Pizza senza glutine: l’impasto di Sara Palmieri


Good morning everyone. I’m Sara
Palmieri, the gluten-free pizza maker in 10 Diego Vitagliano in Bagnoli, Naples.
Today I’ll show you how to make a true Neapolitan pizza in a
gluten-free version. To make my gluten free dough, I’m using 500 gr fresh
water at room temperature, 600 gr of Fioreglut Molino Caputo flour,
15 gr salt, 1,5 gr yeast and 5 gr extra virgin olive oil.
Let’s start by making my dough. Let’s melt
our piece of yeast inside the water. We can use both
fresh brewer’s yeast or dried brewer’s yeast, if using dried yeast we’ll add half the weight
compared to the fresh one. Once the yeast is melt,
we’ll start adding flour in our bowl. I’m gradually adding it
so I can dilute all the clumps. It’s a dough
that can, of course, be made with the help of an
industrial machine, as well, or at home with a small stand mixer. I prefer
to always make it by hand, so I can feel the right
consistency of the dough. Let’s add some more flour, and when
we get to around half the dose, we’ll also add salt. It should always be added
separately from the yeast, just as in a traditional dough. Let’s go on
adding flour. The gluten-free dough is a more delicate dough, so
you have to be patient and work it more gently, so to incorporate
well the water and flour. As you can notice,
I’m kind of pressing it, so to eliminate all the clumps and
create an homogeneous dough. I’m gradually adding all the flour.
The final phase of the dough is a bit more delicate,
as it starts getting consistency and we have to work it with
a little bit more strenght, for a little more time, exactly
to avoid the formation of clumps. As you can see, I’m adding
the flour little by little. This is, of course, my kneading method –
it’s not a rule for the gluten-free option. It simply comes
from my working experience. As you can see, I’m pressing it a little more
so I can eliminate all the clumps inside the dough. The mixture is
researched, so we’re not adding thickeners of sugars for the colour.
We’re simply working it as a Neapolitan dough:
water, flour, salt, yeast. We’re almost done with the
kneading phase inside the bowl, we’re moving it in a moment
on the counter to finish our kneading. In the final phase, we’ll help ourselves
with a bit of extra virgin olive oil so the dough doesn’t stick too much both on the
counter and on the hands of the pizzaiolo working it. Once we move the dough on the
counter, we’re sprinkling it with oil and finish with the cutting phase.
This is obviously a dough that can be easily made at home.
As you saw, it’s very simple to make. If you like,
at home you can also use a fork or a whisk, so you prevent
the dough from sticking too much on your hands. As you saw, I’m quickly
working it on the counter, then I’m proceeding with the cutting. We’ll create
a loaf of around 290 gr, this is obviously to create a
Neapolitan pizza. When you’re making tray pizzas, focaccia breads or else, you can
make bigger or smaller loaves, to your liking. After checking the weight of the loaf,
we’re rolling it lightly, making a kind of rotation and pressure
at the same time. The gluten-free dough can’t obviously be closed
just like a normal dough, as being it
without a gluten net we can’t work it until firm. We’re just closing it
in this way so that after 36 hours of rising in the fridge,
the dough is already shaped in the most suitable way to spread it out.
We’re now covering it with film and moving it to the fridge for 36 hours.
After 36 hours, the dough will be ready to be worked. We’re now covering our loaf with film, placing it in the center. Let’s roll it twice, cut and
close it like a pack. This is our loaf that is going in the fridge
for 36 hours of rising and leavening. This is our dough after 36 hours in the fridge. We’ll now roll it out
and you’ll see the final result after baking it in the oven.
We’ll spray on the counter some Fior di Riso flour that will help us while
spreading. We’re using this flour, avoiding other types of flour, as it has a very
specific consistency, meaning a part that is grounded mixed
with a more coarse part. This will prevent the flour from sticking
excessively on our dough. I’ll start by pressing it, starting
from the center to the outer part of the dough.
It has to be a very delicate operation, done with some patience, as the
gluten-free dough doesn’t have any gluten net, so it tends to fall
apart and doesn’t stay uniform. We have to proceed very very
slowly. We’re going to bake soon our pizza in a Neapolitan oven, meaning
an oven that reaches 430°C. Of course, the same operation
can be done in the oven at home, meaning an electric oven brought
to the maximum temperature, around 230-250°C. There’s gonna be
a small difference on the visual side, but the taste will be the same in both
products. Using a spatula, we’re removing the excessive flour.
Once we obtain the diameter we prefer, I’m usually
around 31-32 cms diameter, I’m brushing some oil on the border.
I’m always using extravirgin olive oil so that
the rice flour that is stuck in excess on the dough is
removed completely, so in the mouth we won’t get any unpleasant
taste of burnt flour. Once this operation is done,
we’re topping it with a simple bufalina, so we’re keeping it classic and
Neapolitan. Let’s add a spoonful and a half of hand-pressed San Marzano tomato, grated Parmesan cheese, some
basil leaf in pieces, and our buffalo mozzarella from Campania. We’re ready to put it in the oven. I usually make use of a completely
holed peel, so to remove the excessive flour sticking
under our dough when spreading it. I’m giving it some
more pokes on the oven to remove all of the flour, then I’m putting it in the
oven. From now on, we’re working it like a classic Neapolitan pizza, so it stays
in the oven for about 90 seconds. We’re talking about a contemporary
Neapolitan pizza, that needs to dry for a little longer time. And here’s our gluten free bufalina, done!
We’re finishing it with some basil leaves and extravirigin olive oil. Here’s our pizza, finally ready.
I hope my advice will be useful to make a lovely gluten free
pizza at home, as well!

