Inspired by videobreaditalian

Gluten-Free Pizza Dough with Caputo Fioreglut

Name: Gluten-Free Pizza Dough with Caputo Fioreglut
Prep time: 20 min
Total time: 2 h 20 min
Yield: 4 pizza dough balls, approximately 225 g each
Cuisine: Italian Inspired
Ingredients: 500g Caputo Fioreglut Gluten Free Flour; 400g warm water; 17g salt; 10g instant dried yeast; 15g olive oil

A soft, flexible gluten-free pizza dough made with Caputo Fioreglut flour and a long two-stage rise.

Inspired by glutenfreeforalltv

Apr 13, 2020

Print recipe

A soft, flexible gluten-free pizza dough made with Caputo Fioreglut flour and a long two-stage rise.

20 min

Prep time

0 min

Cook time

9 hrs 40 min

Total time

4 pizza dough balls, approximately 225 g each

Yield

Ingredients

5 ingredients

Adjust servings

Servings: 42 to 8

Ingredients and nutrition update together

Per serving485 kcal

Fat: 4g
Carbs: 104g
Protein: 2g

Whole recipe (4 servings): 1940 kcal

Method

11 steps

Place two-thirds of the water in a large bowl.
Bring the remaining third of water to a boil and add it to the cold water in the bowl.
Whisk the salt, yeast, and olive oil into the warm water.
If mixing by hand: pour the yeast mixture into the flour and stir until a dough ball forms.
Knead the dough for about 10 minutes until firm, smooth, and shiny.
Return the dough to the bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours.
Divide the risen dough into 4 equal portions of 225g each.
Leave the dough portions to rise in an airtight tray for 1-5 hours until doubled in size.
To shape, place a dough portion on a well-floured pizza peel.
Press and stretch the dough into a ¼ inch (5mm) thick base, avoiding the edges.
Gently shake the peel to ensure the base isn't sticking before adding toppings.

Recipe notes

Helpful tips

Knead until the dough is smooth, firm and shiny.
Allow the divided dough balls to double in size.
Use plenty of gluten-free flour on the peel to prevent sticking.

Equipment

Large mixing bowl
Whisk
Plastic wrap
Airtight proofing tray
Pizza peel

Storage

Keep proofed dough portions covered and chilled if they are not being shaped immediately.

Additional tips

Caputo Fioreglut is certified gluten-free but contains specially processed gluten-free wheat starch. It is not suitable for people with a wheat allergy. Always check the specific flour package because formulations and allergen warnings can differ. Nutrition is for the dough only and excludes flour used for shaping and all pizza toppings.