Check out the full-length video of World Champion Pizzaiolo Michele D'Amelio making pizza with Caputo Gluten Free. Step-by-step instructions to take you to amazing pizza! You will never use frozen gluten-free crust again!
Пікірлер: 64
@clg7634 жыл бұрын
We've been using these for our wood fired pizza business for two years, they are incredible. We have found that stretching them on the fly is a lot of work compared to normal dough because it is so delicate. We now stretch all the dough in the off time, place it on a thin pizza pan and put it in a gallon plastic freezer bag for final rise, once it rises, we freeze them on racks so they stay puffed, then store them horizontally so they aren't damaged. Once an order is placed, we pull the frozen dough and dress and bake it in the cooler part of our oven. This method still delivers amazing puff and chew like a fresh pizza but takes all the stress and time away from our staff during busy meal service
@throwswitch3 жыл бұрын
Hey Patrick... Quick question. Are you stretching the dough directly after balling? Or are you letting it rest the recommended 12 hours and then stretching? Would love to pick your brain a little more on this method... Trying to add a reliable GF pizza to our menu. Thanks
@preciousglimpsesroundhay80603 жыл бұрын
@@throwswitch thats why he is rapping it with cling film and tighten it till no air left in the clingfilm other then dough itself. 🤔😉
@matthewgrana4829 Жыл бұрын
Really smart idea. Thanks for sharing.
@michelearceneaux860411 ай бұрын
God bless you, Caputo! This flour is a game changer for those with celiac! Virtually indistinguishable from wheat pizza. Home cooks: Use the measurements and directions on the package. After 3 hours in the fridge, shape the dough on a parchment circle slightly larger than the pizza crust. Let the shaped dough rise, covered with a large pan @1.5 hours. Pre-heat oven to 500 degrees along with 2 pizza stones. Pre-heat @30 minutes. Put one stone at the very bottom, the other on the 2nd rack from the top. Brush the edge of the crust with olive oil. Pre-bake the crust on the bottom stone for 4 minutes with the parchment on. Move the pizza to the top rack and remove the parchment from the bottom so that the pizza is directly on the hot stone. Cook on the top stone for 3 minutes. Remove and put on the sauce and toppings. Return to the top stone for 4 minutes. This is the only gluten free flour that has produced a crust with bubbles, chew and flavor! It is truly amazing! I made another pizza without pre-baking the crust. The pre- baked crust was slightly better. I will be ordering more flour now that I know this worked and was so delicious. Bravissimo Caputo!!
@allabouteve554 жыл бұрын
Ingredients 1kg gf caruto flour 800ml of cold water 25g salt 20g extra virgin olive oil 8g fresh yeast
@athenamasseyofficial4 жыл бұрын
Thanks for this. The recipe on the bag has different measurements. So not sure which one will be better.
@allabouteve554 жыл бұрын
Let me know how you get on. I bought one bag and don't want to waste it as it was so expensive
@athenamasseyofficial4 жыл бұрын
Yvonne Gordon, I agree. I don’t want to waste the entire bag.This recipe makes six dough balls for 10 inch-12 inch pizzas. I will make it tonight and try one of the pizzas tomorrow. (The rest will go in the freezer.) Then let you know. 😉
@leofilippello90784 жыл бұрын
is there a reason why more water is used in gluten free recipe
@williamsawyer48424 жыл бұрын
@@leofilippello9078 The starches used require way more water so you don't get that gritty taste
@OKFrax-ys2op6 жыл бұрын
We tried the Caputo Gluten free in a cast iron skillet today, it has a good VERY taste , just use the recipe on the bag. I bake Neapolitan pizza using the Caputo 00, at high temperature in 1 min., great products!
@noname817374 жыл бұрын
Hi what is the ingredients please tell me 🖐
@denisecleghorn37214 жыл бұрын
Thanks so much for this. Been looking for a real recipe for ages.
@karenmicciulli784 Жыл бұрын
I have my Caputo flour. I am looking forward to trying it.
@DJMelindaLove Жыл бұрын
I love this! Looks delicious... yummy!
@taniacosta601610 ай бұрын
Thanks chef
@JJ-pd6go Жыл бұрын
Great job looks great thank you🥰
@valensinclair67503 жыл бұрын
I started using this flour to make GF pizzas. It's a bit tricky to work with and figure out a proper way to cook it, but after experimenting and figure out the best way to cook it in a regular home oven and in a BBQ using a pizza stone, this flour makes GREAT GF pizza.
@willjohnson27224 ай бұрын
I can't eat gluten. This flour is the real deal. Total game changer. Now I can eat pizza again.
@j.parina65084 жыл бұрын
Fantastic!
@andrelemoine1815 Жыл бұрын
Yummy.
@PeterReynoldsESQ2 жыл бұрын
Can you make a poolish with this flour, would it make a difference?
