Caputo Gluten
A detailed recipe using Caputo Fioreglut gluten-free flour to create an authentic Italian-style gluten-free pizza with chewy, crusty texture.
A detailed recipe using Caputo Fioreglut gluten-free flour to create an authentic Italian-style gluten-free pizza with chewy, crusty texture.
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Combine 2 cups of Caputo gluten-free flour and 1/2 tablespoon salt in a large bowl. Whisk together.
In a separate bowl, combine 1 teaspoon dry active yeast with 1 cup warm water. Mix and set aside for 3-5 minutes to activate until yeast bubbles and foams.
Add 1 teaspoon olive oil to the yeast mixture and stir.
Add wet ingredients to flour mixture and mix on medium speed in standing mixer for 8 minutes. Dough will be soft and slightly sticky.
Turn dough onto floured surface and gently mix with hands, incorporating more flour until dough no longer sticks to hands.
Place dough in lightly greased bowl, cover with plastic wrap, and let rise for 2-3 hours in warm place until doubled in size.
Transfer dough to floured parchment paper and shape into 13-inch circle, leaving a lip around the circumference.
Add desired toppings and bake according to your preferred pizza cooking method.
