GLUTEN-FREE PIZZA DOUGH RECIPE — OONI USA
Provided by: Chris Cowan
Total time: 2 hours 26 minutes
Prep time: 2 hours 25 minutes
Cook time: 1 minutes
|19oz (540g) Caputo Fioreglut Gluten Free Flour|
|15.1oz (430g) warm water|
|0.6oz (17g) salt|
|0.3oz (10g) instant dried yeast*|
|0.53oz (15g) olive oil*Note that some dried yeasts contain gluten, so be sure to check the ingredients.|
- Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt, yeast and olive oil into the warm water.
- If mixing by hand:Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until the dough comes together in a ball. Turn onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and well combined, and the dough ball is smooth and shiny. It’s important to note that dough that uses regular flour would be stretchy after kneading due to the gluten proteins strengthening during the kneading process. However, gluten-free flour will perform differently due to the absence of protein in the flour. Return the dough to the bowl. Cover with plastic wrap (cling film) and leave to rise in a warm place for 1-2 hours.If using a mixer:Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing at the same speed for 5-10 minutes, or until the dough is firm and combined. Cover the dough with plastic wrap (cling film) and leave to rise in a warm place for 1-2 hours.
- When the dough has roughly doubled in size, divide it into 4 or 3 equal portions each weighing 8.8/11.6oz (250/330 grams). The dough may collapse at this stage, but don’t panic – this is normal at this point.
- In a well-floured, airtight tray, leave the dough portions to rise for a minimum of one hour and up to a maximum of five hours, or until the dough balls have doubled in size.
- To shape each piece of dough into a pizza base, place the first dough portion onto a well-floured pizza peel. Gluten-free pizza dough is much more delicate than conventional pizza dough, so handle the dough carefully to avoid tearing it. Press down into the dough using your fingers to flatten and spread the dough into a base, making sure not to press into the very edge of the dough so that a thicker crust can form once it cooks. You can also gently stretch the dough sideways by pressing your palms on either side of the dough and slowly pulling your hands away from each other. Take care not to tear the dough.
- When the base is stretched out to a thickness of a ¼ inch (5mm), pick up the pizza peel and give it a gentle shake to ensure the base is not sticking to the peel before you start adding the toppings. Follow our 10 Tips for Launching the Perfect Pizza to avoid dough sticking to the peel.
- Fire up your Ooni pizza oven. Aim for 842˚F (450˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
- Launch the pizza into the oven, turning it every 20-25 seconds to ensure it cooks evenly.The gluten-free dough crust may appear to be cooked before it actually is due to the color the crust develops as it cooks, so don’t be afraid to bake the pizza a little longer. The base may also burn a little on the edges as it cooks through; simply dust those little burnt spots off after cooking.
- Enjoy and share with all your gluten-free pizza-loving friends!
THE PERFECT FLAME-COOKED STEAK RECIPE — OONI USA
- When we say perfect, we mean it. The extreme heat from Ooni pizza ovens provides the ideal cook for a juicy, tender, and succulent steak. With the Ooni Dual Sided Grizzler Plate, you can cook multiple steaks at a time – using the grizzler ribs to create those picture perfect sear marks. Simple but effective. You’ll thank us later!
EquipmentCast Iron Dual Sided Grizzler plateMeat thermometer
Ingredients2 Thick cut prime steaks (roughly 8-12oz per steak)2 tsp olive oilSalt and pepper, to tasteYour favorite steak rub, to taste2 tbsp butter
MethodBefore you’re ready to cook, allow the steaks to come up to room temperature. This ensures a clean, even cook throughout.
Next, season your steak by gently patting the salt and pepper into the meat with a little olive oil.
Fire up your Ooni pizza oven. Aim for 932°F (500°C) on the stone baking board inside. You can check the temperature of your oven quickly and easily using the Ooni Infrared Thermometer. The super high temperature is vital to achieve the perfect steak. Why? It allows important chemical reactions to take place, caramelizing the fats and sugars and ensuring a rich and succulent cut.
Place your seasoned cast iron Dual Sided Grizzler Plate in the oven to preheat. After 10 minutes, remove the plate. Using tongs, carefully lay your steaks across the grizzler ribs.
