Discover delicious gluten-free dough with Chef Leo, perfect for your Blackstone pizza oven. Elevate your pizza night with easy recipes!
Deliciously Crafted Gluten-Free Pizza Dough for Your Blackstone Oven
Gluten-free pizza can be a delightful culinary experience, and mastering the art of making it at home is now more accessible than ever. With a simple dough recipe and expert techniques, anyone can create a delicious sausage pizza that rivals traditional versions. The key lies in using quality ingredients and understanding the nuances of gluten-free dough, which can sometimes behave differently than its gluten-containing counterparts.
In addition to the dough, the toppings play a significant role in achieving a well-balanced flavor profile. Choosing the right sausage and pairing it with a rich tomato sauce and fresh cheese can elevate your pizza to new heights. Experimenting with different combinations and techniques can lead to endless possibilities, allowing pizza enthusiasts to enjoy this classic dish without the gluten. Embrace the creativity that comes with cooking and enjoy the journey of crafting your gluten-free pizza masterpiece.
Transforming Tradition: Chef Leo’s Delectable Gluten-Free Pizza Revolution
Chia Leo speri and today I’m going to be showing you my method for making gluten-free dough I know I’m a master of things with gluten in them but I have so many people looking for options for glutenfree that I decided to share all my tips and tricks with you let me show you how it’s done come on let’s go.
35 years this never gets old this dough is super simple to make and actually I’m going to use my KitchenAid mixer or any stand mixer will do to get going here I’m going to talk about my recipe really quick I’m using a gluten-free mix this one comes from Italy and I’ve tried them all this one from Caputo is probably my favorite because they figured out how to.
Extract the starch from the wheat and it actually has some wheat Flavor now this KitchenAid mixer as you can see here is probably not my my first option of mixing but for this dough we’re going to utilize the paddle attachment because since we’re not creating gluten we don’t need to treat this like a regular dough so this one because we’re making.
Something that’s in essence a batter that’s why we’re going to use this right here so to start out I’ve got 500 G of the Caputo fur glute uh mix in here we’re also going to add 400 G of water I’m going to go ahead and I’m going to start by adding the water right now along to that I’m going to add 13 G of sea salt sea salt because it dissolves.
In water very quickly and then before everybody starts to freak out I’m actually going to add the yeast into the water as well and I know why do we freak out because we say well we should never mix the salt and the yeast together but the way that this comes together it goes very quickly now in order to do this I’m also going to put some olive oil in this.
I’ve got 17 G of olive oil but we’re going to put this in at the very end so now that my my yeast and my salt and my water have stirred around in here a little bit I’m going to turn this off and I’m going to add all the flour into the bowl by by doing this method here we’re giving this a head start because we’re not creating gluten this could.
Technically be a same day dough meaning that we don’t need to give this lots of time and days in the background I’m going to put this lock on here and I’m going to get it going I’m going to put this once the water starts to combine with the flour I’m going to bring this up to the second speed do yourself a favor unless you want to redecorate your.
Kitchen start slow and move up if not all this flower is going to be all over the place e come on in I want to show you that inside of this bowl as this mixes I I told you it kind of looks like a batter right now it probably looks like cake frosting and all the ingredients in here I used warm water salt yeast everything is going in here.
We’re going to bring it all together and let this sit as this is mixing about 5 minutes at that point I’m going to add the oil and then I’m going to go ahead give it another couple minutes stop mixing and I’ll talk to you about the rest of the process let’s let this go and then I’m going to come right back and show you where we.
Go 5 minutes has now elapsed and I’m ready to add the oil I’m going to reduce this to First speed or on the kitchen a it actually says stir on it and I’m going to add the oil into it right now by doing this method again you’re going to ensure that you’re not going to get oil splattered all over your kitchen and it’ll incorporate really good about 2.
Minutes is what we need here on the machine to go um on first speed also you notice that I’ve started to wear gloves now and I’m going to talk to you a little bit about cross-contamination because if someone is truly intolerant to gluten or fully Celiac we want to make sure that we do what we can not to make them sick so.
Come back 2 minutes and we’ll talk about what’s next okay 2 minutes is up and this dough is ready to go come on over I’m going to show you how this looks this dough when you look at it like I said it kind of looks like cake frosting here right we’re going to leave this here for a second because what I’m going to do next.
Is I need to prepare my Surface in order to create that um clean um non-contaminated work environment I’m going to use plastic rack because I haven’t found a way that works better than plastic rack because it sticks so nice to everything now watch CJ this is probably going to be the one time that plastic wrap does not stick to our table.
