Gluten

\n \nUsing a stand mixer fitted with the paddle attachment, add the water, 8g Instant yeast, and honey. Mix for 30 seconds on speed 1.

Add the Caputo Gluten Free Flour and mix on speed 1 for 1 minute. Then add the salt and mix on speed 2 for 4–5 minutes.

Scrape down the sides of the bowl, add Olitalia Extra Virgin Olive Oil, and mix on speed 1 for 2 minutes.

Coat a separate bowl with Olitalia Extra Virgin Olive Oil or non-stick spray. Place the dough inside, cover with plastic wrap, and refrigerate for 30 minutes.

Once the dough has rested, remove it from the refrigerator. Place a piece of plastic wrap on a scale and weigh the dough balls to 280g each. Be sure to wear latex gloves coated in olive oil when handling the dough to prevent sticking.

Gently ball up the dough and rewrap in plastic. Continue this process until all dough balls are complete.

Place the dough balls in the refrigerator to rest for a minimum of one hour and up to 48 hours before baking.

Place a baking steel, pizza stone, or sheet pan in your oven and preheat it for at least 30–40 minutes at 500°F to allow it to reach the proper temperature. This ensures the pizzas cook evenly on the bottom.

Stretch your pizza on a counter moderately dusted with rice flour. Add your favorite toppings (we recommend Ciao Tomatoes!).

Transfer the pizza to a pizza peel, gently shuffle it onto your preheated baking steel, pizza stone, or sheet pan, brush the crust with Olitalia Extra Virgin Olive Oil, and bake for 7-9 minutes or until golden brown.

When the pizza is ready, we recommend serving it right away!

Note:\nYou can also bake it at 550°F for 5-7 minutes, if your oven can reach that temperature.If you want it to rise faster / be ready to use sooner, increase the amount of yeast to 15 g.