57 comments on “Pizza senza glutine: l’impasto di Sara Palmieri”

  1. Assia Asie says:

    Merci from ALGERIA 👍

  2. Dario Prina says:

    no

  3. Desk3r says:

    Bella pizza

  4. Giovanni Storti says:

    Era ora un bel video per quei poveri celiaci.

  5. MARCIO says:

    Pizza linda!

  6. Vittorio Abate says:

    Brava👍👍

  7. Rosa Aimè says:

    Salve. Chiedo venia. Ma quanto costa 1 kg di questa farina? 'Nu capitale!!?? Ho visto i prezzi in web… e non vi sembra un po' esagerato che i produttori/mulini speculino cosi' tanto sulle problematiche di salute dei malcapitati…? Gia' dovendo comprare le farine, diciamo, storiche come la Schär siamo sui €5 al kg… chiaro che la pizza non te la mangi tutti i giorni…pero'…piu' stiamo e piu' mi sembra solo una colossale mercificazione dei problemi altrui. Si', i prezzi sono aumentati perche' e' entrata nella testa della gente comune, e che non ha il problema dell'intolleranza la glutine, che mangiare glutenfree sia piu' salutare comunque. Ma cosi' si colpisce proprio chi ha la celiachia !! Invece di calmierare i prezzi e ed essere contenti che il prodotto=miscela prodotta si venda di piu', questi che fanno aumentano i prezzi perche' c'e' piu' richiesta !!… Ma va'… Quanto si paga poi una pizza con questa farina?

  8. Albezago zuzu says:

    Troppo fumo nel forno

  9. Yellowness says:

    Wow pizza and the girl vibes

  10. Giuseppe Ocello says:

    Che artista! 👏🏻

  11. Ben Antonio Guido says:

    brava Sara ! complimenti ! ottima pizza senza glutine.

  12. freedomis4all says:

    Just to warn, there is "gluten-free wheat starch" in the flour mix she use, which will contains traces of gluten, just as decaffeinated coffee will always contain traces of cafeine. For gluten intolerants, it might be good enough, but for those with celiac disease, I would test how you react before using it as part of the diet.

  13. stevejabo says:

    Bella, mi piace

  14. tonynART says:

    bravissima davvero!! Grazie per questa ricetta Sara!! 😉

  15. writereducator says:

    83% hydration?

  16. Marcos Oliveira says:

    🙇‍♂️👍👏Grazie mia cara, bravissima!!! Top Top Top Top 🌹🌹🙇‍♂️

  17. Enrico Di Roberti says:

    Fenomenale Sara

  18. Loretta Orini says:

    Bravissima la cuoca, ottima tecnica, ma… basta con questa demonizzazione del glutine! I celiaci sono meno dell'1% della popolazione italiana, e rispetto pienamente chi lo è, perchè è una patologia molto limitante, ma gli altri… siamo cresciuti con le pastine glutinate, dove il glutine lo aggiungevano di proposito perchè faceva bene, e ora sono diventati tutti intolleranti al glutine. Ma non esiste l'intolleranza al glutine: o sei celiaco, o non lo sei. Non ci sono vie di mezzo. Quindi viva il glutine, nonostante l'industria del cibo ce lo abbia dipinto come la peste del 2000 solo per poter vendere prodotti a un prezzo esorbitante che, altrimenti, sarebbero stati di nicchia (basti vedere che schifo di ingredienti ci sono nei biscotti per celiaci!). Industriali razzisti!!!

  19. Jorge melo de souza says:

    Bravo!!!

  20. Pier Paolo says:

    Bravissima. Posso solo chiedere come mai le palline poi vanno messe nella pellicola?

