I took my first shot at a GF pizza yesterday. I used the Caputo Fioreglut flour with 80% hydration. The recipe called for more yeast than I’d typically use and a good amount of olive oil. Nothing out of the ordinary otherwise. 48 hr cold ferment. Ooni Koda 16. The flavor was fine and the bottom was nice and crispy, but the crust was just dense and boring. I’m hoping to feed a few friends with dietary restrictions, and I’d like it to be somewhere closer to my standards. The pizza was not worthy of a photo, so enjoy a sack of flour. Thanks!!!
by disco_davey
6 Comments
Still working on that. Best luck I have had is with Bob’s red mill 1 for 1 baking flour, and following a gluten free Focaccia recipe.
Don”t have the recipe with me, but its still a work in progres.
The recipe on the bag works perfect. I put it in a square pan and it makes a focaccia style crust. Very light and nice
Try this: https://www.pizzamaking.com/forum/index.php/topic,64506.msg633968.html#msg633968
Wife uses this GF 00 for pizza, calzones, pasta.
https://preview.redd.it/npsws3qm2kkg1.jpeg?width=3024&format=pjpg&auto=webp&s=31dec13ccb6e1eea776f4ad9aef285603a01a1ef
The one on the bag is excellent. FWIW the dough is but one of several factors in the texture of the final product. In other words, you can start with a “perfect” dough and end up with terrible texture.
Charlie Anderson has a YouTube video and the recipe on his web site. I don’t know how it compares to the recipe on the package, but it did come out nice when I made GF pies for my wife.