The Ultimate Gluten-Free Pizza | Slow Fermented Crust, Homemade Sauce & Fresh Mozzarella скачать в хорошем качестве

The Ultimate Gluten-Free Pizza | Slow Fermented Crust, Homemade Sauce & Fresh Mozzarella

In today’s video, we’re making a gluten-free pizza — one with a crust that’s crisp on the outside, perfect chew in the middle, and strong enough to hold all your favorite toppings. We’ll start from scratch, mixing and shaping the gluten-free dough, then top it with my homemade tomato sauce, creamy fresh mozzarella, Parmigiano Reggiano, and fragrant fresh basil. It’s simple, delicious, and proof that gluten-free pizza can compete with, and even better than, traditional crusts. Along the way, I’ll explain why each step matters — from hydration and resting to baking temperature — so you understand how to get that perfect crust every time. You’ll learn: How to make a gluten-free pizza crust that’s light, crisp, and chewy Fermenting overnight is best for gluten free dough too Par baking the crust is key How to build balanced flavor with sauce, cheese, and herbs Tips for achieving perfect browning (even without a pizza oven!) This recipe is 100% gluten-free, endlessly customizable, and guaranteed to make your kitchen smell amazing. Try it out and tell me what toppings you’d add next — maybe we’ll test your ideas in a future video! Ingredients: 1 7/8 cups (277 g) gluten free flour mix 1/2 cup (70 g) sweet cassava starch 1 tsp salt 3/4 cup warm water 1 Tbsp sugar 1 tsp dry yeast 1 tsp white vinegar 1 egg 2 Tbsp olive oil (plus more for working the dough) #GlutenFreePizza #GlutenFreeCooking #PizzaRecipe #CookingScience #HomemadePizza #PizzaSauce #RecipeImprovement #HomeCooking #foodscience 00:00 Introduction 00:14 Making the Dough 01:57 Prove Me Twice 3:03 Shaping and par baking 5:00 Decorating and second bake 6:09 Final Touches 6:53 Taste Test