Hi and welcome I going to go and break down the gluten-free items that I use for this video if you are here welcome that mean you had patience enough for me to edit the video now this is found at Aldi you don’t have to use it for this recipe but if you want to you can it’s already pretty pretty pretty put.
Together the only reason I don’t use it alone is because it’s kind of sweet but you could and you can add whatever you want like garlic powder all that to you know combat some of those flavors now this is what I usually use on a regular basis by itself now of course you supposed to have self-rising all um purpose flour.
Yada yada yada but we’re working with gluten-free and gluten sensitivities here so I’m going to use what I normally use so you can use any type of yeast um normally I use something that’s fast active I would generally use at least one pack if I’m making one batch in the video You See Me cutting out two because.
I was making two batches because again in my video I was freezing and I was making stuff for that time so one of these now let me break down the recipe I have it written down here and I will drop it in the Box I use 2 and4 cup of whatever flour you have all purpose glutenfree whatever you want to use okay and then I use one.
Packet of the yeast one and A2 teaspoon of sugar measure with your heart I’m not judging you you add whatever amount of salt you want to use sometimes people use one teaspoon for whatever okay and then you’re going to use a a very warm uh two three 23 warm water it needs to be pretty warm.
Because you want to use that um with mixing and then you’re going to have to um we’ll get there and then 3 tblsp of oil right now when you’re making your um bread you can add whatever seasonings you want you can spice it up to your liking I hope this helps in breaking down the ingredients now let’s get to the.
Video okay so these are my packets I put them in my um mixing bowl I add my sugar and I have my warm water to cover this I use about half a cup and I set it aside as you can see and then I start with my dry ingredients again this day I use a half and half mixture of the two flowers that I showed you earlier generally I just.
Use one but again I used what I had and I ended up using about 4 and 1/2 cups of flour because I was making a double batch I go in and start seasoning I use the seasoning that I have garlic powder onion powder Italian seasoning whatever it is that floats your B that you want to pop out in the um crust of your pizza you can add shred.
Or cheese this is your time for you to go in and do your dough you the way you want so this is my yeast it’s ready to be used I go ahead and pop it in the mixer add my attachments and then I start adding my dry ingredients um slowly I don’t put everything in at the same time on the side I have my warm water for.
This mixture that way when I mix it together I get the consistency I need now if it’s too wet add a little flour if it’s too much flour add a little bit water this is what I got going on here it’s starting to mix I just let it do its thing for about a couple minutes um it doesn’t have to be in there for a long time because I always use a fat.
Fast acting yeast that way it cuts my um Bing time you know I wouldn’t even say in half what you say collect 10% because you really don’t have to wait as much so I make sure everything is being mixed and once I’m finished I remove my hook drop my dough in there take everything off because I’m.
Done now I like to prep my board with some flour and you can use a rolling tool but I just go for it I use my hand honey and I just go ahead I’m not needing it um the way people would really really need it for a while because I really don’t have to I’m just making a pizza dough and um I’m just Pat it into some circles to be.
Able to put to the side and as you can see I have my parchment paper ready I’m going to place the parchment paper in between each slice that way it does not get stuck to together and again like I said I just pretty much Pat um my pieces and I try to make them as even as possible one thing about making pizza dough you can never go wrong um with.
This dough you just make it to your liking and you know like I said you can roll it you can use your fingers you can do what you want to do okay so I’m making a lot I’m making extra bashes so this is what I’m doing today and um yeah now I am going to cut the sides of.
My parchment paper because they are going to go into um bags for me to seal them um clothes I want to make sure that they fit um yeah so I just basically add them in there I ended up adding a extra piece on the top so it does not stick to the plastic and I just basically uh repeat the step in.
Measuring the bag because I ended up with like two or three bags and as you can see I pretty much stacked them about three or four together in each bag because one um bag is enough for a serving generally it’s um I’m only feeding three people.
And um yeah so those two are prepped then I get my sealer those are the ones I’m going to cook today I use my sealer and basically get those ready now this was a trial and er error thing I’m I love a good mix method study so these actually came out good and I was actually able to take them out the freezer let them th.
Anduse use them for the next time I made pizza so it really worked out really really good that’s why I kind of waited to make the video because I wanted to see how it actually hold and how they really actually taste after freezing them so again I’m going to put those up and then I’m going to go ahead and spray my pan use whatever type of pans you.
Have um the dollar and the qu pans they work fine you drop them in there you spray cuz you don’t want your stuff real dry and then put it in the oven um um baking the crust I generally bake the crust like 375 for like 7 minutes and then I take it out and I add my toppings to it now my sauce I generally um water bath and.
Make my own sauces so they are readily accessible and I just use uh sometimes a pizza Blended cheese or just a regular mozzarella cheese to make mine and yeah and then I pop them back in and it takes about a few more minutes maybe about five or six more minutes just to melt all the toppings and cook them and you have pizza so this right.
Here is um the dough and it shows how it looks on one side and I flipped it over I generally flip mine over especially if my dough is a little bit thicker now if it’s really thin I don’t those right there I left in a little longer but they actually came out really good and now I’m going to take everything.
Out this is the cheese now with this cheese I did actually use some of the cheese uh sliced off of a block so that’s how that one looks almost dropped it and this is the rest of them I have uh pepperoni and then I have another cheese here enjoy