You’re going to blow it yeah we’re going to blow it it looks like it’s already happening anyways put some plastic wrap down okay because this is the only way that I found that truly will eliminate any kind of contamination uh I I don’t know maybe you guys can comment below how to work with plastic wrap better than I’m doing right now what a mess.
We’ll try to do as best I can sorry guys I’m embarrassing myself and my family right now yes you are yes I am because this stuff is so sticky we need a little bit of olive oil you want to come and do a little pick up over here of olive oil go for it Leo great so what I’m doing now I’ve got my dough scraper here I’m going to add a little bit of oil to this.
And now this is the point where you cannot use too much olive oil right you might see me put it on like a little after shave or something but might have that nice Mediterranean skin because of the amount of oil that I use I’m going to go ahead and I’m going to scrape this down and you can see just by the way this is cutting off of the paddle that.
That little bit of oil does do a big job so don’t be afraid to use a little bit of extra extra virgin olive oil extra extra there you go okay now this is all done I’m going to get rid of this let’s put a little bit more here on our surface you’ll notice it’s on my gloves it’s on my work surface surface fantastic let me get this bowl out of.
Here if I can you can see how much I work with a planetary stand mixer but because of that little bit of oil e come on in you see how I can kind of scrape the bowl and all of a sudden this turns into something that looks more like Play-Doh right and that’s really in essence what we’re creating because this doesn’t have.
Any gluten to it it’s literally just mix the ingredients combine the water for those of you who uh who took a baking class out there and you might want to say hey Chef did you just make a dough that’s about 90% water I would say yes I did it’s not 90% water it’s 90% hydration in baker’s percentage because I know there’s going to be a troll out.
There that’s going to call me out saying you don’t know what you’re talking about it’s not 90% water coms it’s uh it’s 90% based on the flower and then all of a sudden look at this it came out one nice piece didn’t stick to anything so whoever told you that gluten-free is a sloppy mess and you can’t do it and don’t get into.
The business of making it is incorrect I literally have a master certification from the oldest Pizza School in Italy on this style of pizza gluten-free so listen to Uncle Leo I’ll never steer you wrong I’m going to divide this this was about 1,000 G right now I’m going to divide this into four pretty equal parts and make two 250 g dough balls get my.
Scraper here and if we did our job right I can kind of square this off into a little log right cut it right down the middle or I know that you all have a scale now right guys right so we’ll cut this here in half and then we’ll cut this here in half and we should have four pretty even dough balls now because we’re not doing.
Our traditional Dole ball think of maybe like rolling meatballs at this point right and if you haven’t seen my meatball recipe go to my channel because I made some fire meatballs inside that oven right there balls I ever had best meatballs if if CJ said he like those meatballs man I tell you this kid eats chicken McNuggets for a for a living so.
Do we call them that or we call them chicken no chicken fries is what I heard around here a lot that’s not me excuse me chicken fries all right so let’s take these again make a nice little ball and I’m going to show you how simple this is hey CJ did we got one of those uh inserts for the uh Blackstone dough boxes those little orange uh uh inserts.
Yeah you need some help with that could you please I got you great come on over and then once I have this done I’m going to have you grab uh I’m going to grab the plastic WRA because I don’t want you to contaminate this whole thing right contamination free zone but I’ll show you why this is great I love these inserts and I know I’ve talked about.
These in my videos before I love this as a dough tray um not as a condiment tray which you’ve probably seen so many of the griddle crew talking about that they use I love to use this as a dough tray as well um the only thing is you going have to cover them really good and you’ll see right now I’m going to take a little plastic wrap I’m going to come.
Back like this and I’m going to get oil all over everything anybody ever been to New York and see the way they make fresh mozzarella if you haven’t look at some videos I know they’re out there of people making fresh mozzarella especially maybe your favorite Delhi in New York take a ball like this and the meth method that we use is to literally.
Take a piece of dough just like this would be a little ball of mozzarella wrap this up over e come on in close wrap this over like this okay and then take the ends right here and give this a little spin okay and all of a sudden you have this perfect little dough baby put this inside the insert here because the goal is going to be go ahead make all.
The dough balls stick them in here and we’re looking to double in size so maybe 2 to 3 hours maybe not even so what I’m going to do is I’m going to let these rest and then we’re going to come right back when they’re ready and I’m going to make a pizza for you how about that stick around guys this is going to get exciting really.
Quick my dough is just about to the point that I want to get it to so it’s time to start prepping my ingredients I’m using sausage inside of the casing because sometimes at your local butcher shop or grocery store it’s not always possible to find raw Italian bulk SAU sausage you can see here in my technique I’m just using a knife and I’m pulling.
