Published 5/2023
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 1.45 GB | Duration: 1h 12m
Five kinds of gourmet-level, gluten free and vegan sourdough pizza crust.
Free Download What you'll learn
Make five different kinds of naturally gluten free & vegan sourdough pizza crust
Get tips on making and maintaining your gluten free sourdough starters
Learn 10 different vegan and flexitarian toppings to compliment the crust
Learn how to best bake your pizza in a domestic oven
See how to bake pizza in a wood fired oven
Learn 7 different pizza sauces, oils and garnishes
Requirements
Basic kitchen with an electric or gas oven, ceramic pizza stone or dutch oven, OR a wood fired oven
Description
This ground-breaking course will revolutionise the way you think about pizza, especially sourdough, especially vegan dough, and above all, especially gluten-free!*It delivers professional instruction and original recipes developed, tried and tested by The Artisan Bakery School.It teaches you to bake gourmet-level, gluten-free & vegan sourdough crust that is:Great to eatGreat to look atSuper easy to makeReally good for your health First, you get super simple instructions on how to create a gluten-free sourdough starter, and how to make it into a leaven for your dough. Fermenting the flour is the secret of what makes sourdough so healthy, and the gluten free flours we use here all have extra health benefits of their own, so it's a double-whammy.Then, print out the download of the comprehensive Course Handbook that's relevant to you. One version shows ingredients measured in grams, the other in cups and spoons. Then pick a recipe, set your leaven, measure your ingredients and just follow the very simple video instruction.Start by making a sorghum leaven to prepare the Rustic Sour Dough, using white teff, maize and almond meal. Demonstrations of Pizza Espanola and Simple Asparagus Pizza follow, with full recipes given in the Handbook. Vegan topping switches are also suggested.Next up is The Agroforester Sour Dough, made with chestnut and fava bean flours on a sorghum leaven. Pizza Promiso (vegan heaven) and Dragan's Dalmatian Pizza showcase this mild, creamy crust to perfection.The Beet-Wheat Sour Dough gives a super-healthy, beetroot and buckwheat crust that lends itself beautifully to smoked fish. Beet-Wheat Bianca &*Smoked Salmon, or*Pirates' Pizza with smoked mackerel and pomegranate seeds, both add the benefits of the Omegas in oily fish.The Hempizza Sour Dough glows with virtue; did you know that hemp flour provides all 20 amino acids, including 9 our bodies can't make themselves? Not to mention all those phytonutrients. And it just shines in simple creations like our Happy Goat Pizza or the Peasy Pizza.For the Grand Finale of the Five Doughs you'll learn the fabulous Pizza Noir Sour, a dramatic, activated-charcoal dough, (so helpful in de-toxing). If the Fig & Blue Cheese Noire doesn't bring the house down, The Red & The Black*surely will.Full instructions are given for making all the pizza sauces, oils and garnishes, so you can mix and match the recipes to suit your taste; the only limit is your imagination!And of course, you can check out the videos for our essential pro tips on baking pizza, according to your kind of oven.Get Gluten Free Sourdough Pizza and indulge yourself while eating healthy.Just click the button to Enroll!NOTE:*All the dough can be kept in the fridge for a couple days before baking. It can also be used for making bread, rolls or dough balls, so it is super-versatile.
Overview
Section 1: Introduction
Lecture 1 Welcome!
Lecture 2 A word about instant yeast
Lecture 3 Course Handbooks Here!
Section 2: Making a Sourdough Starter
Lecture 4 Starting Your Gluten Free Starters: Brown Rice, Buckwheat and Sorghum
Lecture 5 Maintaining Your Starter
Lecture 6 Making Leaven
Lecture 7 Transforming One Starter Into Another
Lecture 8 Troubleshooting Starters
Section 3: The Rustic
Lecture 9 Making the Rustic Sour Dough
Lecture 10 Pizza Espanola
Lecture 11 Simple Asparagus Pizza
Section 4: The AgroForester
Lecture 12 Making the AgroForester Dough
Lecture 13 Pizza Promiso
Lecture 14 Dragan's Dalmatian Pizza
Section 5: The Beet-Wheat
Lecture 15 Making the Beet-Wheat Dough
Lecture 16 Beet-Wheat Bianca with Smoked Salmon
Lecture 17 Pirates Pizza
Section 6: Hempizza
Lecture 18 Making the Hempizza Dough
Lecture 19 Happy Goat Pizza
Lecture 20 Peasy Pizza
Section 7: Pizza Noire
Lecture 21 Making the Charcoal Dough
Lecture 22 Fig & Blue Cheese 'Noire'
Lecture 23 The Red & The Black (Ajvar & Charcoal)
Section 8: Sauces & Garnishes
Lecture 24 Ajvar
Lecture 25 Oils & Pesto
Lecture 26 Vegan Pesto
Lecture 27 Romesco
Lecture 28 White Sauces
Lecture 29 Fresh Tomato Sauce
Lecture 30 Tinned Tomato Sauce
Lecture 31 Start Line & Finish Line
Section 9: Baking: Ovens & Techniques
Lecture 32 Check Out Four Different Types of Pizza Oven
Lecture 33 Get the Best from your Domestic Electric Oven
Lecture 34 Baking in a Wood Fired Oven
Lecture 35 NOT Playing with Fire!
Lecture 36 Tools for Baking Pizza
Section 10: Dough Balls
Lecture 37 Making and Baking Dough Balls
Lecture 38 Dips
People who have gluten allergies/sensitivities.,Anyone can benefit from this course, even if you've never baked a sourdough pizza in your life.,But there's plenty of inspiration for more experienced bakers / pizzaristas / foodies too.
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