How different was this process? I’m going to have to make a few gluten-free this summer, and I’m not very confident with how that’s going to go. Haha.
pippinderkleine
Looks amazing! Do you mind sharing the recipe and preparation process?
glendap1023
Recipe?
thespaceghetto
Whoa that is easily the most appealing looking gf crust I’ve ever seen. I realize the recipe is probably your restaurant’s but could you share any details with us? I would love to be able to make pizza at my house again
AN6o4
My gluten free pizza does not look like that. Any tips on how to get it fluffy and round?
pizzaiolowatson
I just use Caputo’s recipe for their gluten-free flour, Fiore di Glut. The dough is gluten-free, so you don’t have to knead, just mix. All technique is in the shaping, because it’s very fragile. Some holes in the center and cracks around the edges of the pizza can usually be pressed back together, maybe even with wet fingers. Just be sure to shape it big enough with a nice cornicione!
This dough will cook slightly slower (2-3 minutes). If you have a mobile pizza oven, keep your stone temp on the lower end (370C – 400C), bring the dome temp up to max, then lower the flame after you launch the pizza. The faster you cook it without burning it, the softer the pizza, and almost indistinguishable from a traditional pizza.
Tip: You can shape the dough a few hours ahead of time and store it in a pizza box. Then when you’re ready to bake it, just slide it back onto your surface for topping.
Recipe
* 1kg Caputo Fiore di Glut Flour * 800g Water * 15g Fresh Yeast / 5g Instant Dry Yeast * 35g Olive Oil * 35g Salt * Rice Flour for shaping and dusting
Method
1. Dissolve salt in water. 2. Mix in enough flour to make a slurry. 3. Mix in yeast. 4. Mix in the rest of the flour. 5. Mix in the olive oil. (Doesn’t matter when the oil is added because there’s no gluten, but fats are usually added last to doughs) 6. Let rest for 30 minutes. 7. Shape into 300g balls. (Experiment with bigger if you find it difficult to shape 30cm/12″ pizzas) 8. Wrap each ball in plastic wrap like a piece of candy, twisting both ends to make sure no dough escapes as it ferments and expands. 9. Put the dough balls in the fridge for 24 hours. 10. Shape the dough balls (while still cold) with rice flour.
9 Comments
How different was this process? I’m going to have to make a few gluten-free this summer, and I’m not very confident with how that’s going to go. Haha.
Looks amazing! Do you mind sharing the recipe and preparation process?
Recipe?
Whoa that is easily the most appealing looking gf crust I’ve ever seen. I realize the recipe is probably your restaurant’s but could you share any details with us? I would love to be able to make pizza at my house again
My gluten free pizza does not look like that. Any tips on how to get it fluffy and round?
I just use Caputo’s recipe for their gluten-free flour, Fiore di Glut. The dough is gluten-free, so you don’t have to knead, just mix. All technique is in the shaping, because it’s very fragile. Some holes in the center and cracks around the edges of the pizza can usually be pressed back together, maybe even with wet fingers. Just be sure to shape it big enough with a nice cornicione!
This dough will cook slightly slower (2-3 minutes). If you have a mobile pizza oven, keep your stone temp on the lower end (370C – 400C), bring the dome temp up to max, then lower the flame after you launch the pizza. The faster you cook it without burning it, the softer the pizza, and almost indistinguishable from a traditional pizza.
Tip: You can shape the dough a few hours ahead of time and store it in a pizza box. Then when you’re ready to bake it, just slide it back onto your surface for topping.
Recipe
* 1kg Caputo Fiore di Glut Flour
* 800g Water
* 15g Fresh Yeast / 5g Instant Dry Yeast
* 35g Olive Oil
* 35g Salt
* Rice Flour for shaping and dusting
Method
1. Dissolve salt in water.
2. Mix in enough flour to make a slurry.
3. Mix in yeast.
4. Mix in the rest of the flour.
5. Mix in the olive oil. (Doesn’t matter when the oil is added because there’s no gluten, but fats are usually added last to doughs)
6. Let rest for 30 minutes.
7. Shape into 300g balls. (Experiment with bigger if you find it difficult to shape 30cm/12″ pizzas)
8. Wrap each ball in plastic wrap like a piece of candy, twisting both ends to make sure no dough escapes as it ferments and expands.
9. Put the dough balls in the fridge for 24 hours.
10. Shape the dough balls (while still cold) with rice flour.
Demonstration (you only need a mixer for large quantities):
[https://www.youtube.com/watch?v=5N9h-7Ee78w](https://www.youtube.com/watch?v=5N9h-7Ee78w)
Recipe?
[deleted]
Nonna says “no!”