GLUTEN-FREE PIZZA 100% HYDRATION NO-KNEAD!
👇For anyone who needs 1:1 advice on dough and management, message me on Instagram. (Davidoctor94)
This is Test #2 in my gluten-free dough series.
After the first experiment: • PIZZA SENZA GLUTINE, il mio primo TEST (im...
I decided to raise the bar: create a gluten-free pizza with 100% hydration.
A dough that seems unmanageable... until you find the right method.
What do you think if we increased it to 120% hydration?
I'll take you with me step by step: from the bowl to the oven, to the final result.
Ingredients for 2 pizzas:
300g gluten-free flour
300g water
8g yeast (variable)
8g salt
00:00 Introduction
00:50 Choosing ingredients
01:25 Kneading phase
03:10 Shaping the dough
04:25 Rolling out and seasoning
06:30 Baking
09:00 Tasting
09:10 Final thoughts
09:55 Support me
📌 Let me know in the comments what you think or if you have any questions!
🔥 More tests coming soon! Leave a comment with your questions or what you'd like to see in future videos!
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