GLUTEN FREE FOCACCIA PIZZA (EPISODE 6) sound effects free download

By adashofmegnut

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2 months ago

90 seconds

adashofmegnut Sound Effects

About GLUTEN-FREE FOCACCIA PIZZA (EPISODE 6) Mp3 Sound Effect

GLUTEN-FREE FOCACCIA PIZZA (EPISODE 6) Crispy bottom crust, melty cheese, pepperoni and a hot honey drizzle? Say less. This is episode 6 of my gluten-free focaccia series–and it might be my favorite one yet. Save this recipe to come back to it later! Full tips (and printable recipe card) for this gluten-free focaccia pizza are on my site (link in profile): https://www.adashofmegnut.com/focaccia-pizza/ ⚠️ Note: This recipe requires Caputo Fioreglut Gluten-Free Flour. It contains gluten-free wheat starch — completely safe for those with celiac disease (like me!), but NOT safe for anyone with a wheat allergy. For the Dough: ▪️ 520 grams Caputo Fioreglut gluten-free flour (about 4 cups) - NO SUBSTITUTIONS ▪️ 12 grams instant yeast (about 4 teaspoons) ▪️ 12.5 grams granulated sugar (1 tablespoon) ▪️ 12 grams kosher salt (2 teaspoons) ▪️ 480 grams warm water (2 cups, 120–130°F) ▪️ 42 grams olive oil (3 tablespoons), plus more for pan and topping For the Ricotta Mixture: ▪️ 1 cup whole milk ricotta (8 ounces / 225 grams) ▪️ ½ tablespoon olive oil (7 grams) ▪️ ½ teaspoon kosher salt (3 grams) ▪️ ½ teaspoon dried oregano (1 gram) ▪️ ¼ teaspoon red pepper flakes (adjust based on how spicy you like it) For the Toppings: ▪️ 14 ounces pizza sauce (397 grams) ▪️ 3 cups shredded low-moisture mozzarella (12 ounces / 340 grams total – 2 cups before adding the pepperoni, 1 cup after) ▪️ 20–30 slices pepperoni (2 ounces / 58 grams) ▪️ ¼ cup freshly grated parmesan (1 ounce / 28 grams) ▪️ Flaky sea salt, I used Maldon salt - about ½ teaspoon ▪️ Red pepper flakes, ⅛ teaspoon to ¼ teaspoon depending on how spicy you like it ▪️ Fresh basil leaves - 10-20 leaves, ripped up ▪️ 1-2 tablespoons hot honey DIRECTIONS: ▪️Make the Dough: In the bowl of a stand mixer fitted with the paddle attachment, whisk together Caputo gluten-free flour, instant yeast, sugar, and salt. Add warm water and olive oil. ▪️Mix on medium speed for 4 minutes until smooth, sticky, and well combined. ▪️ Prepare the Pan: Line a 13x18-inch half sheet pan with parchment paper and grease with 2 tablespoons of olive oil. While I don’t always use parchment paper for my focaccia recipes, I highly recommend it on this pizza focaccia so it can easily come off the pan. ▪️ Shape Dough: Transfer the dough to the pan and, with oiled hands, gently spread it out into an even layer. It might not reach the edges yet—just get it as even as you can without tearing. ▪️ Let It Rise: Cover the pan with plastic wrap or a clean towel and let rise in a warm spot for 1 to 1.5 hours, until puffy and doubled in size. ▪️ Preheat and Parbake: Preheat the oven to 475°F. Once the dough has risen, drizzle with about 1 tablespoon of olive oil, dimple the surface using your fingertips, and sprinkle with about ½ teaspoon each of flaky sea salt and dried oregano. ▪️ Parbake: Parbake the dough (without toppings) for 15 minutes, until the top is set and the bottom begins to turn golden. ▪️Mix the Ricotta Topping: In a small bowl, stir together ricotta, olive oil, salt, oregano, and red pepper flakes. Set aside. ▪️ Build the Pizza: Spread pizza sauce evenly over the parbaked crust. Sprinkle 2 cups of mozzarella over the sauce. Add the pepperoni slices in an even layer. Top with the remaining 1 cup of mozzarella. Spoon the ricotta mixture in dollops over the top. Finish with freshly grated parmesan. ▪️ Final Bake: Return to the oven and bake at 475°F for 10 to 13 minutes, or until the cheese is melted and bubbling, the edges are crisp, and the bottom is deeply golden. ▪️ Finish and Serve: Drizzle with hot honey and top with flaky sea salt, fresh basil, red pepper flakes, and more parmesan if you like. Slice and enjoy! #focaccia #glutenfreefocaccia #glutenfreebread
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