Best and Worst Pizza in America

Canadian cooking with Richard Blaise you probably know him from brought those top chef and food network's iron fat. It actually known for your usual and look experimental food technique.

that sound now. -- before we got started I also prepared Albert dry ingredients and my inexorable. And I -- mixed it with some organic pump crude oil shortening. The dry ingredients that we're using today and place of traditional flower. Our -- Bronson being filer of tapioca flour. And potato starch. And I'm gonna mix those together with the most important create an ingredient and gluten free baking which is -- in what is that exactly this takes the place of gluten and you know and then gluten free right.

that it's okay so we've got some yeast that we -- a quarter cup of warm water. And we have three quarters cup of milk that we Peter did melted some butter and there. And a little bit of Kremlin pressure sauerkraut and now that's cool sounds -- have settled -- and then a couple of eggs two strong those and and then we'll put some flour and bleached all purpose flour well we're gonna start will put two cups in the store women and -- Kosher salt over the top and we'll -- another two cups. I'm -- sole purpose flour and there. It's gorgeous it's a really beautiful -- not too sweet though. -- let this -- rise until it's double like this one half and his owner Edward going to -- the rest. Scott you of the way of making the talking that I haven't seen before can can show what it's a little unusual we're gonna start with a stick up. Unsalted butter which had just come up to room temperature so hopefully we'll easily. And a cup of light brown shows her. We're just gonna mix these together. They were in Minnesota -- so you get all these different levels of sweetness. So we're just dump this in right now. So we just read this now. Likes. And this -- you get a nice even coding. And now we have some wonderful pecan house and these -- whole haves and on the small these are -- which are my favorite. It's an element of filling

America classic -- Scott Peacock shows us how to whip up some pecan whirls.

way as much as you can. Just a very small amount of flour . -- flour your hands a little he just hadn't. So. It'll -- sampling. -- inside. And then we've got four tablespoons of butter that we've melted and with the sort of where this. Through there. That we have this beautiful sugar mixture inspiring us. And some sprinkled this evening over all of the time and then we have helps them toasted pecan house. I like dates and they bring all that -- we sweetness into the inside of that though. But you can leave