Printable Recipe
Gluten-Free Pizza Dough with Caputo Fioreglut
A soft, flexible gluten-free pizza dough made with Caputo Fioreglut flour and a long two-stage rise.
Prep time
20 min
Cook time
0 min
Total time
9 hrs 40 min
Yield
4 x 12-inch pizza bases
Ingredients
5
Steps
11
Filed under: bread, italian, over 1 hour, pizza.
Source channel: glutenfreeforalltv
Key ingredients
Caputo Fioreglut Gluten Free Flour, warm water, instant dried yeast.
Ingredients
- 500g Caputo Fioreglut Gluten Free Flour
- 400g warm water
- 17g salt
- 10g instant dried yeast
- 15g olive oil
Method
- 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.