How to Make The BEST GLUTEN FREE Pizza Dough

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Come fare l'impasto senza glutine per pizza, migliore su youtube, dal maestro pizzaiolo vito iacopelli
Ricetta completa per la pizza senza glutine
a casa
-1 litro acqua temperatura ambiente
-1200 gr, di farina senza glutine
-10 gr. di lievito secco
-20 gr. di miele (se volete farla vegana allora no miele)
-40 gr. di sale marino
-50 gr. olio extra vergine
PROCEDIMENTO DELLA LAVORAZIONE DELL'IMPASTO
Mettere un litro di acqua in una scodella con 500 gr. di farina senza glutine, aggiungere il lievito e l'olio mescolare con un frustino e un frullatore x 5 minuti, inserire il sale nella restante farine dopo inserire tutta la farina nell'impasto precedente, quindi impastare per 15 minuti
👉blender REDMOND amzn.to/35jwk72
👉MIXER kitchenaid amzn.to/2Xwa4UX
english 🇺🇸
How to make gluten-free pizza dough, best on youtube, from the master pizza maker vito iacopelli
Complete recipe for gluten-free pizza
at home
-1 liter room temperature water
-1200 gr, of gluten-free flour
-10 gr. of dry yeast
-20 gr. of honey (if you want to make it vegan then no honey)
-40 gr. of sea salt
-50 gr. Olive oil
PROCEDURE FOR MIXING PROCESSING
Put a liter of water in a bowl with 500 gr. of gluten-free flour, add the yeast and the oil, mix with a whisk and a blender for 5 minutes, add the salt to the remaining flour after inserting all the flour into the previous mixture, then knead for 15 minutes
Spanish🇪🇸
Cómo hacer masa de pizza sin gluten, mejor en youtube, del maestro pizzero vito iacopelli
Receta completa para pizza sin gluten
en casa
-1 litro de agua a temperatura ambiente
-1200 gr, de harina sin gluten
-10 gr. de levadura seca
-20 gr. de miel (si quieres hacerlo vegano, entonces no hay miel)
-40 gr. de sal marina
PROCEDIMIENTO PARA EL PROCESAMIENTO DE MEZCLA
Pon un litro de agua en un bol con 500 gr. de harina sin gluten, agregue la mezcla de levadura y aceite con una batidora y una licuadora durante 5 minutos, coloque la sal en la harina restante después de insertar toda la harina en la mezcla anterior, luego amase durante 15 minutos
Giappanese 🇯🇵
マスターピザメーカーvito iacopelliからグルテンフリーのピザ生地を作る方法、KZbinで最高
グルテンフリーピザの完全なレシピ
家で
-1リットルの室温の水
-1200 gr、グルテンフリー小麦粉
-10グラムドライイーストの
-20グラム蜂蜜の（あなたがそれをビーガンにしたいなら、蜂蜜を入れないでください）
-40グラム海塩の
混合処理の手順
500グラムのボウルに1リットルの水を入れます。グルテンを含まない小麦粉の場合、イーストとオイルミックスを泡立て器とブレンダーで5分間加え、前の混合物にすべての小麦粉を入れた後、残りの小麦粉に塩を入れ、15分間こねる
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please comment below if you have any questions
Music: www.bensound.com/royalty-free-...

[@odessarepresentative]

I used flour I found on Amazon and it’s fantastic. From italy it’s 00 milled specifically for pizza. “Caputo” 2.2 lbs gluten free. I can not thank you enough, For the first time since being diagnosed 10 years ago i can finally find/make delicious pizza at any time. I want to cry with gratitude. This type of pizza was my favorite food before i got celiac and i have only found one place in 10 years that is this good. I love your accent and anyone who criticizes it is mean. Anyone who speaks two languages is ahead of most americans! thank you so much!!

[@danielagentile8049]

I also have 00 Caputo gluten free flour(fioreglut) do you still make pizza with this? How many grams of flour do you use and yeast? Hope to hear from you please🙏🏼

[@kimfox591]

Did you use the same amount of flour with the caputo?

