Gluten Free Dough with Chef Leo | Blackstone Pizza Oven

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining stretch.

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

bell peppers

🥗Healthier: zucchini

💰Cheaper: frozen mixed peppers

Zucchini adds moisture and is often cheaper.

Add 400 g of water to the mixing bowl.

Add 13 g of sea salt into the water.

Add the yeast into the water with the salt.

Mix the water, salt, and yeast together briefly.

Add 500 g of gluten-free flour mix into the bowl.

Mix on low speed to combine the ingredients, then increase to second speed for about 5 minutes until it resembles a batter.

After 5 minutes, reduce to first speed and add 17 g of olive oil.

Mix for an additional 2 minutes on first speed.

Prepare a clean work surface with plastic wrap to avoid cross-contamination.

Add olive oil to the work surface to prevent sticking.

Scrape the dough from the mixing bowl onto the oiled surface.

Divide the dough into four equal parts, shaping them into balls of about 250 g each.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens