Name: Caputo Gluten
Prep time: 20 min
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups Caputo Fioreglut gluten-free flour (250 grams); 1/2 tablespoon salt; 1 teaspoon dry active yeast; 1 cup warm water; 1 teaspoon olive oil

1

Combine 2 cups of Caputo gluten-free flour and 1/2 tablespoon salt in a large bowl. Whisk together.

2

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.

3

Add 1 teaspoon olive oil to the yeast mixture and stir.

4

Add wet ingredients to flour mixture and mix on medium speed in standing mixer for 8 minutes. Dough will be soft and slightly sticky.

5

Turn dough onto floured surface and gently mix with hands, incorporating more flour until dough no longer sticks to hands.

6

Place dough in lightly greased bowl, cover with plastic wrap, and let rise for 2-3 hours in warm place until doubled in size.

7

Transfer dough to floured parchment paper and shape into 13-inch circle, leaving a lip around the circumference.

8

Add desired toppings and bake according to your preferred pizza cooking method.