[@margauxwilliams2831]

This is the best looking gluten free pizza I’ve ever seen. And you guys should be really proud of that. I can’t wait to try this recipe ❤️ thank you for sharing

[@Therick305]

This is by far the best GF pizza recipe! I made a couple of modifications that seemed to produce the best results for my little kitchen. I used Namaste GF flour from Costco and rapid-rise yeast ( I have hungry children) instead of regular yeast. The dough was still a little sticky in the mixer, so I threw a little extra flour in the mixer. Just throw in a little at a time until it looks more like dough and less like poolish. I only had to let the dough set in the cling wrap for about an hour. I cooked the pizza according to Vito's instructions in the video, but I had the best result in my toaster oven on broil mode at 500°f on the bottom rack with the convection fan on.

[@DiligentProsperous]

Vito, Thank you for sharing all these great recipes. 🥇

[@daliasciullo8623]

Great recipe. It looks amazing. Thank you for making it vegan and gluten free pizza. Beautiful👏

[@ritaattard6092]

Thanks so much for this recipe I can’t wait to try it

[@Tom-jj4dk]

Thank you Maestro!

[@CH-sl1ug]

This is so goooood! And I love the authenticity! Love for italy!

[@Karickaj2]

Honnêtement, c’est la meilleure pâte à pizza sans gluten que j’ai mangée! Mille mercis pour la vidéo 🤗🤩

[@patrickmaloney4125]

I really enjoyed watching this video, great instruction and I just found my newest favorite chef for pizza recipes

[@vi37-pt8fy]

Among the many videos of people making this kind of dough, I can say I am extremely amazed by how you did it almost effortlessly stretching the dough! Beautiful! It gave me an impression that it's just easy to do, but I know this isn't the case with me probably, hehe. You made it that easy! :) You're amazing, Sir!

[@supergeek1418]

Of all of the gluten-free pizza videos, I think that I trust this Italian's the most. He *REALLY* makes the most sense.

[@katherinegeorge2400]

This is life changing, thank you!

[@0xbadcafe]

I've been searching for a gluten free dough for about an hour now, and this is the first one that is actually a dough, and not a batter. Also, I love the pizza tattoo @ 8:39

[@Xandi0795]

Just tried it and it turned out amazing! I am in Austria and I used the Schär Brot Mix Flour as it can be used for yeast doughs and it turned out absolutely delicious. The dough was easy to handle and made bubbles like Vito's. It was totaly worth to follow all the steps precicely as we have never had such good glutenfree pizza. Even had non-glutenfree people try the pizza and they also thought it was delicious! Thanks so much for the recipe!!

[@raquelcarvalho187]

I am in Portugal and I bought the flour you advised and it turned out great ❤. I still have to tweak some details but I think I will enjoy pizza more often now. Thank you so much Vito for sharing your knowledge.

[@dashmo37]

Thank you for sharing your recipe

[@sercol5298]

This is awesome I have been looking for this thanks so much

[@amyazziz5176]

Wow . I’ll definitely try this because I’ve been looking for so long how to make gluten free dough. Thank you so much 👍👍👍👍👍👍

[@nickhafele8868]

This is easily the best crust we’ve ever made. But echoing a few folks on here, the flour makes all the difference. We used Cup4Cup with a couple tbsps of Psyllium Husk. Came out perfect! We also used it to make a breakfast pizza and cooked it at 425 for 10 mins after a 5 min pre-bake. Ended up strong enough to hold eggs, cheese sauce, sausage, and extra cheese. Amazing!

[@martinjss8]

How much tbsp of Psyllium Husk did you use??

[@lubnaabdulkareemabdulateef6646]

Thanks Iwill try it...Look fantastic

[@user-ky1qh8up3m]

I think I will watch this video if I'm feeling down. You make me happy!

[@ameralgayar4931]

Thank you very much for the wonderful recipes, Germany

[@mrsjoeyfamous]

Can’t wait to try this recipe!

