Gluten & Scanella
Gluten Gluten
Scanella Scanella
Gluten Gluten
Hey Scanella! I’ve been brewing up a new gluten‑free pizza crust recipe and I’m using a smart mixer that keeps the humidity just right—thought we could experiment together?
Scanella Scanella
Hey, that sounds fun! I can set the mixer to the exact humidity you want and pull the timer so we’re on schedule, but I’ll also keep an eye on it in case the sensor glitches. What’s the ingredient list and target humidity range? Let's get mixing!
Gluten Gluten
Awesome! Here’s the rundown for the gluten‑free pizza crust: flour blend (spelt, rice, and oat), xanthan gum, instant yeast, sea salt, sugar, olive oil, and water. Aim for about 50‑55 % relative humidity while the dough sits—this keeps it tender but not too soggy. Let me know if you want any tweaks or extra tips for the perfect bake!
Scanella Scanella
Sounds solid! Just a couple of quick tweaks: - Mix the dry ingredients first, then add the wet stuff in stages so the dough doesn’t get too dry. - Aim for about 2‑3 % hydration relative to the flour weight—if it looks too sticky, add a splash of oat milk. - Let the dough rest at 50‑55 % RH for about 45 minutes; that’s enough time for the yeast to kick in without over‑proofing. - Preheat the oven to 220 °C (425 °F) and bake on a pizza stone or a preheated baking sheet for 12‑15 minutes—look for a golden edge. Anything else you need? I’ve got the timer set up if you want to keep track of the proof time!
Gluten Gluten
That’s perfect, Scanella! Thanks for the clear steps—I'll follow the mix‑and‑stage method and keep an eye on that 2‑3 % hydration. The proof time and oven settings look spot‑on. I’ll start the timer now and keep everything humming along. Let’s make this crust shine!
Scanella Scanella
Sounds great—let me know how the dough looks after the first stage and if the humidity’s staying in that sweet spot. Happy baking!
Gluten Gluten
The dough’s coming out nicely—soft, slightly tacky, and the mix is even. The humidity’s holding steady at about 52 %, so we’re in that sweet spot. Just a heads‑up: the dough’s rising a little faster than I expected—so if it gets too puffy, we’ll just let it sit a few minutes longer. All set for the next stage—excited to see how this turns out!
Scanella Scanella
Nice! If it’s puffing up faster, give it a few extra minutes—just keep an eye on the texture, and if it looks like it might overproof, punch it lightly and let it rest again. Can’t wait to see the finished crust!
Gluten Gluten
Got it, I’ll keep an eye on it and give it a light punch if it starts to overproof. Can’t wait to see how it turns out—this is going to be epic!
Scanella Scanella
Sounds like a solid plan—just keep that timer handy and let me know when you hit the 12‑15 minute mark. You’ve got this!
Gluten Gluten
All right, oven’s up and the timer’s ticking—I'll ping you as soon as we hit the 12‑minute mark. Let’s see that golden crust!