Calzone, Grissini, Pizza – Gluten Free

Cooking with SBA’s Kitchen

The next session is scheduled for:

Date: 5 March 2026
Time: 10:00 am to 2:00 pm
Venue: Briagolong Community House
Cost: $55.00 per person (Cost includes recipes and all ingredients, plus a light lunch on the day.)
Bookings: Follow this link, or phone Briagolong Community House (03) 5145 5425
Max Participants: 6
(All food will be gluten free)

Sample Menu

Grissini
Margherita Pizza
Prosciutto and Burrata Pizza with Rocket
Taleggio & Mushroom Pizza
Caramelised Red Onion, Roasted Capsicum & Cheese Calzone
Salami, Cheese & Caramelised Red Onion Calzone
Ricotta, Broccoli and Sausage Calzone
(All food will be gluten free)

This dough is great, easy to make and, yes,
the dough is free from gluten, xanthan gum, egg and dairy.!

No soggy pizzas or calzone, in fact, we have been known to take the calzone cold for picnics – they are delicious and make great lunch box food too!. Grissini are fabulous on grazing boards, as snacks or for something different with soup, and, well, pizza is just yummm and so easy to make!

On the day, working as a group, we will make up a batch or few of dough, then make classic pizzas, calzone and grissini to be shared by all, as we sit and relax to finish the session.

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A little more detail…

On the day:
※         Participants will be provided with ingredients, instructions and guidance as they prepare the dough, pizzas, calzone and grissini.
※         We will finish the session with lunch of, yes, you guessed it… Calzone, Grissini and Pizza.
※         All food will be gluten free.

What you will take home:
※     Notes and recipes for the dough, pizzas, calzone and grissini made on the day.
※     A share of any leftovers from the lunch (containers provided).
※     Maybe a new friendship with other’s who attend on the day.

Session Duration:
The session will run for approximately 4 hours.

More Information:
I prefer not to call this a cooking class, but more of a hands-on cooking and knowledge sharing session, where those attending learn and share from my experience. I am not a trained chef, just taught and guided by my experiences, and driven by my love of cooking, sharing, and celebrating with food.

Health and Safety
※ If you have any dietary restrictions, please contact me prior to booking as I like to make sure that everyone can enjoy the food prepared on the day.
※ Closed shoes must be worn on the day.

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If you have any questions, please don’t hesitate to contact me using the form below.

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Fresh yeast!

May 16, 2017October 16, 2017 / sbaskitchen / Leave a comment

Ever since we moved to Maffra, we have been in search of fresh yeast. It seems that bakers around here use dried yeast, which meant that whenever we went to Melbourne we would have to stock up, bring it home, portion it out, and then vac seal it to help retain the freshness and viability of the product. Continue reading →

Pizza Dough

I was asked if I had a pizza dough recipe using fresh yeast, I didn't, but found this recipe in my favourite Italian recipe book, I am told that it is perfect, but I cannot try it, because it is not gluten free.

Category: Main

Style: Italian

Keyword: Dough, Pizza

Quantity: 2 pizzas

Ingredients

1 tbsp caster sugar
15 g fresh yeast or 2 tsp dry yeast
220 g lukewarm water
450 g plain flour
½ tsp salt
3 tbsp olive oil

Instructions

Put the sugar and yeast into a small bowl and stir in 90 ml of the water. Set aside in a draught-free place to activate – it should take about five minutes
Mix the flour and salt in a bowl, or in a food processor fitted with the plastic kneading blade. Add the olive oil, remaining water and the yeast mixture.
Mix just until the dough comes together. Transfer to a lightly floured surface and knead for 8 minutes, adding a little flour or a few drops of warm water if necessary, until you have a soft dough that is not sticky but is dry to the touch.
Rub the inside of a large bowl to coat it with oil, then cut a shallow cross on the top of the ball with a sharp knife. Leave the dough in the bowl, cover with a tea towel or put it in a plastic bag and leave in a draught-free spot for 1 – 1½ hours until double in size (or leave in the fridge for 8 hours to rise slowly).
Punch down the dough to its original size, then divide into two portions (At this stage the dough can be stored in the fridge for up to 4 hours, or frozen. Bring back to room temperature before continuing.)
Working with one portion at a time, push the dough out to make a thick circle. Use the heels of your hands and work from the centre of the circle outwards, to flatten the dough into a 30cm circle with a slightly raised rim. (If you find it difficult to push the dough out by hand you can use a rolling pin.)
Place the dough on a lightly oiled tray dusted with cornmeal, add your favourite toppings and get it into the oven, pre-heated to 240˚C, as quickly as possible.
Bake for 12-15 minutes.