When The Club at Las Campanas (Santa Fe, N.M.) bought a stone pizza oven for its main kitchen, Executive Pastry Chef Rebecca Freeman worked tirelessly to develop the perfect pizza dough recipe—and train the new pizza cook to make it.
“I used an autolyse method with an old dough pate fermentee addition. After I was satisfied with the result, we started our pizza program,” she says. “The main feedback we got from our members was, ‘The pizza is delicious, but what about gluten-free pizza?'”
So she went back into the recipe research-and-development phase to figure out the perfect gluten-free dough.
“I think everyone who has ever tried gluten-free products knows the perils. They are often dry, gummy and have a weird aftertaste,” Freeman says. “I discovered that modified expanded tapioca starch helps gluten-free products expand and retain moisture. It’s an absolute must for this recipe.”
She calls the end result a labor of love.
“It took several hours of cross-training to get everyone on board,” she says. “This is the first recipe I created that truly makes me feel like an Executive Pastry Chef.”