The Italian sausage out of the casing I’m going to take the Italian sausage and form it into a large Patty before going into the cast iron pan I’m going to put a little bit of oil into the bottom and then I’m going to flatten the sausage evenly into the bottom of the pan that little bit of oil that I’m adding is not so much for non-stick.
Purposes it’s just to kind of help everything spread to the edges of the pan I’m going to put this whole thing into the oven and what I’m looking for is a little bit of color on the top when you see that the edges of the Italian sausage and the top have started to turn brown that’s all we need it to go to because the idea is that I’m going to.
Cook this in the middle but I’m not trying to fully cook it I’ve made some roasted garlic olive oil and that’s what I’m using to drizzle and what’s left is this poached garlic like comit style I’m going to put this on top of the cutting board I’m going to give it a rough chop and that’s going to be perfect for going on top of this pizza now you’ll notice.
That before I start crumbling this sausage I’m actually going to blot it to remove a little bit of the excess oil because when this cools if there’s too much oil on it you’ll notice that it kind of clumps together and I’m not looking for that I’m going to put this on The Cutting Board and again I’m just going to hand crumble it once it’s cool.
Enough to touch I’m putting all my ingredients together on a cutting board so that I don’t have to keep touching things all around the kitchen again the idea is I’m trying to reduce contamination going on to this this gluten free pizza put a little flour down and remove one of your dough balls to begin stretching I’m lightly pressing.
And forming this into a Round Disc since I’m not using a regular dough that has gluten in it we’re literally just pressing out a circle notice that I’m gently tapping and pressing around this I’m going to do about a 10in pizza but depending on how big or small you like this go ahead and adjust the doughball size based on how big of a pizza you’d.
Like I’m also going to use a pastry brush I’m using a Teflon one because I feel that these are easier to clean and again reducing contamination I’m going to use this to remove some of the excess flour off of the top of the dough and then I’m going to give a light drizzle of olive oil I’m using that roasted garlic oil on top of this for a little.
Bit of extra flavor but that little bit of oil is going to help keep this really nice and golden brown on this pizza as it bakes it’s also going to prevent some of that acccess moisture from the tomato sauce for leaking in and this gluten-free crust will have a much nicer texture to it I’m going to follow this up with a light layer of pizza sauce and.
Then follow it up with some of that mozzarella that I cubed up this is low moisture mozzarella whole milk and you’re going to see how beautiful this melts on top next I’m going to add my torn sausage all over the top followed by that chopped garlic and then I’m using some of that beautiful dry Sicilian oregano on the branch if you’ve.
Never used it get yourself some because it’s a game changer here now to launch I’m gently sliding my peel underneath the pizza you’ll notice that just a little bit of dusting flow is all I need I’m using gluten-free flour for this whole process in your Blackstone pizza oven that’s set to about 600 to 650° go ahead and gently launch that.
Pizza and cook it for about 3 to 4 minutes keep an eye on it I’m looking for the edge of this to be nice and golden brown I’m looking for the bottom to be nice and baked through I’m pulling this out right now I’m going to set it onto my cutting board and I’m going to finish this with a little bit more of that Italian oregano followed by a.
Little bit of that extra roasted chopped garlic which will give me two different textures and flavors guys how easy was this and now for the moment of truth will CJ actually eat it because the whole time he’s been saying uh-uh this ain’t a real pizza and I want to show you guys how amazing this looks e come in close I want to show you something.
Real fast before I cut this look at the bottom of this crust how beautifully it baked and nice Browning that we have here and then the top the ingredients are done so beautifully I’m going to go ahead and I’m going to cut this and if you’ll notice as I’m cutting this I’m going to give this a an eight cut we’re going to call this so I’m going to make.
An X and then everywhere in between I’m going to cut another strip down can you hear the edges Cris like that crackle out of this it’s so beautiful yeah you might have made a Believer out of me I’m definitely ready to try this now the other thing that’s so cool is that if you look into the side here check this out it doesn’t look like it’s.
Gummy or rubbery it actually looks like regular pizza dough and you can see that the bubbles go all the way through from the crust to the tip now for the Moment of Truth CJ you want to come do this with me oh let’s do it bro come on bro come on in grab a slice and you tell me without me opening my mouth you tell me out of your mouth what you think of is.
This your first gluten-free pizza this is my first gluten-free pizza let’s try it man salute Salud truthfully I can’t even tell dude that’s a banging sausage pizza how simple was this dough to put together we used a few simple ingredients that you can Source at almost any grocery store let’s just.
Say it and like CJ said this is a beautiful Pizza Guys I hope I inspired you to try gluten-free pizza I can’t wait to hear if you tried this and your success stories guys I’ll talk to you soon CIA Mei
