What you'll learn
Make 5 different kinds of yeasted pizza dough: all vegan & gluten free
Concoct 7 different sorts of pizza sauce - not just tomato!
Explore 9 varieties of naturally gluten free flour.
Discover THE best way to bake your pizza, in four different kinds of oven including wood fired.
Learn just how fast, fun and 'foodie' gluten free pizza can be - then amaze your friends and family.
Gain the insights you need to let your culinary imagination run wild!
Requirements
A basic kitchen with an electric oven is enough.
A ceramic pizza stone or a cast iron pan lid are a big help.
A wood fired oven is a luxury!
This course offers value for all levels, from novice to chef.
Description
This course will revolutionise the way you think about pizza; especially gluten-free! It delivers professional instruction and original recipes developed, tried and tested by the founders of The Artisan Bakery School.It enables you to bake foodie-level, gluten-free & vegan pizza that is:HealthyBeautifulSuper FastAbsolutely Easy PeasyBefore you start, you print out the downloadable pdf 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, measure your ingredients and just follow the very simple video instruction.In the first hands-on section, you learn how to make a Rustic Pizza Dough, and how to measure up a blend to keep in a jar for whenever you want an instant 'pizza mix'. Demonstrations of Pizza Margharita and Pizza Proscuitto Crudofollow, with full recipes given in the Handbook. Vegan alternatives are also suggested.The second section shows how to make an incredibly light, golden and tender Butternut Squash Dough, using a flour blend including sorghum, plus sesame oil. Butternut Florentina and Butternut Pepperoni are the topping suggestions, both of which can be made vegan.Next up is a super-healthy, beetroot and quinoa Purple Queen Dough. Bake it two ways: Auber Genie (baby eggplant) and Spanish Fennel.In the fourth section, you'll discover the benefits of red lentil flour; low GI, high protein & fibre, great for potassium and iron. You'll also discover how to make a Red Lentil Dough that has super lightness and structure and a secret ingredient along with its gorgeous colour. Try it as a Woodlander Pizza (think mushroom selection) or a Super Hot (vegan) PepperoniLast but not least of the Five Doughs is the fabulous Pizza Noire, a showstopping charcoal dough, which makes a dramatic foil to Rosemary & Potato or Funky Funghi Pizza.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.Ready to roll up your sleeves and get mixing?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.Check out the store cupboard list in the free preview to see what kinds of ingredients we use.
Overview
Section 1: Introduction
Lecture 1 Introduction
Section 2: Pickle Jar Pizza
Lecture 2 Making the Rustic Dough
Lecture 3 Rustic Margherita Pizza
Lecture 4 Prosciutto Crudo Pizza
Section 3: Butternut Squash Pizza
Lecture 5 Making the Butternut Squash Pizza Dough
Lecture 6 Butternut Florentina Pizza
Lecture 7 Butternut Pepperoni Pizza
Section 4: Purple Queen Pizza
Lecture 8 Making the Purple Queen Dough
Lecture 9 Spanish Fennel Pizza
Lecture 10 Auber Genie Pizza
Section 5: Red Lentil Pizza
Lecture 11 Making the Red Lentil Pizza Dough
Lecture 12 Woodland Pizza
Lecture 13 "Super Hot" Pizza
Section 6: Pizza Noire
Lecture 14 Making the Pizza Noire Dough
Lecture 15 Potato & Rosemary Pizza
Lecture 16 Funky Funghi Pizza
Section 7: Pizza Sauces
Lecture 17 Ajvar
Lecture 18 Oils & Pesto
Lecture 19 Vegan Pesto
Lecture 20 Romesco
Lecture 21 White sauces
Lecture 22 Fresh Tomato Sauce
Lecture 23 Tinned Tomato Sauce
Lecture 24 Start Line & Finish Line
Section 8: Baking: Ovens & Techniques
Lecture 25 Check Out Four Different Types of Pizza Oven
Lecture 26 Get the Best from your Domestic Electric Oven
Lecture 27 Baking in a Wood Fired Oven
Lecture 28 Be Safe: Don't Play with Fire!
Lecture 29 Tools for Baking Pizza
Section 9: Dough Balls
Lecture 30 Dough Balls
Lecture 31 Dips
Pizza lovers of all sorts.,People with gluten allergies / sensitivities.,Vegans: all the doughs are vegan as well as GF, and the toppings can all be modified to suit.,Foodies interested in original pizza recipes.,Anyone wishing to build more nutrition into their diet.


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