Put the plate back in the oven. For a 20mm cut steak, cook for around 90 seconds on each side. Flip and rotate the steak to ensure an even heat distribution in the hotter zones of the oven.
Using a meat thermometer, check the temperature inside your steak. For rare, aim for 125°F (52°C). For medium rare, aim for 135°F (57°C). You can use increments of 10°F for increasing levels of doneness.
Once cooked to your desired level, remove the Dual Sided Grizzler Plate and transfer the steaks to a wooden cutting board. Add a knob of butter, cover with aluminum foil, and let the meat rest for roughly the time it took to cook. This allows the juices to settle evenly, ensuring full flavor with every bite.
Finally, serve. For maximum tenderness, slice across the grain of the steak with a sharp knife.
GLUTEN-FREE CAULIFLOWER PIZZA CRUST RECIPE — OONI USA
Provided by: Chris Cowan
Total time: 35 minutes
Prep time: 30 minutes
Cook time: 5 minutes
|5.3oz (150g) cauliflower florets|
|1 egg, beaten|
|3oz (85g) grated Parmesan |
|3oz (85g) grated mozzarella|
|½ tbsp garlic powder|
|¼ tsp dried oregano|
|½ tbsp Italian seasoning (Basil, Red Bell Pepper, Marjoram, Thyme, Rosemary, Sage, Parsley)|
|2 tbsp olive oil|
|Salt and pepper to taste|
|2.8oz (80g) Caputo Fioreglut Gluten Free Flour|
|3 tbsp (45g) Classic Pizza Sauce|
|2oz (60g) mozzarella|
|Basil leaves to taste|
- Using the food processor or box grater, grate the cauliflower into a fine, rice-like texture.
- Place the cauliflower in a heat-proof container and cover loosely with a lid. Microwave for 5 minutes, or until the grated cauliflower rice has softened. Leave to cool.
- Once cool, transfer the cauliflower rice into the nut milk bag and squeeze over the sink to drain out as much moisture as possible. Try to remove as much liquid as you can, as this will prevent the crust from becoming soggy.
- Fire up your Ooni pizza oven. Aim for 752˚F (400˚C) on the stone baking board inside. If cooking with Ooni Pro, use the pizza door; if cooking with any other Ooni pizza oven, keep the door off. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
- In a bowl, combine the mozzarella, parmesan, olive oil, egg and herbs and season to taste with salt and pepper. Mix well to combine. Add the cauliflower and mix together until well combined. Dust over the gluten-free flour to distribute it evenly, and knead the mixture until all the flour has been absorbed. Form into a ball, then divide the mixture in half and shape into two balls.
- Drizzle a little olive oil into your skillet and line the base with a circle of baking parchment – it should fit the base perfectly with no excess parchment coming up around the sides, as this can catch alight under the intense heat of the oven.
- Place a dough ball in the center of the skillet. Press into the dough carefully to push it outwards and fill the base of the pan. Note that the texture will feel very different to a regular pizza dough – it should feel grainy and will not feel elastic, so be sure to do this gently. Aim for a ¼ inch (5mm) thickness, with the edge of the dough base reaching very close to the edge of the pan. Use your fingers to mend any tears around the edge of the base by smoothing them over.
- Place the skillet in the center of the oven and reduce the flame to a minimum – if you’re cooking with gas, turn the dial right down the lowest setting. Cook for 5 minutes, turning every minute or so to ensure an even cook.
- Once the base turns a light golden color and is crispy around the edges, remove the skillet from the oven and add the pizza sauce and mozzarella. Be careful not to overload the pizza with toppings – the base is delicate, so keep the ingredients light!
- Place the skillet back in the oven and cook the pizza for a further 3 minutes, or until the mozzarella has melted, again turning the skillet regularly to cook it evenly.
- Once cooked, remove the skillet and use the turner to carefully lift the pizza onto a cooling rack for 1 minute. This allows any excess moisture to escape which helps the crust to stay crispy and firm up before slicing.
- Transfer to a serving board while still warm, slice it up and marvel in the low carb, gluten free goodness!
- Repeat for the second ball of dough, or store in the fridge in an airtight container.