Oh, the coveted gluten-free dough. We all have a friend who might have a gluten intolerance. This caputo gluten free flour recipe is the perfect solution for any friend having fomo at the pizza party.
This brings up what I think is worth noting- never create an option, ALWAYS create something that you would love to eat as well. Whether in your backyard or at the pizza parlor, never create something you wouldn’t eat yourself!
That’s the secret to making good food across the board. Always love what you make. This recipe is gonna make anyone fall in love with Caputo Fioreglut gluten free flour.
What we need to do is make sure our gluten free friends aren’t missing out on anything and also blow all of our normie friends away with the best gluten free pizza recipe they have ever had.
DON’T CALL IT AN ALTERNATIVE
There are a lot of options out there for gluten-free flour.
We are going to go with Caputo’s Fioreglut. This gluten-free flour is not cheap, but it is the easiest to work with and easier to get than other great gluten-free flour.
We can avoid having to add certain ingredients and just keep things simple with their already blended recipe. This fioreglut pizza dough recipe is simple and easy to make.
I promise you will be making the best gluten free pizza your friends have ever had!
Creating the best gluten free pizza dough is challenging because gluten is responsible for elasticity and structure that a traditional dough has. Just because something is harder though doesn’t make it impossible.
Making Gluten Free Pizza
You will see in the recipe video that gluten free dough is not as pliable as its counterpart. Gluten-free dough is often more delicate and will require extra care when handling and shaping but with that extra love, you can render the same results.
Remember that gluten-free dough may not have the exact same texture and stretchiness as traditional dough, but with practice and personal experimentation, you will be making the best gluten free pizza on the block!
Gluten-Free Pizza Dough
What You'll need
- Kitchen scale
- 341 grams Gluten Free Flour (Caputo Fioreglut)
- 10 grams Salt
- 12 grams Sugar
- 10 grams Instant Yeast
- 12 grams Olive Oil
- 270 grams Filtered Water (any bottle water at room temp)
- In a mixing bowl weigh out your flour, salt, sugar, and yeast and mix with a fork.
- In a large Pyrex measuring cup or stainless-steel bowl, weigh out your water and olive oil. Now pour that into the mixing bowl with your dry ingredients.
- With a spatula start to bring everything together, it should be like thick pancake batter.
- Once it comes together cover and let it sit for 15 min.
- With a little oil on your hand start to knead the dough into a ball.
- Oil the top of the dough ball cover and let sit for 1 ½ hour.
- You should be able to weigh 3 dough balls out to about 190 grams, with oil on your hands you can roll those 3 doughballs out.
- Use some of the GF flour to coat dough balls.
- Shape into 10–12-inch shells. Avoid smashing too much air out, we still want them to look like pizza and not flat bread.