 11:04Also, this is a little bit thick
244. 11:06thicker. So, put this on the side.
245. 11:10Put a little bit of flour on the bottom
246. 11:11here. You have to stretch this way. You
247. 11:13cannot do it different differently way.
248. 11:16We open up the the plastic wrap really
249. 11:21gentle.
250. 11:24If you see this dough is full of hair
251. 11:28and we want to try to keep all the air
252. 11:31inside. So we go ahead dump the the
253. 11:34dough on top of the the flour. We go
254. 11:38ahead we cover the pizza
255. 11:41with
256. 11:44uh with flour.
257. 11:47Now gently we don't touch the crust. We
258. 11:50don't touch the center. Exactly how is
259. 11:53the the other pizza stretched. So we go
260. 11:55ahead and we just press. We not we don't
261. 11:58stretch. We keep the your hand on the
262. 12:00side here. This way we we form a nice
263. 12:04layer of crust, you know.
264. 12:09Then you top on the center. Once you
265. 12:11have the center done and the dough is
266. 12:13full of flour, try to see how strong it
267. 12:17is. You can keep it. You can hold it.
268. 12:20Try to keep a little bit of flour on the
269. 12:22bottom. And now is where where the magic
270. 12:25happened because most of the time this
271. 12:28dough is super sticky. So we constantly
272. 12:32turn it, you know, upside down. But if
273. 12:36you want to go by hands, a little bit
274. 12:38easy way is
275. 12:41you can use something something like
276. 12:43that. You know, this is really good, a
277. 12:45roller pin, really small. Put a little
278. 12:47bit of flour. And then we go gently in
279. 12:50the center. This way it will become much
280. 12:52more
281. 12:54uh much more uniform the crust.
282. 12:59See it's much more easy when you start
283. 13:02to see
284. 13:05that breaks a little bit apart like
285. 13:08this.
286. 13:10That's when you know that you're going
287. 13:12to go ahead and flip it. Flip it. We
288. 13:16move it a little bit. Done. This is the
289. 13:19sides.
290. 13:20See?
291. 13:22Now, with a little bit of brush here, we
292. 13:25go ahead put it on top of the brush and
293. 13:28we go ahead and we spread the olive oil.
294. 13:32And why
295. 13:34you put the oil with the brush on the
296. 13:37crust
297. 13:38>> and this way the we going to have a nice
298. 13:40good looking cross. So, the the goal
299. 13:43here is to make it the goal is to make a
300. 13:45gluten-free that looks like a a regular
301. 13:48pizza. So, now we grab the peel.
302. 13:52We move a little bit. Shake, shake,
303. 13:53shake. Oops.
304. 14:02Voila.
305. 14:03>> And you can't stretch like an upper.
306. 14:06>> No, because it will break if you do
307. 14:07that. So, now we see that it removes. So
308. 14:09we can go ahead and par.
309. 14:15Okay, lorries. Look at this. Voila. This
310. 14:19is how
311. 14:20the pizza part baked is. See, we have
312. 14:24air on the crust. The bottom looks good.
313. 14:28It's perfect. Looks like already a
314. 14:29Neapolitan style. The reason why I I par
315. 14:32bake it is that this way the gluten-free
316. 14:35dough, it becomes much much more
317. 14:37stronger. So when you you see now we're
318. 14:39going to make the pizza, it's going to
319. 14:41be much more difficult because when the
320. 14:43dough is uh fresh and you put tomato
321. 14:46sauce, the dough will absorb and it's
322. 14:47going to be much easy to break. So if
323. 14:49you're not fast, it will break so
324. 14:51easily. You can make a mess, you can
325. 14:52throw it away. This way you can make a
326. 14:54lot, you keep it in the fridge and you
327. 14:56go by order just keep it like that and
328. 14:59then we're going to make it. Now I'm
329. 15:00going to make a classic margarita pizza
330. 15:03how the pizza supposed to be look like.
331. 15:05you know, Parmesan cheese, then fresh
332. 15:08mozzarella. And the good thing is that
333. 15:10you can make a lot. I mean, you can take
334. 15:12your time to make this pizza, you know,
335. 15:15>> and if uh I want to put in the freezer
336. 15:19now.
337. 15:19>> Yeah, you can. No, with the with
338. 15:21ingredients.
339. 15:21>> No, no, without
340. 15:22>> Yeah, you can put it you can put it
341. 15:23directly in the fridge.
342. 15:24>> And uh what time before I
343. 15:26>> Oh, you can you can take it out from the
344. 15:28freezer right away and making it.
345. 15:30>> Oh,
346. 15:30>> yeah. Easy. So, go cook this one. I'm
347. 15:33going to go ahead and drop it here in
348. 15:36front of the oven. Boom.
349. 15:39Voila. So, now we're going to go ahead
350. 15:42and finish to cook and then I'll show
351. 15:44you how the pizza looks like.
352. 15:48[Music]
353. 15:50Okay, guys. Here we go. This is the per
354. 15:52bake one. Like you can see, the crust
355. 15:56looks amazing. The bottom of the pizza
356. 15:58insane. And it's soft and it's crouchy.
357. 16:02I'm going to go ahead and put a little
358. 16:04bit of basil, a little bit of olive oil,
359. 16:06also on the crust. This way looks nice.
360. 16:08Ketchup pizza.
361. 16:11He wants to have pizza. See?
362. 16:14Hold on. Hold on.
363. 16:17Thank you. And this is the direct one
364. 16:20that was made and cooked. Like you can
365. 16:22see also actually the bottom is little
366. 16:25bit white than before because I repeat
367. 16:29gluten-free is much better to par bake
368. 16:33it. So did you see lorice? Voila. Little
369. 16:36bit of olive oil. So I was saying look
370. 16:39parb bake versus the direct one. So did
371. 16:43you see you notice a huge different much
372. 16:45better when you par bake it. Okay, now
373. 16:47we go ahead and we got to cut the cross
374. 16:50and see the inside if we have the
375. 16:54perfect slice. And this is how the crust
376. 16:58looks like.
377. 17:02See, this is the goal of the gluten-free
378. 17:07pizza. Okay, Loris, it's time to taste
379. 17:09this pizza and see if we pass the exam.
380. 17:13Smells so good.
381. 17:15M. You still have the crunch there. The
382. 17:18crust. I have to say it doesn't taste of
383. 17:23reg gluten-free pizza.
384. 17:26>> Wow. Fantastic. From now on, you make
385. 17:28it.
386. 17:29>> Okay,
387. 17:29>> guys. And you make it, too. Thank you so
388. 17:31much for watching, and I see you at the
389. 17:33next one. Every week with new video.
390. 17:35Ciao.