How to Make Gluten Free Pizza - Ft. Caputo Gluten Free Flour

[@clg763]

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

[@throwswitch]

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

[@preciousglimpsesroundhay8060]

@@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]

Really smart idea. Thanks for sharing.

[@michelearceneaux8604]

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!!

[@allabouteve55]

Ingredients 1kg gf caruto flour 800ml of cold water 25g salt 20g extra virgin olive oil 8g fresh yeast

[@athenamasseyofficial]

Thanks for this. The recipe on the bag has different measurements. So not sure which one will be better.

[@allabouteve55]

Let me know how you get on. I bought one bag and don't want to waste it as it was so expensive

[@athenamasseyofficial]

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. 😉

[@leofilippello9078]

is there a reason why more water is used in gluten free recipe

[@williamsawyer4842]

@@leofilippello9078 The starches used require way more water so you don't get that gritty taste

[@OKFrax-ys2op]

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!

[@noname81737]

Hi what is the ingredients please tell me 🖐

[@karenmicciulli784]

I have my Caputo flour. I am looking forward to trying it.

[@valensinclair6750]

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.

[@denisecleghorn3721]

Thanks so much for this. Been looking for a real recipe for ages.

[@PeterReynoldsESQ]

Can you make a poolish with this flour, would it make a difference?

[@DJMelindaLove]

I love this! Looks delicious... yummy!

[@taniacosta6016]

Thanks chef

[@JJ-pd6go]

Great job looks great thank you🥰

[@paulschipper9428]

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]

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]

@@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]

@@Pdubbcooking uh huh….🙄🙄🙄

[@Pdubbcooking]

@@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]

@@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.

[@AnnaJZM1]

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.

[@michaeljemal7508]

I was wondering the same. Did you get an answer?

[@pablon8435]

It's fresh yeast. If you use dried yeast, 3grams will be fine.

[@whocares5853]

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?

[@lorenadalimonte132]

Once I make it...How long can it stay in the fridge??

[@imeldaduran7597]

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

[@Linus-qn8mb]

Please show the type of flour you are using

[@j.parina6508]

Fantastic!

[@greguitar13man]

Thank you for your recipe!! If we use dry yeast, how much gr is the right dose?

[@joeking5210]

I think the usual conversion is half the weight for instant yeast. So in this recipe, I would try 4g instant.

[@andrelemoine1815]

Yummy.

[@willjohnson2722]

I can't eat gluten. This flour is the real deal. Total game changer. Now I can eat pizza again.

[@karenmicciulli784]

Can I freeze my dough balls?

[@hanifhanif7923]

Hi 5 kg flour water & fresh yeast recipe pls

[@CuisinartCanada]

❤️

[@josiefazio3957]

How long to cook in conventional oven?

[@cumbiachamacos]

5.. kg. how you make?

[@DaveStys]

What kind of yeast? Is the recipe in the bag of flour?

[@nickburak7518]

Dry yeast. obviously a good brand helps, but how you integrate it matters most. I like how Vito Iacopelli (youtuber) does it

[@Paul280355]

No there is no yeast in the flour, you have to add it, in the UK I used Doves Farm GF yeast

[@healthycookingbyross2672]

What sort of flour are you using?

[@ryanbaxter1585]

Can you freeze the Dough Balls after they have been cooling for 12 hours?

[@williamsawyer4842]

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.

[@raqueleherrera7176]

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 !🙏

[@cinziagradini3712]

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

[@moisesdavila3977]

Moises Davila 🍕📞

[@leofilippello9078]

Why do you use more water in gluten free then the Neapolitan pizza recipe

[@johnjones4706]

Because if not stretching the dough would be hard because it would tear constantly, and also once cooked would be dry and crumbly

[@noname81737]

Can anyone type the ingrédients because i didn't hear what he said please gyus 🙏🙌👋

[@SuperRaikouz]

After watching the video, i thought i'll give it a go, but 1KG of this flour cost £10 on amazon.. sooo no ty.

[@hanifhanif7923]

Hi 5kg flour water & fresh yeast recipe pls