The world’s first pizza made from wheat flour and a gluten-less crust can now be yours.
The idea came from Marco Island restaurant owner and pizza-making guru, David McPherson.
He created the pizza with his own dough, using a special dough-making technique that uses water-soaked, gluten free wheat flour to create the crust.
“I wanted a pizza that would be great to eat at the end of the day,” he told the BBC.
It was his first attempt at gluten-Free Pizza.
The dough was made using an old method used in the 1950s and 60s, using flour that had been left in the oven to cool down before baking. “
But the next time you make gluten- Free Pizza, you’ll be able to use it.”
The dough was made using an old method used in the 1950s and 60s, using flour that had been left in the oven to cool down before baking.
It took three years to make, but the dough was so good it was ready to go the following year.
The crust was made from a mix of the flour and the water-drenched dough, then it was sprayed with a gluten free flour to give the pizza its signature texture.
You can see the original dough in action here.
McPhersons own company, Marco Isle, has been making pizzas since 2010.
His pizza-makers are a little different to the usual pizzerias.
They use a technique called “pizza-making with flour”.
In this technique, dough is dipped in a liquid and then baked in a heatproof oven for about 20 minutes.
“The whole process is quite different from any other dough-mixing you might be doing in your kitchen,” he said.
That’s why the temperature in this process is much lower than normal pizza-making, and that’s because you can actually see the flour’s temperature at the same time as the dough’s temperature.” “
When it gets baked, it’s really important to bake it in the same temperature range.
That’s why the temperature in this process is much lower than normal pizza-making, and that’s because you can actually see the flour’s temperature at the same time as the dough’s temperature.”
To achieve a dough with a slightly thinner crust, the dough is coated in flour for about a day.
This is what gives it the right texture.
“We use a special process where we dip the dough in a mixture of the water and the flour to keep it soft, then we use this to get a very light and fluffy crust,” he explained.
“After that, we use the dough to shape the dough into a very thin crust, which makes it much easier to shape it into a crust that is the right thickness to go around the pizza.”
“We’ve never made a pizza before with a dough like this, so we don’t know what it’s going to look like.
But we know it’s great because we can now make it in our kitchen.”
To make the crust, McPhesons used a mixture that he says is about 70 per cent wheat flour.
He then added in about a quarter of a teaspoon of the “powdered” gluten to make the dough.
The other ingredients were all gluten free.
“For the gluten- free flour, we used a mix that has a combination of the flours from our bakery and the flour from an Italian bakery that we have,” he continued.
That flour has been made into a dough by adding in some of the moisture that we get from the baking process.” “
This is the dough that is going to be baked into the pizza.
That flour has been made into a dough by adding in some of the moisture that we get from the baking process.”
The result is a crust with a soft, soft interior, which gives the pizza a chewy texture.
The texture was so great that he said the crust was “just the icing on the cake”.
It was the result of adding the right amount of flour and water to the dough, and using a process called “spreading” that was done on the outside to allow the water to penetrate the dough and get to the inside.
The dough’s texture was “perfectly firm and stretchy”.
The best part?
The pizza came out perfectly chewy.
“You can see it on the table right now,” McPheysons said.
You’re going to need to be really patient.
The dough will take three to four months to come together and make a crust, but you can take a break from the crust for a while to let the crust set.
Once the crust has set, you can slice the crust in half and make the cheese sauce.
You’ll need a small bowl for this.
To make cheese sauce, McHesons uses flour from his kitchen, and the rest of the dough comes from a pizza shop.
You could use whatever type of flour you like.
“Our recipe is gluten free, so you can use wheat flour, rye flour, or even flour from an Australian bakery,” he added.
You might need to adjust the ratio of