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Can you do this with the Caputo gf flour

Use 1.5% dry yeast and 2.5% baking powder (not soda) and improve your rise big time.

This is in regards to my comments about the bread made with caputo 00 flour. It takes a special recipe and they’re very few on the site that I can see that will work. 00 does not rise , what’s up with that, the actual recipe that Mark Bittman has for no knead bread of course doesn’t add any yeast to it. However, it is a full proof recipe makes beautiful bread every time I just thought using the 00 from Caputo is a healthy choice because it is a soft wheat and Italians do not use Glyphosphates growing wheat.

So I used Caputo flour to make mark Bitmans no knead bread , I would not rise

Can this be made in a loaf pan as well?

I always enjoy watching it. I am Korean. I live in Korea. Your pizza style is very different from Korea. I have a question, can you help me? I'm planning to use 12-hour resting dough. For 25kg of flour, how many grams of dry yeast is appropriate? I think your advice will be of great help to me. thank you

I have a cousin in Orlando. His name is Fred… or Freddie. Do you know him?

I can't eat gluten. This flour is the real deal. Total game changer. Now I can eat pizza again.

This was outstanding!!!

Thanks!😊

These look wonderful! Definitely not a quick process.

Can you recommend an oven craftsman?

Any idea why mine comes out super dense?? Looks uncooked and super solid!! Crust is nice though

Can you freeze the dough at some point and cook later?

How many kilograms of flour did the chief used

doesn't the yeast need a little sugar to activate?

Add some grapes …yes grapes along with rosemary and some sea salt !!!! This recipe is awesome.

I hear that if you oil your hand with a little olive oil, it will not stick as much.

I did not like it,taste was like donut.Very easy to make,nice stretching,healthy but taste like donut.What do you think i made wrong?

I wonder how the bread will turn out if I use the one in the blue bag. mmm, have you tried it?

Congratulations

Disappointed it contains wheat starch. I’m glad I checked before buying a bulk order. It’s not safe for celiacs as we can’t tolerate one particle of gluten and the ppm allowed to be labeled “gluten free” by our government regulations is too high for celiacs. Plus the risk of contamination is extremely high, so even if you are comfortable with the allowed ppm, you never know when you’ll get hit with more than that. Back to making flour blends from scratch again. 😢

Thanks chef

I baked mine in dutch oven covered for 30 minutes then uncovered for 10 minutes and wow it came out perfect. Perfectly golden brown, just the right crunch outside, and fluffy airy inside.

I'm going way off-road right now as I try to make two long loaves (doubled the recipe) on a large baking sheet-pan. It's rising now; I'll let you know how it turns out.

This looks amazing. Thank you so much tomorrow I’m going to be pulling out my GF sourdough starter to do my Caputo bread. Wish me luck.👍🤗

Hi ,will this recipe work with gluten free flour.😊

So my dough turned out super sticky... but i mixed by hand... more mixing?

God bless you, Caputo! This flour is a game changer for those with celiac! Virtually indistinguishable from wheat pizza. Home cooks: Use the measurements and directions on the package. After 3 hours in the fridge, shape the dough on a parchment circle slightly larger than the pizza crust. Let the shaped dough rise, covered with a large pan @1.5 hours. Pre-heat oven to 500 degrees along with 2 pizza stones. Pre-heat @30 minutes. Put one stone at the very bottom, the other on the 2nd rack from the top. Brush the edge of the crust with olive oil. Pre-bake the crust on the bottom stone for 4 minutes with the parchment on. Move the pizza to the top rack and remove the parchment from the bottom so that the pizza is directly on the hot stone. Cook on the top stone for 3 minutes. Remove and put on the sauce and toppings. Return to the top stone for 4 minutes. This is the only gluten free flour that has produced a crust with bubbles, chew and flavor! It is truly amazing! I made another pizza without pre-baking the crust. The pre- baked crust was slightly better. I will be ordering more flour now that I know this worked and was so delicious. Bravissimo Caputo!!

Can I freeze my dough balls?

Can I freeze this dough?

I have my Caputo flour. I am looking forward to trying it.

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Maestro Michele D'Amelio showing how it is done ! Grazie Maestro !

Please show the type of flour you are using

I think docking the pizza before cooking would eliminate the need to add sauce first? Looking forward to using this flour.

Will it do good in a woodfired oven with a deck temp at 700 degrees?

Those tomatoes look outstanding. I'll be using these from now on if it taste as good as it looks.

I almost messed this up putting it under the broiler but after scraping off the top, it was one of the best artesian breads I've eaten. One minute under the broiler is just fine.

can this flour be used to make gluten free pasta

I love Caputo! I will try this tomorrow.

Do these freeze well?

Just finished making this recipe. I did change it to 60% hydration. After kneading the dough I let it rest for 2 hours. After the 2 hour rise I must say that I have never seen dough so soft and smooth as glass! Next I portioned off to 300g dough balls. Letting them cold ferment for 48 hours. Cant wait to see the final results.

What mixer is this?

Thank you, I will make it and I am sure like it .

Che fame!

Hi chef Mimmo can you tell us how many oz Dough ball for this 16 inches pizza and also the recipe for the dough as well , thank you chef