Gluten Free Pizza and Dough Recipe
Why I Love This Recipe
The recipe is right on the bag of Antimo Caputo Fioreglut (gluten-free) flour. It is milled in Napoli Italy, the epicenter and origin of Neapolitan pizza. Having manufactured flour since 1924, I am quite sure they have painstakingly researched a gluten-free formula that is worthy of their reputation.
One of the key ingredients is Psyllium Seed Fiber. Known as a fiber supplement, it helps mimic the structure of gluten in your flour. When you read their recipe, the first thing that jumps out is that the dough has a hydration of 80 percent. This resembles a batter, more than dough, and care must be taken to follow their instructions to the letter.
Steps for preparing Neapolitan Pizza Sauce:
1. Pour the contents of the can of tomatoes in a food mill with medium size holes and process into a large bowl. If no mill is available, use a stick blender but not aggressively. A potato masher will work, as well.
2. A gluten-freeStir in 2 teaspoons of salt or adjust to taste.
3. The high heat of the oven will cook the sauce right on the pizza.
Making the Gluten-Free Pizza Dough:
1.In a mixer with a 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.
2. Add the extra virgin olive oil, and mix on the slowest speed for 2 more minutes.
3. Transfer the mixture to another bowl and place in the refrigerator for 30 minutes to rest. everything Form individual dough balls every 250 grams (approximately 9 oz.) to 280 grams (approximately 10 oz.) with hands that have olive oil on them. This will prevent sticking.
4. 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.gluten-free
Assembling the Pie:
1. 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.
2. Carefully shape the dough by gently forming a ball with a gluten-free on a floured surface. Gently press the air from the center of the ball outward with the palm under your large knuckles. Use the other hand as a guide to form a taller ridge on the edges.
3. 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.
4. Gently rotate the pie while repeating step 2 until the desired diameter is reached.
5. Make sure the pie doesn’t stick to surface by adding some rice or gluten-free flour.
6. For a Margherita Pizza use tomato sauce, basil leaves, and fresh mozzarella, freshly grated Parmesan cheese and a drizzle of extra virgin olive oil on top.
Baking your Gluten-Free Pizza Pie:
1. 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.
2. It is recommended that the oven floor temperature be about 700 degrees for this particular flour and hydration. Care must be taken when handling the delicate pie. You may have to use a thin metal pizza peel to gently get the uncooked pie on the peel with short rapid strokes.
3. Cook and rotate, as you would do with a standard pizza. Keep in mind initially the pie is very fragile.
Ingredients You'll Need
Ingredients for NEAPOLITAN PIZZA SAUCE:
This part is not unlike any standard Neapolitan Pizza
1. 28 ounce can of San Marzano tomatoes. (If unavailable, use standard tomatoes with some sugar to round out the flavor.)Sauce.
2. 2 teaspoons of salt or to taste.
Ingredients for Gluten Free Pizza Dough Recipe:
1. 1000 grams or 35 oz. of Caputo Gluten-Free Pizza Flour.
2. 800 ml. or 38 oz. of room temperature water.
3. 15 grams or ½ oz. of fresh yeast OR 2 teaspoons of instant dry yeast (no proofing necessary) or active dry yeast.
4. 35 grams or 1 and ¼ oz. or 2 and 2/3 tablespoons of extra virgin olive oil.
6. 35 grams or 1 and ¼ oz. or 2 tablespoons of sea salt.
7. Rice flour for dusting and dough shaping.
Here is where there are several camps for baking. One says dress and bake as normal. The other camp says, par-bake the pie dough only, remove from the oven, place it on a rack, dress and finish your bake in the oven. I found that par-baking the dough first allows for easier handling and the ability to place more toppings.
You can add other variations of toppings, however, I would make it simple until you feel confident with your technique. Do not overload. Also, don’t forget that while your oven is on; take advantage of the oven by introducing other foods for cooking. Keep in mind that you can still produce regular pizza and accommodate all your guests.
Questions, Comments & Reviews
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