[@daughterofyahavah280]

That looks like the best gluten free pizza I have seen !! It looks crispy on the edge instead of dry !

[@hamanabjj2151]

Hey, thank you for sharing that with us 😊 just I d'love to know if I can frozze it and what's the procedure!!!

[@mailallanmunrocom]

I don't know why it has taken 3 years to find this recipe. This is the best looking gluten free pizza I have ever seen. I am making this recipe this week. omg.

[@erniesesame6820]

Hi Vito, I love the video. I’ve been making gluten free dough with buckwheat flour and sometimes additional coconut or almond flour. What kind of GF flour did you use in this video and what’s it made from? Thanks! I want to try this recipe...

[@keenonjazz]

Brilliant videos,very helpful 👏

[@Modestnomad]

Thank you!! ✨🙏🏻

[@nissaalloy4649]

Looks amazing

[@DougWIngate]

what an art. You're really taming the dough into something that it's not supposed to do, but succeeding anyway

[@mariah_aleisha815]

mi piace molto, lo farò domani!👍🏽

[@stevehasler8922]

I have tried multiple times following the recipe precisely and the dough has the consistency of pea soup after letting it rise an hour. To make the recipe work I have to add an extra 200 grams of the flour. That's with Red Mill All-purpose GF flour. UPDATE: I added a second post, below, that when I switched to a (much more expensive) Italian brand, which is ground finely, like corn starch , the recipe works very well. Bottom line is, not just any GF flour works.

[@mrjay5on]

Just made a batch and added LOADS of extra flour. It’s now resting, wish me luck! 🤦🏻‍♂️

[@SasaMasic]

thanks for sharing, it helps a lot!

[@lareina9071]

Thanks for clarifying!

[@vitoiacopelli]

Definitely agree with you but the problem is when you add extra flour the pizza will be much more crunchy then normale witch is ok if you like the pizza crouch

[@mrjay5on]

@@vitoiacopelli I use around 1700g of plain gluten free flour. This makes around six 10” bases. I let them rise overnight and then wash with olive oil before baking on their own. Then I cover the base with tomato purée and lots of it, then add the toppings. This works better than my previous attempts 👍🏼

[@user-mx1kh6in7e]

Wow that's amazing

[@robertmilani4294]

Worked perfect with Pamela's Gluten Free Artisan Flour Blend. Time to upgrade our little Alfa One and get an Alfa 4 pizze and have some friends over. They will never know it was a Gluten Free Pizza! Started at 9 AM for a 5 PM pizza. We regularly use this flour at a 72% hydration and mixing the dough for 4 min. NO COMPARISON. The 83% hydration and the almost 20 min of mixing made a huge difference. Both our kids have celiac disease do not remember what a gluten pizza tastes like. My wife and I do not have celiac disease and can assure them the taste and texture is almost the same. Grazie mille Vito.

[@querenvillas6217]

Where can I find the recipe for this artisanal mix? What do you mean by 72% hydration? I'm new to gluten free cooking

[@mavieautomatique6645]

I've added a little flour and the consistency is great. I've made Vito's amazind breadsticks with them and my celiac friend and his family loved them.

[@petrieberries]

I’m amazed it’s even possible to make a whole channel dedicated to 99% only pizza videos! You’re a legend ✨

[@Dudukh94]

Thank you from Jordan!

[@thetruth5305]

I have had celiacs for 3 years now boy is hard finding a good gluten free pizza they mostly taste like carboard! So i travel to Italy at least evrey 8!weeks and eat gluten free pizza there boy what a difference.....must be the fresh cheese etc ....but in the uk g/f pizas suck!!! Many thanks for posting this clip keep up the good work 👌🏽💯🔥love from Edinburgh

[@luisaoliveira9256]

Bravo!!!

