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Add a photoIn this pizza dough recipe, after researching a bunch of alternatives, I decided to pursue a recipe that should mimic a true Neapolitan Pizza experience, in a gluten free way. I went to the source of a true Italian flour manufacturer, known for their great “00” flour and got my hands on there version of “Gluten free 00 flour”. While there are many recipes for creating gluten-free pizza flour, this one comes straight from the horse’s mouth, so to speak.
Ingredientes
- 1000 grams or 35 oz. of Caputo Gluten-Free Pizza Flour
- 800 ml. or 38 oz. of room temperature water
- 15 grams or ½ oz. of fresh yeast OR 2 teaspoons of instant dry yeast (no proofing necessary) or active dry yeast
- 35 grams or 1 and ¼ oz. or 2 and 2/3 tablespoons of extra virgin olive oil
- 35 grams or 1 and ¼ oz. or 2 tablespoons of sea salt.
- Rice flour for dusting and dough shaping.
Direcciones
- In a mixer with dough hook, or a large mixing bowl, place flour, water, salt, and yeast into the bowl. Mix on the second speed of the mixer for about 5 minutes. Use an oiled spatula to scrape the sides of the bowl to make sure everything is mixed.
- Add the extra virgin olive oil, and mix on the slowest speed for 2 more minutes.
- Transfer the mixture to another bowl and place in the refrigerator for 30 minutes to rest.
- Form individual dough balls each 250 grams (approximately 9 oz.) to 280 grams (approximately 10 oz.) with hands that have olive oil on them. This will prevent sticking.
- Place each dough ball into its own container or wrap each tightly with plastic wrap. Place in the refrigerator for at least 3 hours up to a maximum of 24 hours.
- Remove your dough balls from the refrigerator and dust with rice flour or Caputo Gluten Free Flour. There is no need to bring to room temperature.
- This will become the crust. Be careful as to not tear holes in the gluten free pizza crust. If you do get a hole, simply pinch and repair. Most importantly, you need to maintain a slight ridge around the pie.
- Gently rotate the pie while repeating step 2 until the desired diameter is reached.
- Make sure the pie doesn’t stick to surface by adding some rice or gluten free flour.
- Start your fire and preheat your Wood Fired Oven making sure the oven floor pizza stone is uniformly hot. A good heat soaking of the oven floor is essential for creating the crispy crust associated with your Gluten Free Pizza.
- Cook and rotate, as you would do with a standard pizza. Keep in mind initially the pie is very fragile.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 4 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