@lorenadalimonte1324 жыл бұрын
Once I make it...How long can it stay in the fridge??
@AnnaJZM13 жыл бұрын
Hi! I was wondering about the yeast, is it really just 8 grams of fresh yeast? On the package of the caputo gluten free flour it just says 15grams of yeast, not telling if it's fresh or dried. Does it mather if I use 8grams of fresh or dried yeast? In sweden we say that for example 14grams of dried yeast is the same as using 50 grams of fresh yeast.
@michaeljemal75082 жыл бұрын
I was wondering the same. Did you get an answer?
@pablon84352 жыл бұрын
It's fresh yeast. If you use dried yeast, 3grams will be fine.
@paulschipper94282 жыл бұрын
Great video, thank you! Just one question: how do you ensure there is no cross contamination if you cook gluten free in the same oven as gluten pizza?
@gijoker1150 Жыл бұрын
Unless it is GF dedicated you can’t. My wife has celiacs and I bought this flour to try for her but found it does contain wheat protein, so this is more for those who “choose” a gluten free life style, not anyone who needs to avoid wheat/gluten by necessity and not risk flare ups.
@Pdubbcooking Жыл бұрын
@@gijoker1150 this is not completely accurate. Celiacs have been eating products with codex wheat starch for 20 years. However, you should not eat this if you have a wheat allergy.
@gijoker1150 Жыл бұрын
@@Pdubbcooking uh huh….🙄🙄🙄
@Pdubbcooking Жыл бұрын
@@gijoker1150 I’m not saying there wouldn’t be cross contamination in a non dedicated environment. But if this flour is used in a gluten free environment it is safe.
@nancy9478 Жыл бұрын
@@gijoker1150 my son has celiac and has no problem eating anything made with this flour as the gluten is removed. Anyone with an allergy to wheat cannot eat this. 2 different things, although I do know a celiac who also has a wheat allergy.
@whocares58532 жыл бұрын
does it have to be refridgerated for 12 hours? what if you wanted to use it a few hours later would you still wrap in saran wrap and refridgerate?
@Linus-qn8mb Жыл бұрын
Please show the type of flour you are using
@imeldaduran7597 Жыл бұрын
hello is it possible to get ingredients listed in cups and amounts for a smaller sized one since I am single and would be just for me?? thanks
@cumbiachamacos5 жыл бұрын
5.. kg. how you make?
@CuisinartCanada5 жыл бұрын
❤️
@greguitar13man Жыл бұрын
Thank you for your recipe!! If we use dry yeast, how much gr is the right dose?
@joeking52107 ай бұрын
I think the usual conversion is half the weight for instant yeast. So in this recipe, I would try 4g instant.
@josiefazio39573 жыл бұрын
How long to cook in conventional oven?
@hanifhanif79232 жыл бұрын
Hi 5 kg flour water & fresh yeast recipe pls
@hanifhanif79232 жыл бұрын
Hi 5kg flour water & fresh yeast recipe pls
@karenmicciulli784 Жыл бұрын
Can I freeze my dough balls?
@DaveStys5 жыл бұрын
What kind of yeast? Is the recipe in the bag of flour?
@nickburak75184 жыл бұрын
Dry yeast. obviously a good brand helps, but how you integrate it matters most. I like how Vito Iacopelli (youtuber) does it
@Paul2803553 жыл бұрын
No there is no yeast in the flour, you have to add it, in the UK I used Doves Farm GF yeast
@ryanbaxter15854 жыл бұрын
Can you freeze the Dough Balls after they have been cooling for 12 hours?
@williamsawyer48424 жыл бұрын
It's recommended that you parbake the crust first and freeze the baked crusts in a bag. Just remove as much air as possible in the bag to limit the freezer burn.
@raqueleherrera71762 жыл бұрын
Hello - is that all I need to make gluten-free pizza is to use Caputo gluten-free flour nothing else to add but the room temperature water, yeast and olive oil? How come the recipe is not showing up in this video. I want to give you a thumbs up but I first need the honest and complete recipe. Please advise thank you !🙏
@moisesdavila39774 жыл бұрын
Moises Davila 🍕📞
@healthycookingbyross26722 жыл бұрын
What sort of flour are you using?
@cinziagradini37123 жыл бұрын
Noi siamo in Italia non capiamo l’americano per cui il video non ha senso vederlo e secondo me non potremo fare la pizza grazie
@leofilippello90784 жыл бұрын
Why do you use more water in gluten free then the Neapolitan pizza recipe
@johnjones47063 жыл бұрын
Because if not stretching the dough would be hard because it would tear constantly, and also once cooked would be dry and crumbly
@noname817374 жыл бұрын
Can anyone type the ingrédients because i didn't hear what he said please gyus 🙏🙌👋
@SuperRaikouz3 жыл бұрын
After watching the video, i thought i'll give it a go, but 1KG of this flour cost £10 on amazon.. sooo no ty.