[@coronahed66]

Grazie Vito per la ricetta. L'ho fatto stasera per una amica Napoletana ed era contenta e soddisfatta ^_^

[@wh8787]

I've been looking for a good gluten-free pizza dough recipe for ages. My girlfriend is celiac so in going to give this a go very soon. I miss making pizza.

[@Lifewithtwodogs]

Hello Vito, this does look amazing recipe I want to know the yeast you used. Is it quick rise or tradition yeast?

[@ciennavasquez237]

i loooveee this video!! i’m so glad i found it!!! i like to meal prep can u make a video of how to freeze the dough? can i freeze the dough or will that mess up the doughs properties? should i cook the dough before without sauce and topping and then freeze it?

[@bbrow83]

Love this guy

[@deborahhosein2535]

Great video. I loved the close up on the bubbles in the dough. I'm going to get the same brand of flour to test the consistency of results. Vito, It's time to make gluten free pizza in the Ooni or Dome. Home ovens can get you so far.I want to see which professional oven is best for the gluten free pizza before I get one. Please do some more videos for people who cannot eat gluten. More tips and tricks please! Can you make your own Blend of GF flour ?

[@celinegirard8288]

I don't know what I love the most, the recipe or him talking in italiano :D

[@adelbentecktips1198]

Hello

[@ZoeVoisine]

Céline Girard I hill yo

[@goutd0utopic138]

T chaude comme la pizz 🍕

[@Ben180173]

My first attempt at a gluten free pizza using the 24hr poolish method had been a huge success!!

[@Betzabeth7037]

😂😂😂😂

[@nadiakhan9674]

So professional.

[@gburciaga1]

I have tried looking for the flour that you used and Authentic Foods has changed their Pizza flour recipe and already contains sugar. Very hesitant to try the new flour. I did try it with the Caputo GF pizza flour and I did have to add a little more flour to get the same texture in the dough. I think the dough also just about burnt out the motor on my kitchenaid mixer. HAHA. It must be the altitude in denver because that dough came busting out of the wraps and I had to rewrap them a couple of times during the proofing. HOWEVER, once it came time to make the pizza, it turned out amazing. My wife said it was the best gluten free pizza she has ever had! Thanks, Vito, for coming out with this video as it helped very much.

[@maristelateka8487]

Vito agradeço imensamente você compartilhar conosco seu conhecimento, eu moro no Brasil e tenho uma pizzaria e sempre me pedem a pizza sem gluten e até hoje não tinha conseguido entregar uma pizza com essa qualidade, pois comprei cursos aqui de pizza sem gluten e o processo é totalmente diferente! Muitíssimo obrigada!!! Deus te proteja sempre!!!❤😊

[@paulocsjardim]

Olá, em qual cidade é sua pizzaria ? Você conseguiu replicar a receita ? Obrigado !!

[@ivanasegovia183]

Hola Vito muy buena la pizza!!! Quisiera saber que clase de harinas usas o cuáles podríamos usar para realizarla en casa. Gracias!

[@mahajian]

You are amazing!

[@texasoutdoors09]

Thank you Vito!

[@jenniferellsworth1226]

Okay! I made the pizza! I have a picture of the pizza, it looks just like his! It is soft and crisp at the same time. Full of air bubbles. It stands up all the way to the center. I baked it directly on a pizza stone at 550 F.

[@bdrweau]

Can you share what Gf flour you used please

[@jasona4609]

consistenza molto bella per impasti base senza glutine !!

[@DonatoProce]

Bravo Vito. The flavour and softness and crunchiness of my pizza was awesome. My dough raised a lot more than what you have on your video. It easily doubled in size in about 7 hours. Also it was very sticky and stuck to the plastic film. I may oil the plastic next time. Thank you for all your great videos. I can’t wait to meet you in Bari or LA when I get there. Ciao

[@SirEricofAwesome]

what gluten free flour brand did you use?

[@SquidSnuggles]

​@@SirEricofAwesome I really recommend the Italian deglutened flour kind, the flour is called FioreGlut. If you look it up you'll read it's superior to any other gf flour for pizza making.

