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!
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
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
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. 😉
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!!
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!
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.
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.
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.
@@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 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.
@@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.
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.
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 !🙏