  21. Luca Ambrosino says:

    Sei brava e spieghi molto bene su una cosa non la penso come te… una bufala che sia celiaca o normale il parmigiano non c'entra nulla rovini tutto il sapore della bufala questo e un pensiero per come la penso io per il resto nulla da dirti anzi…

  22. Jan Michael Vincent says:

    Started making it, had a breakdown. Bon Appetit

  23. World of cyrille says:

    Glove for pizza…….. 🤣

  24. Pamela Scaramucci says:

    Complimenti bellissima !! Una domanda dopo il riposo in frigo si passa subito alla stesura ?

  25. raffa ella says:

    Hai spiegato tutto alla perfezione ☺️ proverò a casa …magari ci faccio anke del pane

  26. Lancia Delta III 1.8 Di Turbo Jet says:

    Woman in kitchen is A bad idea… Leave make pizza douch for man… XD

  27. Christian Farina says:

    "gluten-free", come se non esistessero le parole 'senza glutine' in italiano. Siamo proprio esterofili.

  28. Pgr600+ says:

    Bravissima!

  29. Rico Elle says:

    Per me poteva venire meglio, di napoletano ha ben poco

  30. Diogo Custódio says:

    Belíssima pizza!!

  31. Il Celiamico says:

    Beh ottima per la pizza napoletana!

  32. Giancarlo Fermarika says:

    Bravo👍👍

  33. MrQuagmire26 says:

    Looks very convincing for being a gluten-free pizza. Prefer the gluten-free pizza, but this looks like it could be worth eating if served somewhere.

  34. Dtrollmancan says:

    Im sad for you Italia, the American WOKE is infected you 🙁

  35. Amr شكرا جزيلا says:

    طيب شعرك حلو اوى ليه قصتية القصه الزعرة الرجالى دى استغلى جمالك صح ارجوكى وشغلك حلو اوى بالتوفيق

  36. Althea Giordanofficial says:

    Grazie,per la spiegazione

  37. senza glutine junior says:

    Che buona😋 Bravissima

  38. fabrizio di salvo says:

    BRAVA SARA. FINALMENTE UNA LAVORAZIONE DELLA PIZZA DAVVERO DI ALTO LIVELLO…E NON A CASO IL RISULTATO E' TALE. SEI STATA L'UNICA A LAVORARE L'IMPASTO COME SI DEVE…IN GIRO TANTI PSEUDO MAESTRI…QUESTA è FATTA DAVVERO ALLA PERFEZIONE. COMPLIMENTI!

  39. Łagodna Wścieklizna says:

    She's so beautyful.

  40. Luisa Belliato says:

    Bravissima

  41. Andrea Robustelli says:

    Dove ha la pizzeria?

  42. francesco brigante says:

    ECCEZIONALE!!!!!! grazieeee

  43. Gilberto Sartorel says:

    Complimenti a Sara Palmieri. Io la pizza senza glutine la faccio in casa da anni ed ammetto che mi viene discretamente bene, ma qui ho visto qualcosa di interessante, non ho mai fatto la maturazione in frigo (quindi 4 gradi?) per 36 ore. l'idea mi alletta e farò l'esperimento.

  44. guiseppe caccioppoli says:

    bravissima top top

  45. Chicago_G3 says:

    Best GF pizza video on the internet's. Belisima! Bon Giorno!

  46. Debora Conti says:

    Buonasera una domanda io che sono intollerante al lievito come posso fare ? E quale farina e più indicata x fare la pizza? Grazie

  47. Fábio Moita says:

    Fantástica 👏👏👏👏

  48. Łagodna Wścieklizna says:

    I'm losing my head for a real Italian pizza!

  49. IL Boassa says:

    che brava.

  50. urito18 says:

    Scussi lei, ma, la fiordeglut ha 1% di proteine, quindi 1.5 gr di lievito per 600 gr di farina hidratata al 70-80% mi sembra un po troppo. Comunque esteticamente non e male, pero dubito il sappore di quela pizza sia veramente buono.

  51. Miss- Stress says:

    Scusa non ho capito dove posso comprare questa farina grazie innanticipo

  52. John Doe says:

    me llamo luca

  53. La Trattoría Almería says:

    Complimenti davvero. Grande pizzaiola e migliore professoressa.
    Credi che si possa ottenere un risultato accettabile anche dopo la congelazione della pagnotta? Nel caso, suggerisci qualche accorgimento?
    Credi che aggiungendo un po' di xantano migliorerebbe l'elasticità e coesione?
    Grazie per questo video.

  54. Chiara Monopoli says:

    Spiegazione perfetta! Grazie 🍕

  55. CN1919 says:

    Perché il parmigiano?

  56. CN1919 says:

    Ma il tempo di cottura quant’è???

  57. Gianluca De Feudis says:

    Ma per chi non ha il forno a legna non cambia niente?

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