[@jbatts7189]

Hi Vito. Great video. Can you tell me if I can make the dough and let it rise in the refrigerator all night and if I have to let it rise again when I'm removing it from the fridge the day after. Grazie

[@g-bgcg]

My GF pizza dough recipe is already perfection however this recipe intrigues me so I “might” try it. Thanks for the video.

[@LongusMis]

Hi Vito! Does the dough have to be used straight away/the same day or can you store it in the fridge for a day or two?

[@vinnie7044]

Looks good Vito, plan to give it a go

[@Gator1699]

Genius chef. the best GF flour is in OZ FG Roberts a great flour never fails. Cheers.

[@TheDka1]

Man like Vito, another excellent, thank you.

[@Gance171]

What temperature, rack position, and cook time do you recommend for a pan pizza in conventional oven?

[@godsconvict97317]

Sounds like italian borat ..very nioce.your pizza looks great

[@cb5528]

how long & what temp did you put the pizza in for the final cooking ?

[@Sarah-zw2is]

@vitoiacopelli, I love your recipe! I've made it a few times now and the only problem I have is when I wrap the dough balls in plastic wrap and let them sit for 8 hours they always bust out of the plastic wrap and leak. Is there anyway to avoid this?

[@LAchives44]

Hahaaaaa good job Vito!!! I’m gonna try this I may have to switch to gluten free for health reasons but this looks great!

[@akramberk2848]

Sono italo-marocchino e ti seguo grazie a Giovanni fois

[@devlintube9610]

Nice at what stage would you freeze the dough and how long before use would you remove from freezer? Thanks! :)

[@natsam1883]

Vito thank you so much for your recipe. This is definitely the best glutenfree, egg free and dairyfree pizza recipe I've ever tried. The first time I used my krusteaz glutenfree all purpose flour, I had noticed that the dough wasn't as held together as yours and it came out okay but not great. The second time I used the same krusteaz flour but added 3 tbsp psyllium powder and 3 tbs grounded flaxseeds. It came out so good! My daughter who hasn't had a "normal" tasting pizza in 7 years came running to me shocked that I let her have dominos pizza! I explained that it was safe of course lol. Thank you very much again👍 By the way you should list your recipe as being dairy free and egg free too, because there aren't many effective recipes like yours out there that are without these major allergens

[@jmurphy6011]

Dominos = cardboard.

[@noralally6449]

you have such a beautiful life filled w kids and family.... i wish one day i will be able to have a family of my own :(

[@noralally6449]

@@jmurphy6011 shush up they broke it down to a science and made the perfect pizza

[@jmurphy6011]

@@noralally6449 listen dumbass. What I said was totally 100% accurate, you take your shush and shove it up yer bum.

[@rebqayunan4382]

great video thank you . i have question please what kind of flour you are us ing because there is a lote of gluten free in the market thank you

[@Sarah-zw2is]

@vitoiacopelli, do you use the Authentic Foods Pizza Crust Mix or the Authentic Foods Classic Flour blend to make this pizza?

[@tamiwilliams8698]

I was able to see by watching the video that he is using Authentic Foods GF flour BUT not which one.... watching it on TV with some friends, my sharp eyed hubby noticed it is the Authentic Foods Gluten Free Pizza flour (mix) so we all ordered it immediately from Amazon! Can't wait 'til it comes so that we can make it exactly like Vito did!

[@dianemarie8873]

Mamma mia!! That looks like REAL pizza crust!😮🍕😋 Totally going to try this and use an Italian brand GF flour. Question: Can you pre bake them and freeze to use later? Remove from freezer, add sauce & toppings, and cook maybe a few minutes longer?

[@JuanManuelVilmaux]

Thank you so much for sharing this recipe, I've been making gluten free pizza for years (my wife has celiac disease) and never found a recipe as good as this one, I could barely tell the difference with a regular flour pizza. You've made me and my wife really happy, haha. Thank you

[@serenity_00]

Juan Manuel Vilmaux could you please tell me what type of flour or mix that you used?

[@JuanManuelVilmaux]

@@serenity_00 I used any pre-made mix that's available in the stores. I also tried adding to that pre-made mixture 3 tablespoons of Xantan gum and it worked even better

[@serenity_00]

Juan Manuel Vilmaux Thank you 🙏🏼

[@Silly540]

@@JuanManuelVilmaux whats the name of the premade flour?

[@chococatvega1865]

I have gastrointestinal issues as well and I have gluten intolerant and this recipe didn’t make my stomach upset 😁

[@jonbranden]

Vito, thanks for all of the great pizza content! Do you ever do a pre-ferment/poolish for this dough? Is it necessary/does it yield better results? I'm tempted to try!

[@ryanstoltzfus1435]

Did you ever try it? I'm actually curious myself and would love to know the results with the poolish with a 00 GF flour.

[@semtop4110]

Hey neighbour, this is an amazing video :) Thank you for the recipe. 🤩

[@alexandrebarbosadacosta8177]

Great Vito...can I ask something? Here in Brasil is very difficult to find free gluten flour. Can I use rice flour?

[@ceciliaena2549]

Amazing! Ti seguo da Londra :)

[@christinerutherford3462]

Can’t wait to try this recipe. I would have liked to see you cut the finished pizza to see what the crust looked like 😃

[@carlherzog1410]

It says "pizza flour" on the bag in the video.

[@cormiervincent]

Watch till the end he did show it at the very end,

[@user-ju4vl2qu7o]

I love his accent. It's cute

[@Elisa11183]

ciao, sei bravissimo. ti vorrei chiedere, io sono allergica al lievito, cosa posso utilizzare al posto del lievito? Grazie mille!!!

[@teresacobb1760]

Hi. Great video. What kind of flour did you use plz?

[@karlnoonan3066]

Oh my god that looks good. Please send some to the UK

[@christos6651]

Hi , your technique is excellent . What gluten free flour do you recommend to use ? Can you buy it in the UK . Thank you .

[@Blyssberry]

What temperature did you cook the pizza after precooking the dough?

[@marchebert9813]

I love that you made this video. I don't love having to make GF dough. My wife, however, has health issues so you do what you have to. Small price to pay for her. Thank you for making this recipe and video. P.S. I will make your regular dough for ME after this!!

[@Mrjoeldsouza26]

Hi Chef, thanks for the recipe. I have a question regarding the temperature. When you say you rested the dough in the at room temperature for 8 hours, what temperature is your room at?

[@allisterwhitehead]

Awesome.

[@omarbouhassane3438]

Complimenti si vede che ci tieni a quello che fai.. faccio il tifo per te spero andrai molto avanti!

[@vitoiacopelli]

Grazie tantissimo

[@gburciaga1]

I am so excited to try this recipe for my wife who is allergic to wheat

[@tommygreenough1371]

Looks awesome! Can I use bobs red mill 1 to 1 baking flour? Also, can I make this by hand?

[@KAVITZ1889]

Thank you 😊

[@vitoiacopelli]

Thank you for your time

[@justvoidz7806]

it look very good , i have to try it. missing the taste of good pizza. i would love to know how to work with the rest of the dough if we freeze it.

[@cautilligab]

How long can you keep it in the freezer before it goes bad? Quanto tempo puo rimanere in frigorifero fine a che scade? Ottimo video Vito.

[@Qishqildaq]

Hi Vito!! Is it possible to do notmal pizza from sunflower flour?? If no, can give some great recipe,as always, for high protein pizza??

[@italychic1]

How long does it last if you keep some in fridge after resting? Like can you use it a couple days later or will taste and texture change drastically?

[@mgw9562]

Italians are such good looking people. This is excellent recipe thank you. ❤️...is that a pizza tattoo?

[@muzzykolip]

Is this gluten free bread flour or self raising flour or normal flour ? Tnx Vito as usual all your videos are masterful

[@moniquebavaud5183]

Love him so fun to watch